Jr. Sous Chef
vakansiya — 2025

Main duties:

• Ensure consistent and smooth running of food production
• Ensure effective stock purchase, its receipt and storage
• Ensure that working areas are always kept clean
• Assist other kitchen staff as need arises
• Supervise performance of kitchen staff to ensure proper activity
• Perform other administrative tasks as will be communicated by superiors
• Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
• Work towards exceeding customer’s expectation by encouraging and promoting high level of service
• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
• Give appropriate support or guidance to members of kitchen when need arises
• Resolve possible disputes within the kitchen and report any unresolved
• Promote good team spirit regularly
• Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
• Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
• Prepare substitute items
• Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
• Ensure proper arrangement and garnishing of food
• Manage food logs
• Monitor the quality and quantity of food prepared
• Assist in recruiting, hiring, and training employee cooks

Candidate requirements:

• Passion for food: someone who enjoys the process of food preparation and creating menus
• A good sense of business; to be efficient and cost-effective
• Experience of working in a professional kitchen or similar position
• Effective communication skills
• Kitchen experience and management
• Ability to cope under stressful conditions
• Ability to work effectively as part of a team

Candidates meeting the above-mentioned criteria should address their CV/Resume indicating “Jr. Sous Chef” in the subject of the email. Applications without subjects will not be considered.