Junior Sous Chef

Responsibilities

• Assist in overseeing all aspects of the kitchen operation, ensuring quality, consistency and efficiency.
• Support in managing, motivating and developing the kitchen team.
• Ensure mis en place is carried out throughout the kitchen to meet forecasted demand.
• Ensure food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures to minimise wastage.
• Update menu recipe costing and menu planning as required, as well as for F&B promotions.
• Minimise food waste and contribute to sustainable kitchen practices.
• Lead by example during service, maintaining high standards and a positive team culture.
• Prepare and present high-quality dishes in line with hotel and brand standards.
• Organise workflow to meet service demands, including à la carte, group bookings and events.
• Support stock control, ordering, and cost management to meet departmental targets.
• Assist with rotas, deliveries and invoice processes where required.
• Ensure full compliance with hygiene, HACCP, health & safety and environmental standards.
• Take responsibility for the kitchen in the absence of the Head Chef.

Qualifications and Experience

• A minimum of 3 years of professional culinary experience, including supervisory experience.
• A degree or diploma in Culinary Arts from a recognised institution.
• Extensive knowledge and mastery of various culinary techniques and cuisines.
• Strong leadership and team management skills, with the ability to motivate and mentor a diverse team.
• Excellent organizational and time management abilities.
• A passion for culinary innovation and a commitment to delivering excellence.

How to Apply

Interested and qualified candidates should visit the application page on SmartRecruiters to submit their application.