**What’s the job?**

The Junior / Sous Chef assist in the management of Kitchen Operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

**Your day-to-day**

+ Participate in the planning and costing of menus.
+ Work with Outlet Chef/Head Chef in the preparation and management of the Department’s budget.
+ Supervise and train kitchen colleagues.
+ Work with Outlet Chef/Head Chef in planning manpower needs.
+ Develop and write standard recipes.
+ Develop new dishes and products.
+ Ensure that outstanding culinary technical skills are maintained.
+ Assist with organizing special events and special food promotions.
+ Maintain comprehensive product knowledge including ingr...