Junior Sous Chef
Core
Overseeing daily kitchen operations, food production, and team leadership in collaboration with the Executive Chef.
Role type
Junior Sous Chef
Builds
Daily food production for hotel guests and events
Domain
Hospitality / Culinary
Required skills
HACCP knowledge, menu design, supplier quality management, cost management, team coaching, delegation
Preferred skills
Innovation in buffet layouts, strong training ability
Responsibilities
Overseeing daily communications and operations of the kitchen, liaising with culinary team on food production and timings, ensuring seamless kitchen service and product quality, leading and developing the kitchen team, ensuring compliance to Work, Health and Safety, Hygiene and HACCP standards, managing supplier quality and cost strategies, assisting with menu design and buffet layouts
Seniority
Junior, 2-3 years experience