Junior Sous Chef

Jr. Sous Chef

• Accountable for the quality, consistency, and production of the food.
• Exhibits culinary talents by personally performing tasks while leading the staff
• Develops and trains the team to improve results.
• Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
• Setting and ensuring culinary standards and responsibilities are met.
• Recognizes quality products, presentations, and flavors.
• To ensure that the assigned kitchen is managed efficiently according to the established concept statement.
• To assign responsibilities to subordinates, implementing the multi-tasking principle.
• To check subordinates’ performance periodically.
• To be a hands-on manager and always present in the operation, especially during busy periods.