Junior Sous Chef

• Assist in menu planning development of new dishes and maintain recipe documentation
• Manage inventory control and ordering
• Supervise kitchen staff including scheduling task assignment and training
• Oversee food production for quality and cost standards including portion control
• Manage food costs minimize waste and participate in menu costing and pricing strategies
• Coordinate with front‑of‑house staff to ensure smooth service operations.

Qualifications

• Culinary degree or equivalent qualification in culinary arts required.
• Minimum of 3 years of experience in a professional kitchen with at least 1 year in a supervisory or lead cook role.
• Experience in high‑end restaurants or luxury hotels is preferred.

Remote Work

No

Employment Type

Full‑time