A Junior Sous Chef is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing, ordering and controlling production and administration in accordance with our defined standards.
What will I be doing?
As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
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