Junior Sous Chef
Posted 10 days ago
- Manchester, Greater Manchester
- Any
- External
- Expires In 3 months
MNKY HSE is a vibrant and dynamic entertainment restaurant that combines great Latin American food, a lively atmosphere, and unforgettable experiences. With an emphasis on live DJs, dancers and a unique vibe, we aim to provide our guests with a perfect blend of dining and entertainment. Our venue is a hub for those who love to have a good time, enjoy great music, and indulge in a vibrant social scene.
Key Responsibilities:
Food Preparation and Cooking:
Assist in preparing and cooking food as per the menu.
Ensure that food quality, presentation, and portion control are in line with the restaurants standards.
Oversee specific sections of the kitchen (e.g., sauces, pastries, grill) during service.
Ensure that all dishes are prepared and presented on time.
Supervision and Leadership:
Assist the Head Chef and Sous Chef in managing kitchen staff, delegating tasks, and overseeing performance.
Lead the kitchen in the absence of the Sous Chef or Head Chef.
Provide guidance and training to junior chefs, apprentices, and kitchen porters.
Monitor and enforce safety and sanitation standards in the kitchen.
Kitchen Operations:
Ensure that kitchen equipment and tools are properly maintained.
Help manage food stock, monitor inventory, and minimize waste.
Assist in ordering supplies, receiving deliveries, and ensuring correct storage of ingredients.
Maintain knowledge of all menu items, recipes, and kitchen techniques.
Menu Development:
Collaborate with the Head Chef and Sous Chef to contribute creative input on menu development.
Assist in creating new dishes and specials that align with the restaurant's theme and culinary vision.
Ensure consistency in recipe execution and presentation.
Compliance and Hygiene:
Maintain a clean, organized, and sanitary kitchen environment in compliance with health and safety regulations.
Ensure compliance with food handling and hygiene standards, including temperature checks, cleaning schedules, and proper storage.
Assist in implementing and maintaining kitchen cleaning schedules.
Key Skills and Requirements:
Proven experience in a professional kitchen, with expertise in a variety of culinary techniques and styles.
Strong leadership and organizational skills to oversee kitchen operations and staff.
Ability to ensure consistency and precision in food preparation and presentation.
Strong verbal communication skills to work effectively with kitchen staff and management Proven experience as a Chef de Partie, Junior Sous Chef, or similar position in a professional kitchen.
Perks & Benefits:
Competitive salary
Opportunities for career growth within a dynamic and expanding company.
Employee discounts on food, beverages, and events.
A fun and supportive work environment with a team that feels like family.
TPBN1_UKCT
Key Responsibilities:
Food Preparation and Cooking:
Assist in preparing and cooking food as per the menu.
Ensure that food quality, presentation, and portion control are in line with the restaurants standards.
Oversee specific sections of the kitchen (e.g., sauces, pastries, grill) during service.
Ensure that all dishes are prepared and presented on time.
Supervision and Leadership:
Assist the Head Chef and Sous Chef in managing kitchen staff, delegating tasks, and overseeing performance.
Lead the kitchen in the absence of the Sous Chef or Head Chef.
Provide guidance and training to junior chefs, apprentices, and kitchen porters.
Monitor and enforce safety and sanitation standards in the kitchen.
Kitchen Operations:
Ensure that kitchen equipment and tools are properly maintained.
Help manage food stock, monitor inventory, and minimize waste.
Assist in ordering supplies, receiving deliveries, and ensuring correct storage of ingredients.
Maintain knowledge of all menu items, recipes, and kitchen techniques.
Menu Development:
Collaborate with the Head Chef and Sous Chef to contribute creative input on menu development.
Assist in creating new dishes and specials that align with the restaurant's theme and culinary vision.
Ensure consistency in recipe execution and presentation.
Compliance and Hygiene:
Maintain a clean, organized, and sanitary kitchen environment in compliance with health and safety regulations.
Ensure compliance with food handling and hygiene standards, including temperature checks, cleaning schedules, and proper storage.
Assist in implementing and maintaining kitchen cleaning schedules.
Key Skills and Requirements:
Proven experience in a professional kitchen, with expertise in a variety of culinary techniques and styles.
Strong leadership and organizational skills to oversee kitchen operations and staff.
Ability to ensure consistency and precision in food preparation and presentation.
Strong verbal communication skills to work effectively with kitchen staff and management Proven experience as a Chef de Partie, Junior Sous Chef, or similar position in a professional kitchen.
Perks & Benefits:
Competitive salary
Opportunities for career growth within a dynamic and expanding company.
Employee discounts on food, beverages, and events.
A fun and supportive work environment with a team that feels like family.
TPBN1_UKCT