Junior Sous Chef

About the Company

This position is with a prestigious hotel that forms part of the Accor network, which encompasses over 45 brands, 5,500 hotels, and 10,000 dining and lifestyle destinations worldwide. The company values the contribution of every employee, encouraging growth and advancement opportunities. Their commitment to responsible hospitality promotes a positive impact on guests, colleagues, and the environment.

Role Overview

The Junior Sous Chef plays a vital role in maintaining smooth daily kitchen operations, assisting the Sous Chef or Chef de Cuisine to uphold exceptional standards in food preparation, presentation, and service as per the Raffles & Fairmont brand values. This role requires strong culinary skills, leadership potential, effective organization, and a proactive approach towards guest service, food safety, cost management, and team growth.

Key Responsibilities

• Assist in managing all kitchen activities including food prep, cooking, plating, and service delivery.
• Ensure uniform quality of dishes regarding taste, presentation, portion control, and adherence to brand recipes.
• Participate actively in mise en place, manage assembly stations, and lead service during peak times.
• Oversee ingredient quality, storage protocols, stock rotation, and waste reduction measures.
• Maintain strict hygiene, sanitation, and safety standards in alignment with HACCP and local health regulations.
• Regularly inspect storage areas, equipment, and food handling processes to ensure compliance.
• Supervise food handling, labeling, and storage procedures consistently across shifts.
• Lead kitchen staff including line cooks and commis, ensuring efficient operations throughout service periods.
• Provide ongoing training, mentorship, scheduling assistance, and support to junior kitchen members.
• Contribute to recruiting, evaluating, and delivering constructive feedback to culinary personnel.
• Manage inventory controls by placing orders, monitoring consumption, and securing cost effectiveness.
• Support efforts to control food costs, limit waste, and align kitchen processes with financial targets.
• Assist in the formulation and enforcement of SOPs and kitchen best practices for operational excellence.
• Collaborate on menu development, seasonal specials, promotions, and special event culinary concepts.
• Engage with guests when required to gather feedback and resolve any issues, enhancing their dining experience.
• Uphold luxury service and presentation standards consistent with the brand's hospitality vision.

Qualifications and Experience

• Diploma in Culinary Arts, Hotel & Restaurant Management, or a related field.
• At least three years of experience within a professional kitchen environment, including a minimum of one year in a supervisory or leadership role.
• Preferably experienced within luxury hotels, upscale restaurants, or comparable premium hospitality venues.
• Strong command over diverse cooking methods, multiple cuisines, plating techniques, and kitchen management.
• Demonstrated leadership abilities with effective communication and people management skills.
• Excellent organizational, multitasking, and time management capabilities to thrive in high-pressure, fast-paced settings.
• Willingness to work flexible schedules including evenings, weekends, and holidays.
• Familiarity with food safety standards, hygiene practices, health regulations, and kitchen inventory software considered an advantage.
• A positive, proactive work ethic fueled by passion for culinary innovation and exceptional guest service.