Junior Sous Chef

The Junior Sous Chef supports the Sous Chef, Chef de Cuisine, and Executive Sous Chef in the day-to-day management of kitchen operations, ensuring the consistent delivery of high-quality food, exceptional guest experiences, and operational excellence.

This role is responsible for supporting food preparation, presentation, hygiene and food safety standards, inventory management, cost control, and the coaching and development of culinary associates. The successful candidate will be a hands-on leader who thrives in a fast-paced environment and is passionate about culinary excellence and team development.

You are an enthusiastic and driven culinary professional who:

• Has minimum of 4 years' experience in a supervisory culinary role within a hotel, restaurant, resort, or similar environment.
• Demonstrates strong culinary skills and attention to detail.
• Possesses sound knowledge of food safety, HACCP, and workplace health and safety standards.
• Has experience with inventory management and food cost control.
• Enjoys coaching and developing others.
• Thrives under pressure and maintains high standards in a fast-paced environment.
• Is committed to delivering exceptional guest experiences and continuous improvement.

• →Assist in managing daily kitchen operations and food production.
• →Maintain exceptional standards of food quality, consistency, presentation, and portion control.
• →Support menu planning, recipe development, and culinary innovation.
• →Conduct quality checks to ensure guest satisfaction and brand standards are met.

• Ensure compliance with HACCP, food safety, health, and workplace safety requirements.
• Maintain a clean, safe, and organized kitchen environment.
• Monitor inventory, stock levels, and food costs while minimizing waste.
• Support purchasing and supplier coordination to ensure quality and availability of ingredients.

• Coach, mentor, and develop Commis Chefs, Apprentices, and junior culinary associates.
• Support recruitment, onboarding, and training initiatives.
• Contribute to performance development, succession planning, and career growth opportunities within the culinary team.

• Foster a positive, inclusive, and supportive workplace culture.
• Support hotel events, promotions, banquets, and community initiatives.
• Champion sustainability practices and environmentally responsible kitchen operations.
• Encourage teamwork, innovation, and continuous improvement throughout the department.