Junior Sous Chef
Core
Entry-level kitchen management role focused on daily kitchen operations, food production, and staff supervision to ensure guest satisfaction and budget compliance.
Role type
Junior Sous Chef
Builds
Culinary items and food displays for restaurant and banquet events
Domain
Hospitality / Commercial Cookery
Required skills
Food handling and sanitation, shift supervision, staff training, inventory management, menu development, guest relations, budget compliance
Preferred skills
Certificate III Commercial Cookery, experience in high-demand times
Technologies
None stated
Responsibilities
Maintains food handling and sanitation standards, oversees production and preparation of culinary items, supervises and coordinates activities of cooks, checks quality of raw and cooked food products, purchases supplies and manages food inventories, handles guest problems and complaints
Seniority
Entry level, hands-on IC