Junior Sous Chef

Job Description

• Assist in supervising and overseeing kitchen operations during the assigned shift

• Control food quality, taste, presentation, and menu consistency in accordance with hotel standards

• Support menu planning, food preparation, and food cost control

• Supervise and provide guidance to junior kitchen staff (Chef de Partie, Commis)

• Ensure compliance with hygiene, cleanliness, and food safety standards (Hygiene & Food Safety)

• Assist in controlling inventory, proper storage, and accurate issuing of ingredients

• Strictly adhere to hotel policies, procedures, and operational standards

• Coordinate with related departments such as F&B Service, Stewarding, and Purchasing

• Perform other duties as assigned by the supervisor

Qualifications

• Degree or diploma in Culinary Arts or a related field

• Minimum of 23 years of experience in a professional hotel or high-standard restaurant kitchen

• Strong knowledge of culinary techniques, kitchen operations, and food hygiene standards

• Excellent team player with the ability to perform effectively under pressure

• Demonstrates basic leadership skills and strong communication abilities

• Flexible to work in shifts, including weekends and public holidays