Junior Sous Chef

Role overview

Kitchen leadership and food production

• Supervise the kitchen team during daily operations and service; organize preparation, mise en place, and kitchen production.
• Assist with menu planning, recipe development, and food presentation; ensure dishes meet quality, taste, portion, and presentation standards.
• Monitor food quality, freshness, storage, portion control, food costs, stock, wastage, and product use.
• Train, guide, and motivate kitchen colleagues, and coordinate with service teams for timely food delivery.

Safety and kitchen operations

• Ensure compliance with HACCP, food safety, hygiene, and health and safety standards.
• Assist with ordering, receiving, and checking supplies; maintain kitchen cleanliness, organization, and discipline.
• Support the Executive Chef with administrative and operational duties, and take charge of the kitchen when senior chefs are absent.

Qualifications and experience

• Diploma or degree in Culinary Arts, Hospitality, or a related field.
• Previous experience as a Sous Chef or Chef de Partie in a hotel or high-volume restaurant.
• Strong knowledge of international cuisine, cooking techniques, and kitchen operations.
• Understanding of food cost control, HACCP, and kitchen safety.

Additional qualifications

• Strong leadership, communication, and organizational skills; ability to work under pressure and manage a diverse team.
• Flexibility to work shifts, weekends, and public holidays.

About the employer and venue