Junior Sous Chef

Roles and responsibilities

• Lead and manage kitchen staff, fostering a positive and efficient work environment.
• Assist Chef de Cuisine to develop and execute innovative, high-quality menus.
• Maintain strict adherence to food safety, hygiene, and sanitation standards.
• Monitor inventory, ordering supplies, and managing food costs to meet budget goals.
• Train and develop staff on cooking techniques, food presentation, and kitchen procedures.
• Oversee staff scheduling to ensure adequate coverage and efficient use of resources.
• Participate in regular meetings with senior management to discuss performance, guest feedback, and potential areas of improvement.
• Ensure consistency in food quality and presentation, reflecting the hotel's luxury standards.
• Monitor industry trends and incorporate them into culinary offerings to maintain competitiveness and innovation in the market.

• Bachelor's degree or equivalent in Culinary Arts or related field.
• Minimum 3-5 years of culinary experience in luxury hotels or standalone restaurants.
• Minimum 1 year experience in the managerial role.
• Strong knowledge of Mediterranean cuisine
• Strong leadership, communication, and interpersonal skills.
• Proficient in various cooking techniques, food preparation, and presentation.
• Past experience working in a high volume and busy operations.
• Proven ability to manage a diverse team and maintain high morale.
• Creative and adaptable, with a passion for providing exceptional guest experiences.

Desired candidate profile

• Food Preparation and Cooking: Supervising and participating in the preparation and cooking of dishes, ensuring quality, consistency, and presentation according to the restaurant or venue's standards.
• Menu Knowledge: Familiarity with the entire menu and the ability to help design, update, and modify menu items as necessary based on seasonal ingredients, customer preferences, and kitchen capabilities.
• Recipe Development: Assisting in creating or adapting recipes, including adjusting portion sizes, flavors, and ingredients to match the establishment's style and standards.

• Supervising Kitchen Staff: Leading a team of line cooks, prep cooks, and kitchen assistants, ensuring they are properly trained and executing their duties efficiently.
• Training and Mentorship: Providing guidance, training, and support to junior kitchen staff, helping them develop culinary skills and understanding kitchen operations.
• Scheduling and Staffing: Assisting in creating staff schedules to ensure adequate coverage during peak service hours and maintaining an efficient kitchen environment.

• Ensuring Kitchen Efficiency: Managing kitchen workflows to ensure timely food preparation, organization, and cleanliness during service.
• Inventory Management: Overseeing kitchen inventory, ensuring that ingredients are properly stocked, rotated, and stored according to safety standards. Communicating with suppliers to maintain inventory levels.
• Order Coordination: Ensuring that orders are processed and prepared in the correct sequence and within established time frames.

• Maintaining Food Standards: Ensuring that all food prepared meets the restaurant's quality standards, including taste, appearance, temperature, and portion size.
• Inspecting Food: Monitoring the food during preparation, cooking, and plating to ensure it meets specifications and is free from contamination or errors.
• Consistency: Ensuring that dishes are consistently prepared and presented the same way across all shifts, maintaining a high standard of quality for every guest.

• Food Safety Standards: Enforcing food safety regulations and procedures in the kitchen, including proper food handling, sanitation, and temperature control to avoid contamination or foodborne illnesses.
• Cleaning and Maintenance: Overseeing kitchen cleanliness, including ensuring that all surfaces, utensils, and equipment are sanitized and maintained according to health and safety regulations.
• HACCP Compliance: Ensuring the kitchen follows HACCP (Hazard Analysis Critical Control Points) guidelines to prevent food hazards and maintain a safe working environment.

• Menu Adaptation: Working with the Executive Chef to create or modify seasonal menu items based on ingredient availability, trends, and customer feedback.
• Experimentation: Encouraging culinary creativity and experimenting with new cooking techniques or ingredients while ensuring that the restaurant’s brand and quality are upheld.