The Junior Sous Chef is responsible for assisting in the preparation and service of all food items, ensuring the highest standards of quality and presentation. This role involves supervising kitchen staff, maintaining a clean and organized kitchen, and ensuring compliance with food safety and hygiene standards.

1. Food Preparation and Cooking:

   • Assist in the preparation and cooking of steakhouse menu items, ensuring high quality and consistency.
   • Prepare meats, sauces, and other components according to established recipes and standards.
   • Ensure proper portion control and presentation of dishes.

2. Kitchen Supervision:

   • Support kitchen staff in their daily tasks.
   • Provide guidance and training to junior kitchen staff and apprentices.
   • Ensure all kitchen operations run smoothly and efficiently during service hours.

3. Quality Control:

   • Monitor the quality of ingredients and finished products.
   • Ensure all dishes are prepared to the highest standard and meet customer expectations.
   • Conduct regular taste tests and quality checks.

4. Inventory and Supplies:

   • Assist in managing kitchen inventory and ordering supplies as needed.
   • Monitor stock levels and minimize waste.
   • Ensure all ingredients are stored properly and used before their expiration dates.

5. Health and Safety:

   • Ensure compliance with food safety and hygiene regulations.
   • Maintain a clean and organized kitchen environment.
   • Conduct regular cleaning and maintenance of kitchen equipment.

6. Menu Development:

   • Assist in developing new menu items and specials.
   • Provide input and ideas for improving existing dishes and creating new recipes.
   • Stay updated with industry trends and incorporate them into the menu.

7. Team Collaboration:

   • Work closely with the Sous Chef and Head Chef to achieve kitchen goals.
   • Foster a positive and collaborative team environment.
   • Participate in team meetings and contribute to discussions on kitchen operations and improvements.

• Proven experience as a Junior Sous Chef or in a similar role in a steakhouse or high-end restaurant.
• Culinary degree or relevant certification is preferred.
• Strong knowledge of cooking techniques, particularly in grilling and meat preparation.
• Excellent communication skills.
• Open to learning new techniques and personal growth
• Ability to work in a fast-paced environment and handle pressure.
• Strong attention to detail and a passion for food quality and presentation.
• Knowledge of food safety and hygiene regulations.

• Ability to stand for long periods.
• Capability to lift and carry heavy items, such as meat cuts and kitchen equipment.
• Flexibility to work evenings, weekends, and holidays as required.

• Competitive salary and benefits package.
• Opportunities for career growth and development.
• Employee discounts on food and beverages.
• Positive and supportive work environment.