Junior Sous Chef

Employment Type: Full-Time

• Recognised Culinary diploma or equivalent professional qualification.
• At least 2 years experience in a Chef de Partie role within a hotel environment
• At least 1 year experience in managing teams
• Solid knowledge of various cooking techniques and kitchen equipment.
• Strong leadership and team coordination skills.
• Good understanding of food safety and hygiene regulations.
• Good leadership skills and ability
• Strong communication, planning and organizing skills
• Good Time Management and Problem-Solving skills
• A flair for creativity and an eye for detail
• Ability to manage conflict and challenging situations with diplomacy and confidence
• Strong attention to detail and efficiency pertaining to area of responsibility
• Flexibility to work varied shifts inclusive of weekends, public holidays, evenings and as per operational requirements as and when required
• Be well versed in the English language essential
• Work well in a team as well as on your own
• Resilient and the ability to work under pressure in a fast-paced environment.
• Attention to detail and commitment to excellence.
• Flexibility to work evenings, weekends, and holidays as required

• Support the Sous Chef in managing kitchen operations on a day-to-day basis.
• Supervise and train Commis Chefs, Demi Chefs de Partie, and other junior staff.
• Ensure consistent quality and presentation of dishes before service.
• Assist with inventory management, including ordering and stock rotation.
• Maintain strict food hygiene, safety, and cleanliness standards (e.g. HACCP).
• Contribute to menu development and recipe creation as needed.
• Ensure all food is prepared on time and to standard.
• Monitor portion and waste control to maintain profit margins.
• Staff Training and Leadership: Provide training and guidance to kitchen staff, fostering teamwork and maintaining high productivity levels.
• Inventory Management: Assist in managing kitchen inventory, including ordering supplies, checking deliveries,

• Quality Control: Monitor the quality of dishes leaving the kitchen, ensuring they meet the establishment's

• Health and Safety Compliance: Ensure compliance with food safety and health regulations, maintaining a clean

• Perform other duties as and when required

We thank you for your interest in the position and wish you success in your future career endeavors.