Junior Sous Chef - Dahlia
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- Assist in menu planning, development of new dishes, and maintain recipe documentation
- Manage inventory control and ordering
- Supervise kitchen staff, including scheduling, task assignment, and training
- Oversee food production for quality and cost standards, including portion control
- Manage food costs, minimize waste, and participate in menu costing and pricing strategies
- Coordinate with front-of-house staff to ensure smooth service operations.
- Culinary degree or equivalent qualification in culinary arts required.
- Specialised in Italian Cuisine.
- Minimum of 3 years of experience in a professional kitchen, with at least 1 year in a supervisory or lead cook role.
- Experience in high-end restaurants or luxury hotels is preferred.