Junior Sous Chef (International)
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Key skills for this role
Role Overview
Assist the Executive Chef with daily kitchen operations and maintain high standards for food preparation and presentation.
Supervise kitchen staff, support food safety compliance, and lead kitchen operations when the Executive Chef is absent.
Key Skills for This Role
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Role Summary
Assist the Executive Chef with daily kitchen operations and maintain high standards for food preparation and presentation.
Supervise kitchen staff, support food safety compliance, and lead kitchen operations when the Executive Chef is absent.
Key Responsibilities
- Oversee kitchen service, supervise and train staff, and maintain recipe and preparation standards.
- Support menu development, ingredient preparation, storage, labeling, inventory, ordering, and food cost control.
- Maintain kitchen cleanliness, hygiene, waste disposal, equipment condition, and food delivery coordination.
- Plan and execute special events, catering services, and private dining experiences.
- Provide staff feedback, support development, and ensure proper dress and hygiene standards.
Key Competencies
- Leadership, communication, delegation, planning, time management, flexibility, and problem solving.
- Commercial awareness, culinary creativity, attention to detail, and driving results.
Background
- Minimum of 2 years as a Junior Sous Chef in a similar hotel or food-and-beverage outlet, or as a Chef de Partie in a larger comparable operation.
- Bachelor’s degree in culinary arts or a similar field.
- Knowledge of food safety and hygiene standards and regulations.
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