Junior Sous Chef

We are looking for an energetic Junior Sous Chef for an Italian Restaurant in Kensington Key Responsibilities Food Preparation : You will be responsible for preparing ingredients and cooking dishes according to the restaurant's menu. You must ensure that all food is prepared to the highest standards of quality and presentation. Inventory Management : Assist in managing inventory, including ordering supplies and ensuring that the kitchen is stocked with necessary ingredients. This involves monitoring stock levels and minimizing waste. Staff Supervision : Provide training and leadership to kitchen staff, ensuring that all team members are working efficiently and effectively. Delegate tasks and oversee the work of cooks and other kitchen personnel. Menu Planning and Development : Assist in menu planning and development, contributing ideas for new dishes and ensuring that the menu items are executed correctly. Quality Control : Tasting and checking dishes before they are served to ensure they meet the restaurant's standards is a critical duty. Junior sous chefs must pay attention to detail and maintain high culinary standards. Compliance with Health and Safety Standards : Ensuring that the kitchen operates in compliance with health and safety regulations is essential. This includes maintaining cleanliness and hygiene in the kitchen and food preparation areas. Skills and Qualifications Culinary Skills : A strong background in cooking and food preparation is essential. Italian food Experience is mandatory Leadership Abilities : You should possess leadership skills to manage and motivate kitchen staff. Attention to Detail : Be detail-oriented to ensure quality and consistency in food preparation. Communication Skills : Effective communication is crucial for coordinating with team members and other departments. Your role is vital in maintaining the efficiency and quality of kitchen operations, making it an essential position in any culinary establishment. AMRT1_UKCT

Location: West London, GB

Posted Date: 6/18/2025