Junior Sous Chef
Core
Entry-level kitchen management role focusing on daily kitchen operations, food production, and staff supervision to ensure guest satisfaction and budget compliance.
Role type
Junior Sous Chef (Entry-level management)
Builds
Culinary items and food displays for restaurant outlets and banquets
Domain
Hospitality / Commercial Cookery
Required skills
Food handling and sanitation standards, shift supervision, staff coordination, inventory management, menu support, customer service, quality control, equipment maintenance
Preferred skills
Certificate III Commercial Cookery or equivalent
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, conducts training and performance appraisals
Seniority
Junior, hands-on IC