Junior Sous Chef Job Description Template
Our company is looking for a Junior Sous Chef to join our team.
Responsibilities:
- Cost Management;
- Uniforms provided;
- Manage a clean and efficient kitchen department;
- Thorough knowledge of food preparation, presentation and preservation procedures;
- Degree/Diploma from accredited culinary college or university;
- Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred;
- Support proactive client and customer relationships;
- Ability to manage work schedules according to business levels;
- Ensure daily food preparation meets recipe;
- Ability to train and motivate a team;
- 1+ year in same or similar position;
- Deliver craft-based training and mentoring to the site based junior team;
- Assist the Head Chef in purchasing foods and stock control;
- Stock control and cost management;
- Preferred knowledge of cruise ship catering operation and food preparation for various nationalities.
Requirements:
- NVQ Level 1 & 2 or equivalent;
- Training and development;
- A full understanding of food safety and hygiene;
- Preferred knowledge of cruise ship catering operation and food preparation for various nationalities;
- Ability to train and motivate a team;
- 1+ year in same or similar position;
- Ability to manage work schedules according to business levels;
- Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred;
- Degree/Diploma from accredited culinary college or university;
- Ability to create and maintain food promotions and other activities to support crew/officer wellness;
- Ability to organize and complete work to meet deadlines;
- Thorough knowledge of food preparation, presentation and preservation procedures;
- Uniforms provided;
- 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position;
- 5 out of 7, including evenings and weekends.