Main Kitchen Junior Sous Chef

About the role

We are looking for a motivated Junior Sous Chef to support the daily operations of our main kitchen. Working closely with the Sous Chef, you will help ensure that every dish served in both à‑la‑carte and buffet formats meets our high standards for presentation, taste, and safety.

Key responsibilities

• Assist the Sous Chef in daily kitchen operations and service delivery.
• Maintain kitchen equipment in good working order and ensure safety standards are met.
• Prepare and present Western‑style dishes for à‑la‑carte and buffet service.
• Supervise and actively participate in kitchen cleaning to keep the area safe and hygienic.
• Train junior staff to work independently and uphold brand standards.
• Monitor inventory of operating supplies and equipment on a monthly basis.
• Communicate daily operational updates and quality control issues with the kitchen team.
• Provide excellent internal service to other hotel departments as needed.
• Adhere to all hotel policies, including fire safety, hygiene, and personal grooming standards.

Required profile

• Minimum of 5 years experience cooking Western cuisine; hotel experience is a plus.
• Mature, independent, and tactful with strong interpersonal and communication abilities.
• Commitment to delivering the brand promise and exceptional guest service.

Required skills

• Western cuisine cooking.
• Kitchen equipment operation and maintenance.
• Inventory management of kitchen supplies.