As Junior Sous Chef, you will:
- Assist the Executive Chef and Head Chef in the supervision of the kitchen chefs, cooks and stewarding team.
- Manage food preparation and production to deliver innovative and inspired dishes aimed to exceed guest expectations.
- Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines
- Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines
- Drive training, growth and development of kitchen Team Members, ensuring consistent leadership is demonstrated in the kitchen during service periods
- Together with senior chefs and restaurant leads, design menus for special offering with expectation to capture both in-house as well as the local community.