Butcher & Still Junior Sous Chef

The Butcher & Still Kitchen Junior Sous Chef supports the Restaurant Chef and Sous Chef in the overall management of kitchen operations. This role ensures the highest standards of food preparation, presentation, and service while supervising kitchen staff, maintaining efficiency, and assisting with menu planning and quality control.

Main Duties and Responsibilities

• Assist the Sous Chef in managing daily kitchen operations across all sections.
• Supervise and coordinate the activities of Chef de Partie and junior kitchen staff.
• Ensure compliance with hygiene, sanitation, and safety standards.
• Support menu development, food costing, and inventory management.
• Monitor food quality and consistency across all sections.
• Train, mentor, and motivate kitchen staff to maintain high performance.
• Assist in planning and executing special events, banquets, and functions.
• Perform other tasks as assigned by the Sous Chef or Executive Chef.

A minimum of at least 5 years of experience in the similar role in a luxury brand Culinary diploma or equivalent professional training is preferred. Strong leadership, organizational, and communication skills. In-depth knowledge of cooking techniques, kitchen operations, and menu planning. Ability to manage, mentor, and develop junior staff effectively. Understanding of hygiene, sanitation, and safety regulations in a professional kitchen.

Creativity, attention to detail, and commitment to high food standards. Proficient in English (speaking, reading, writing) Excellent interpersonal, verbal, and written communication skills