Junior Sous Chef / Chef de Partie (Cold Production)
Core
Supervise assigned kitchen operations to ensure highest food quality standards, control costs, and maintain hygiene while developing culinary team members.
Role type
Junior Sous Chef / Chef de Partie (Cold Production)
Builds
High-quality food products for hotel guests
Domain
Luxury hospitality / Fine dining
Required skills
Food quality control, cost control, hygiene and sanitation enforcement, team training and induction, kitchen operations management, menu recipe costing, inventory management, HACCP compliance
Preferred skills
Experience in reputable establishments or celebrity chef restaurants, guest relationship building, sustainable practices
Technologies
Refrigerators, freezers, slicers, mixers, blenders, cutters, woks, pots, pans
Responsibilities
Monitor food quality and consistency, enforce hygiene and sanitation standards, train and onboard new hires, manage kitchen team conduct, control food costs and portioning, update menu recipe costing
Seniority
Junior, hands-on IC