Junior Sous Chef (Fulltime)
As a Junior Sous Chef, you support the Sous Chef in overseeing the daily operations of an assigned kitchen section while ensuring exceptional food quality, consistency, and food safety standards. You assist in supervising and developing the culinary team, maintain HACCP compliance, and contribute to delivering outstanding dining experiences that exceed guest expectations.
What you will do
Support the Sous Chef in overseeing the daily operations of an assigned kitchen section and ensuring efficient service.
Assist in supervising, coaching, and motivating Chef de Parties, Demi Chef de Parties, Commis Chefs, and other kitchen team members.
Ensure all dishes are prepared according to approved recipes, portion standards, and presentation guidelines.
Monitor food quality, consistency, and service standards throughout all meal periods.
Support mise en place preparation and ensure the assigned kitchen section is fully prepared before service.
Assist with inventory management, stock control, requisitions, and food cost control while minimizing waste.
Ensure all food products are stored, labeled, and rotated correctly according to FIFO, HACCP, and food safety regulations.
Conduct line checks and monitor food temperatures, hygiene standards, and cleanliness within the assigned kitchen section.
Support the training, onboarding, and professional development of junior culinary team members.
Act on behalf of the Sous Chef during their absence when required.
Report operational issues, maintenance requirements, and food safety concerns to the Sous Chef.
Collaborate closely with Stewarding, Food & Beverage, and other departments to ensure smooth daily operations.
Your profile
Culinary degree or equivalent professional training.
Minimum 2–3 years of progressive culinary experience with demonstrated leadership potential.
Strong knowledge of food preparation techniques, kitchen operations, food safety, and HACCP principles.
Experience in a hotel, resort, or high-volume hospitality environment is preferred.
Good leadership, communication, coaching, and organizational skills.
Ability to work efficiently under pressure while maintaining high quality standards.
Flexible to work shifts, weekends, and public holidays.
HACCP certification or willingness to obtain certification.
What we offer:
Transportation from designated locations to work and back.
Vacation Pay.
Recognition & Performance bonuses.
Pension Plan.
Meals during your shift.
Career growth and development.
Excellent work conditions and competitive salary.