The Junior Sous Chef supports the Sous Chef and Executive Chef in delivering high-quality, consistent food that reflects the standards of our client. This role plays a key part in maintaining kitchen efficiency, food safety, and team morale while bringing positive energy, leadership, and a hands-on approach to every shift.

Key Responsibilities

• Assist in the daily operation of the kitchen across all service periods

• Supervise and support kitchen team members during shifts

• Ensure food is prepared and presented according to brand standards

• Maintain high standards of hygiene, cleanliness, and food safety (HACCP)

• Assist with stock control, ordering, and minimizing food waste

• Step in for the Sous Chef when required

• Train and mentor junior kitchen staff

• Work collaboratively with front-of-house and other departments

• Contribute positively to team culture and kitchen morale

Required Skills & Experience

• Minimum 1–2 years experience in a similar role or strong Chef de Partie experience.

• Culinary qualification preferred

• Solid understanding of food safety and kitchen operations

• Ability to work shifts, weekends, and public holidays

• Strong organizational and time-management skills 

  Calm, focused approach in a fast-paced environment

Personal Attributes

• Positive attitude and high energy

• Team player with natural leadership potential

• Reliable, punctual, and professional

• Passion for food and hospitality

• Willingness to learn, grow, and take initiative