Junior Sous Chef

Key Responsibilities — Junior Sous Chef

• Support the Head Chef and Sous Chefs in the daily running of kitchen production, with a focus on enterprise client orders.
• Oversee food preparation and production to ensure orders are completed accurately, on time and to Complete Catering Co standards.
• Maintain consistency across flavour, portion size, presentation, quality and quantity.
• Follow recipe cards, production schedules and company standard operating procedures.
• Monitor daily mise en place requirements and assist with planning casual staffing needs.
• Delegate tasks to cooks, kitchen hands, catering assistants and casual chefs to support a smooth production flow.
• Train and supervise casual staff to ensure consistent food preparation, presentation and minimum wastage.
• Assist senior chefs with daily food ordering, stock control and inventory management.
• Ensure safe food storage, correct stock rotation and effective waste control practices are followed.
• Use and maintain kitchen equipment safely, productively and responsibly.
• Assist with rotational menu development and costing, ensuring items are seasonal, high quality, operationally practical and within budget.
• Contribute ideas and suggestions to improve kitchen systems, menu quality and production efficiency.
• Work collaboratively with kitchen, sales, logistics and wider business teams to support smooth operations.
• Maintain a positive, respectful and professional approach with all team members.
• Assist other areas of the business when required, especially during busy periods or staff shortages.
• Follow all food safety regulations, hygiene standards and occupational health and safety policies.
• Correctly use personal protective equipment and safety devices.
• Report hazards, incidents or safety concerns immediately to Kitchen Managers.