Junior Sous Chef

Responsibilities

Following directions provided by the head chef

Collaborating with the whole culinary team to ensure high-quality food and service

Keeping the kitchen safe and sanitary

Stocktaking and ordering supplies

Assisting in other areas of the kitchen when required

Handling any problems that may arise

Qualifications

Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

At least 2 years experience working in a similar role

Ability to work well alone and in a team

Passion for delivering great food and service

Knowledge of safety and sanitation practices

Flexibility in working hours subject to the demands of the business