A. JOB PURPOSE

The Junior Sous Chef is responsible for planning and directing food preparation in a kitchen. This role will also involve a large degree of supervising other kitchen staff. The Junior Sous Chef is responsible to help with menu planning, inventory, and managing of supplies. S/he aids in ensuring that the kitchen is abreast of safety standards and that staff are complying to sanitation rules. It is important that the Junior Sous Chef be quick on his/her feet and be able to make smart decisions instantly.

B. JOB ACCOUNTABILITIES

• Monitor and maintain consistent food standards, ensure quality across all areas and during all stages of production and delivery while following the HACCP processes as per the Food Safety Management principles.
• Supervise the cleaning schedule, ensure closing checklist & procedures are duly followed to aid quality control and hygiene.
• Participate in the design of seasonal menus and suggest procurement of all food and food related products using empanelled suppliers to achieve budgeted food cost.
• Monitor steps of production to minimize wastage.
• Ensure all menus are costed accurately and updated in the system.
• Maintain all equipment within the catering operation through due care and diligence; ensuring engineer call outs for all repairs on catering equipment are effectively managed to best the life of all kitchen equipment. 
• Have total accountability for day to day running of the kitchen service in the absence of the Executive Sous Chef / Head Chef.
• Undertake team briefing; provide direction and supervise the kitchen team to ensure compliance with service standard operations.
• Assists in managing a day-to-day operation of the kitchen, coordinate food production schedules.
• Participate in actual ‘hands on’ food preparation, produce food consistently ensuring high quality, taste and presentation and expedite as needed.
• Control food cost by assisting in training kitchen team on the proper methods of food preparation and handling.
• Assist in food orders based upon projected levels of business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• In conjunction with the Executive Sous Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
• Assist Executive Sous chef in ensuring continued staff training and development.
• Ensures that all kitchen team members consistently adhere to uniform, grooming and appearance standards.
• The Junior Sous Chef must maintain effective communication within the kitchen, be responsive to team suggestions and concerns and work to resolve problems.
• Maintain effective working relationship with all team members and all other departments.

C. SKILLS / COMPETENCIES

• Kitchen Operations Management
• Food Safety Management / Health and Sanitation Standards
• Strong Managerial Skills / Team Management
• Training and Mentoring
• Attention to detail
• Creative, Problem-Solving Skills
• Strong Communication Skills

D. QUALIFICATIONS

• Bachelor’s degree in culinary or Hotel Management.

E. EXPERIENCE

• 7 - 10 years’ experience in culinary restaurant / hotel operations in a luxury Hospitality setup.
• Pre-opening experience will be an added advantage.