Junior Sous Chef (International Cuisine)

The Junior Sous Chef will support the Sous Chef in managing the kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role requires a detail‑oriented culinary professional with strong leadership potential, a commitment to maintaining high standards, and a passion for creating memorable dining experiences.

Responsibilities

• Assist the Sous Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.
• Ensure the consistent quality and presentation of all dishes according to established recipes and standards.
• Supervise and support kitchen staff, including line cooks and prep cooks, ensuring efficient and effective kitchen operations.
• Maintain high standards of food safety, hygiene, and cleanliness in the kitchen, adhering to health regulations and hotel policies.
• Monitor ingredient quality and manage inventory to ensure freshness and minimize waste.