Junior Sous Chef

About the role

The Junior Sous Chef supports the Sous Chef and Executive Chef in delivering high‑quality cuisine in a fast‑paced hotel environment. The role combines hands‑on food preparation with supervision of kitchen staff, ensuring hygiene standards and cost efficiency.

Key responsibilities

• Assist senior chefs in daily kitchen operations and recipe development.
• Maintain high standards of food preparation, portion control and waste minimisation.
• Ensure cleanliness of the kitchen and equipment, adhering to health and safety regulations.
• Support inventory control, equipment handling and cost‑saving initiatives.
• Deliver an exceptional guest experience both from the kitchen and the dining room.
• Participate in daily, weekly and special‑event kitchen briefings and meetings.
• Contribute to social, environmental and CSR projects.

Required profile

• Professional grooming and uniform compliance.
• Punctual attendance and reliable shift coverage.
• Ability to work collaboratively, with respect, honesty and accountability.
• Proactive attitude, supporting and encouraging team members.

Required skills

• Food preparation and cooking techniques.
• Portion control and waste reduction.
• Kitchen hygiene and health‑safety standards.
• Inventory management and equipment control.
• Recipe development and menu planning.
• Cost awareness and financial responsibility in a revenue‑driven environment.

What we offer

• Experience in a Michelin‑starred kitchen environment.
• Opportunities for professional growth within a dynamic hotel setting.