Junior Sous Chef- Conti
Core
Entry-level management role overseeing daily kitchen operations, food production, and staff coordination to ensure guest satisfaction and budget compliance.
Role type
Junior Sous Chef (Entry-level management)
Builds
Culinary items and food displays for restaurant and banquet events
Domain
Hospitality / Culinary Arts
Required skills
Food production, kitchen sanitation, staff supervision, inventory management, menu development, customer service, shift leadership, quality control
Responsibilities
Maintains food handling and sanitation standards, oversees production and preparation of culinary items, supervises daily shift operations and staffing levels, purchases supplies and manages food inventories, coordinates service timing with restaurant and banquet departments, handles guest problems and complaints, conducts training and performance appraisals
Seniority
Junior, hands-on IC with entry-level management duties