Junior Sous Chef - Thai Kitchen

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Summary

The Junior Sous Chef assists the Sous Chef or Executive Chef in overseeing the daily kitchen operations in their specific area of culinary expertise This includes preparing high-quality dishes, managing kitchen team, ensuring food consistency and quality, assisting with menu planning, maintaining inventory, and ensuring adherence to food safety and cleanliness standards. The Specialty Junior Sous Chef may also step in to lead the team in the absence of the Sous Chef.

Responsibilities

Speciality Area Oversight:

• Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).
• Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.
• Take charge of creating, refining, and enhancing dishes that fit the specialty area.
• Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.

Menu Development and Execution:

• Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area.
• Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.
• Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.

Employee Supervision and Training:

• Supervise, guide, and train kitchen team in the specialty area, ensuring that team members follow procedures for food preparation and safety.
• Delegate tasks to junior team members, ensuring efficient and timely kitchen operations.
• Provide mentorship to the team, helping them develop skills within the specialty area.
• Ensure that kitchen team members is properly trained in handling specific ingredients or tools unique to the specialty.

Quality Control and Presentation:

• Maintain high standards of food quality, flavor, and presentation in the specialty area.
• Monitor food preparation and cooking techniques to ensure they align with the restaurant’s standards.
• Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.

Kitchen Management:

• Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.
• Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.
• Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.
• Work with the team to ensure efficient food preparation, especially during peak hours.

Inventory and Stock Control:

• Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.
• Track ingredient usage to minimize waste and help control food costs.
• Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.

Health, Safety, and Cleanliness Compliance:

• Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.
• Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.
• Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.

Food Safety & Hygiene

• All team members are expected to fully comply with HACCP (Hazard Analysis and Critical Control Points) standards — a systematic, preventive approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. Maintaining cleanliness, proper food handling, and safety practices at all times is a key part of this role.

 Team Attitude & Collaboration

• We foster a kitchen culture rooted in humility, respect, and collaboration. Team members are expected to bring a positive attitude, show respect to colleagues across all departments, and leave egos at the door. A humble, team-first mindset is essential in creating a harmonious, high-performing environment

Customer Satisfaction:

• Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.
• Respond to customer feedback related to specialty dishes and make adjustments as needed.
• Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.

Additional Responsibilities:

• Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.

Knowledge and Experience 

• Minimum of certificate in culinary 
• Additional certification(s) from a reputable Culinary school will be an advantage 
• Minimum 2 to 3 years of relevant experience in a similar capacity 
• Good reading, writing and oral proficiency in English language 
• Ability to speak other languages and basic understanding of local languages will be an advantage 

Competencies 

• Strong leadership, interpersonal and training skills 
• Good communication and customer contact skills  
• Service oriented with an eye for details 
• Ability to work well in stressful & high-pressure situations 
• A team player & builder 
• A motivator & self-starter 
• Well-presented and professionally groomed at all times 

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.