Jr. Sous Chef Career

Functional Skills

Functional Skills are essential skills that help individuals perform tasks effectively in everyday life, work, and education.

Culinary Expertise

Menu Planning and Development

Inventory Management

Team Collaboration

Food Safety and Hygiene

Time Management

Leadership Skills

Problem-Solving

Attention to Detail

Soft Skills

Communication, teamwork, and critical thinking to ensure seamless project execution.

Communication Skills

Teamwork and Collaboration

Time Management

Problem-Solving

Leadership Skills

Adaptability

Stress Management

Attention to Detail

Creativity and Innovation

Organizational Skills

Technical Skills

Technical Skills are specialized abilities and knowledge needed to perform specific tasks or functions.

Culinary Expertise

Menu Planning and Development

Inventory Management

Team Leadership and Communication

Food Safety and Hygiene

Equipment Operation and Maintenance

Time Management and Organization

Creativity and Innovation

Attention to Detail

Stress Management

Duties and Responsiblities

Task

95%

Oversee food preparation, ensuring quality and consistency in all dishes.

90%

Manage kitchen staff, including training, scheduling, and performance evaluation.

85%

Ensure compliance with food safety and hygiene standards, maintaining a clean kitchen.

80%

Assist the Executive Chef in menu planning and development, incorporating Indian flavors.

75%

Monitor inventory levels and order supplies to minimize waste and control costs.

70%

Prepare and cook food items according to standardized recipes and portion sizes.

65%

Coordinate with the front-of-house staff to ensure smooth service and customer satisfaction.

60%

Maintain kitchen equipment and report any maintenance issues promptly.

55%

Train new kitchen staff on proper food handling and preparation techniques.

50%

Assist in creating daily specials and promotions to attract customers.

Work Activities

95%

Collaborate with the executive chef to create innovative and appealing menu items, considering seasonal ingredients and dietary needs.

92%

Oversee and participate in the preparation of food items, ensuring consistent quality, taste, and presentation according to established recipes.

90%

Supervise kitchen staff, delegating tasks, and ensuring adherence to food safety standards and efficient workflow during service.

88%

Monitor food quality and presentation, making adjustments as needed to maintain high standards and customer satisfaction.

85%

Manage inventory levels, order supplies, and minimize waste to control food costs and ensure availability of ingredients.

82%

Ensure proper functioning of kitchen equipment, coordinating repairs and maintenance to prevent downtime and ensure safety.

80%

Train and mentor junior kitchen staff, providing guidance on cooking techniques, food safety, and kitchen procedures.

78%

Maintain a clean and organized kitchen environment, adhering to strict hygiene standards and sanitation protocols.

75%

Coordinate with front-of-house staff to ensure smooth and efficient service, addressing any issues or special requests promptly.

72%

Monitor food costs and implement strategies to minimize waste and maximize profitability while maintaining quality.

Detailed Work Profile

Interests