Junior Sous Chef - Hote Section
Core
Support the Head Chef in managing kitchen operations, overseeing food preparation, and maintaining quality and food safety standards in a hotel setting.
Role type
Junior Sous Chef (Hot Section)
Builds
Dishes for hotel guests
Domain
Hospitality / Hotel Food & Beverage
Required skills
Menu planning, recipe development, food costing, cooking techniques, food safety compliance, inventory management, kitchen equipment maintenance, staff training, portion control
Preferred skills
International cuisine experience, upscale hospitality experience, mentoring culinary staff
Technologies
Kitchen equipment
Responsibilities
Assist in menu planning and recipe development, oversee food preparation and cooking, manage kitchen workflow during service, enforce food safety and hygiene standards, maintain inventory, train junior staff, prepare and plate dishes, manage equipment maintenance, collaborate with other departments
Seniority
Junior, hands-on IC