Junior Sous Chef

About the Company

Join a prestigious hotel under the Accor group, encompassing over 45 brands, 5,500 hotels, 10,000 restaurants, and lifestyle venues globally. This environment offers extensive room for personal growth and career advancement. Every interaction, smile, and action helps create a memorable and positive experience for guests, colleagues, and supports environmental responsibility. Embrace the role of a Heartist® and lead with passion where hospitality is fast-paced and dynamic.

Position Overview

The Junior Sous Chef plays a crucial role in assisting the Sous Chef / Chef de Cuisine with the daily management of kitchen operations. This position ensures that food preparation, presentation, and service uphold the exemplary quality associated with Raffles and Fairmont brands. The role requires advanced culinary skills, leadership potential, excellent organizational abilities, and a proactive focus on guest satisfaction, food safety, cost efficiency, and team growth.

Key Responsibilities

• Aid the Sous Chef / Chef de Cuisine in overseeing kitchen activities including preparation, cooking, plating, and service delivery.
• Maintain uniformity in taste, visual appeal, portion control, and overall dish presentation in line with established brand recipes and standards.
• Engage in mise en place, manage culinary lines, oversee assembly stations, and execute service during peak times.
• Supervise ingredient quality, storage methods, stock rotation, and actively work to reduce food waste.
• Ensure sanitation, hygiene, and kitchen safety standards comply with HACCP and local regulations through regular inspections and controls.
• Manage proper labeling, food handling, and storage procedures, while ensuring adherence among kitchen staff during all shifts.
• Lead and support kitchen personnel including line cooks, prep cooks, and commis during service to guarantee smooth operations.
• Provide ongoing training, mentoring, and performance feedback to junior kitchen team members; assist in scheduling and shift allocations.
• Contribute to recruitment, performance evaluation, and feedback processes for culinary team members.
• Monitor and manage inventory including ordering supplies, tracking consumption, and ensuring cost-effectiveness.
• Support food cost management, portion control, waste reduction efforts and keep kitchen practices aligned with budget goals.
• Help develop and enforce standard operating procedures (SOPs) for efficient kitchen workflow.
• Collaborate on creating special menus, seasonal offerings, promotional items, and themed culinary events.
• Engage with guests as necessary to collect feedback, resolve issues, and enhance dining experiences.
• Maintain and uphold luxury service standards and presentation quality representative of the brand.

Qualifications

• Diploma in Culinary Arts or equivalent qualification in hotel and restaurant management or related field.
• At least 3 years of experience working in professional kitchen environments, including a minimum of 1 year in supervisory or leadership roles.
• Experience in luxury hotels, high-end restaurants, or upscale hospitality settings highly desirable.
• Comprehensive knowledge of diverse cooking techniques, cuisines, plating strategies, and kitchen management practices.
• Demonstrated leadership capabilities with skills to motivate, coach, and supervise team members effectively; strong communication and interpersonal abilities.
• Excellent organizational skills, capable of multitasking and managing time efficiently in a fast-moving, high-pressure environment.
• Willingness to work flexible hours including shifts during evenings, weekends, and holidays.
• Familiarity with food safety laws, hygiene protocols, health regulations, and inventory or kitchen management software is an advantage.
• A dedicated, proactive approach with a passion for culinary innovation, excellence, and delivering superior guest service.