Junior Sous Chef

To support the Sous Chef in the day‑to‑day running of the kitchen, ensure consistent food quality and presentation, uphold food safety and hygiene standards, and help lead, train, and develop junior kitchen team members in line with the hotel’s service culture and cost targets.

Key Responsibilities

Assist in supervising daily kitchen operations and leading shifts in the absence of the Sous Chef.

• Prepare, cook, and plate dishes to the hotel’s established recipes, portion, and presentation standards.

• Monitor food quality, consistency, and timing throughout service; rectify issues immediately.

• Support menu development, specials, and seasonal offerings; contribute ideas to improve dishes and efficiency

• Supervise and coordinate cooks and junior kitchen staff during service.

• Train CDPs, Demi Chefs, and Commis on cooking techniques, plating, and station setup.

• Support performance feedback, onboarding of new hires, and cross‑training across sections.

• Ensure strict adherence to HACCP, food safety, and hygiene standards at all times.

• Maintain kitchen logs (temperature checks, receiving records, cleaning schedules) and ensure they are completed accurately.

• Ensure correct storage, stock rotation (FIFO), labelling, and date‑coding of all products.

• Uphold hotel safety and security policies; report accidents, hazards, and maintenance needs promptly.

• Monitor portion control and wastage; support initiatives to improve food cost and gross profit.

• Receive deliveries, verify quality and quantities, and ensure proper storage.

• Address reasonable guest requests and special dietary needs in coordination with the Chef.

• Maintain professional communication with other departments (stewarding, purchasing, F&B service)