Jr. Sous Chef

Main duties:

• Ensure the consistent and smooth running of food production;
• Manage stock purchasing, receiving, and storage efficiently;
• Maintain cleanliness in all working areas;
• Assist other kitchen staff as necessary;
• Supervise kitchen staff to ensure proper performance;
• Handle administrative tasks as assigned by superiors;
• Adhere to required standards in food production and preparation, ensuring quality, quantity, and safety;
• Work towards exceeding customer expectations by promoting high levels of service;
• Address customer complaints, inquiries, and suggestions appropriately;
• Provide support or guidance to kitchen team members as needed;
• Resolve disputes within the kitchen and report unresolved issues;
• Foster a positive team spirit;
• Ensure all dishes are prepared to specifications and served with the correct quality, portion size, and temperature;
• Assist in preparing kitchen cleaning rosters and supervise cleaning schedules;
• Prepare substitute items as needed;
• Ensure kitchen staff work harmoniously for timely production of quality food;
• Oversee proper food arrangement and garnishing;
• Manage food logs and monitor the quality and quantity of food prepared;
• Assist in recruiting, hiring, and training cooks.

Candidate requirements:

• Passion for food, with enjoyment in the process of preparation and menu creation;
• A good sense of business, focusing on efficiency and cost-effectiveness;
• Experience working in a professional kitchen or a similar role;
• Strong communication skills;
• Kitchen experience and management abilities;
• Ability to work effectively under stress;
• Teamwork and collaboration skills.

Candidates meeting the criteria should send their CV/Resume to cv@hi-baku.com, with "Jr. Sous Chef" in the subject line. Applications without a subject will not be considered.