About the role
1. Ensuring Culinary Standards & Operations
- Maintain high standards of food quality, hygiene, and sanitation as per FSSAI guidelines
- Oversee daily food preparation and production ensuring consistency in taste and presentation
- Support and execute service during peak hours, events, and special gatherings
- Ensure all kitchen areas are clean, organised, and compliant with hygiene standards
- Coordinate closely with service and events team for smooth meal timings and guest flow
- Monitor portion control, food handling, and wastage to maintain cost efficiency
- Take charge of kitchen operations during shifts, ensuring smooth execution
- Prepare and cook a variety of dishes including daily meals, community dining, and event menus
- Check quality of raw materials and finished dishes to maintain standards
- Assist in menu planning, seasonal dishes, and farm-to-table concepts
- Support in creating simple, wholesome, and mindful food presentations aligned with Slow Down philosophy
- Supervise and guide kitchen staff, cooks, and helpers during shifts
- Ensure team follows standard recipes, processes, and hygiene practices
- Allocate tasks and monitor daily kitchen responsibilities
- Support in training junior staff and interns
- Monitor stock levels, storage, and usage of ingredients
- Assist in procurement planning and vendor coordination
- Reduce food wastage and ensure optimal utilisation of resources
- Report any equipment issues or shortages
- Assist in planning and executing menus for events, retreats, and gatherings
- Ensure smooth kitchen support during community experiences and special programs
- Adapt menus based on seasonal availability and farm produce
- Ensure food served meets guest expectations and quality standards
- Support in addressing guest feedback related to food
- Maintain a calm, respectful, and service-oriented approach
- Participate in training sessions and team development activities
- Continuously work on improving efficiency, quality, and service standards
- Contribute ideas for menu innovation and process improvements
The Jr. Sous Chef plays a key role in ensuring consistent food quality, smooth kitchen operations, and alignment with Slow Down Place’s philosophy of mindful, wholesome dining, while supporting team performance and guest satisfaction.