Junior Sous Chef

The Junior Sous Chef is responsible for assisting the Sous Chef in overseeing kitchen operations, ensuring the preparation and presentation of food meets the establishment's standards. This position provides leadership to kitchen staff, helps in managing food quality, and ensures that kitchen operations run smoothly during service.

The Junior Sous Chef will also support inventory management and ensure adherence to health and safety regulations.

THE JOBSCOPE
- Assist the senior chef in overseeing food preparation and ensuring dishes meet quality standards.
- Supervise the cooking process, ensuring consistency and the timely delivery of high-quality dishes.
- Help in the preparation, cooking, and presentation of food, including mise en place and station organization.
- Ensure that food is served at the correct temperature and meets all presentation standards.
- Supervise and guide kitchen staff, providing training and support as needed.
- Assist with the allocation of tasks and ensure team members are working efficiently and maintaining high standards.
- Ensure that all kitchen staff adhere to company policies, safety standards, and hygiene regulations.
- Assist in managing inventory, ensuring proper storage, and minimizing food waste.
- Help with regular stock-taking and maintain organized records of food and supplies.
- Ensure that the kitchen adheres to hygiene, safety, and cleanliness regulations.
- Regularly inspect kitchen equipment, ensuring it is well-maintained and operating safely.
- Maintain a clean and safe work environment, following all health and safety guidelines.
- Oversee the quality of food prepared in the kitchen, ensuring it aligns with the company standards.
- Communicate effectively with front-of-house staff to ensure smooth service, timely orders, and guest satisfaction.
- Coordinate with servers regarding food orders and ensure special dietary requirements or guest requests are handled properly.

**REQUIREMENTS**:

- Minimum of 2-3 years of experience in a chef de partie role.
- Strong culinary skills with an excellent understanding of food preparation, presentation, and cooking techniques.
- Leadership and supervisory skills, with the ability to manage kitchen staff effectively.
- Strong organizational skills with the ability to manage multiple tasks during busy service periods.
- In-depth knowledge of kitchen safety, hygiene, and health regulations.
- Ability to work under pressure and meet deadlines.

**Job Types**: Full-time, Permanent

Pay: From RM3,500.00 per month

**Benefits**:

- Free parking
- Health insurance
- Meal provided
- Opportunities for promotion
- Professional development

Work Location: In person