Junior Sous Chef

Junior Sous Chef Job Qualifications

• Diploma or professional qualification in Culinary Arts, Kitchen Production, Hospitality Management, or a related field is preferred.
• Minimum of 2 years of experience as a Chef de Partie in a luxury hotel, high-quality restaurant, or large culinary operation.
• Previous experience with an international luxury hotel brand is preferred.
• Strong knowledge of food preparation, cooking techniques, menu execution, food presentation, portion control, and kitchen operations.
• Comprehensive knowledge of food hygiene, allergen management, food safety, sanitation, and occupational health and safety standards.
• Good understanding of food cost control, inventory management, recipe standardization, yield management, and waste reduction.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to supervise, train, coach, and motivate Culinary Chedians.
• Ability to work effectively under pressure in a fast-paced environment while maintaining high standards of quality and consistency.
• Basic computer skills, including Microsoft Office and recipe or inventory management systems, are preferred.
• Fluency in English is required; additional language skills are an advantage.

• Assist the Sous Chef and Chef de Cuisine in managing the daily kitchen operations and ensuring the consistent delivery of high-quality food.
• Ensure all GHM brand standards, hotel policies, departmental procedures, standard recipes, and presentation guidelines are consistently implemented.
• Supervise food preparation, cooking, portioning, plating, and presentation to ensure consistency in quality, taste, temperature, and appearance.
• Maintain a hands-on presence throughout the kitchen and support the team during preparation and service periods.
• Coordinate the daily mise-en-place and production requirements according to occupancy, reservations, events, forecasts, and business levels.
• Coordinate with other kitchen sections to ensure the timely preparation and availability of all required products and supplies.
• Ensure all food items are prepared and delivered according to approved recipes, portion specifications, presentation standards, and service timelines.
• Inspect incoming food products and ensure that their quality, quantity, freshness, and condition meet hotel standards and approved specifications.
• Monitor stock levels and ensure food items are requisitioned in the appropriate quantities and within the required timelines.
• Ensure the correct receiving, storage, labelling, dating, handling, and rotation of all food products.
• Conduct regular quality checks of ingredients, mise-en-place, prepared food, and finished dishes.
• Assist with yield testing, recipe standardization, portion control, and recipe updates to maintain consistency and minimize waste.
• Support the development, testing, and implementation of new dishes, seasonal menus, promotions, and innovative recipes.
• Ensure the efficient use of ingredients, equipment, utilities, and other kitchen resources.
• Monitor food production levels to prevent shortages, overproduction, spoilage, and unnecessary waste.
• Ensure all kitchen equipment, utensils, work areas, and storage areas are maintained in good working condition and used responsibly.
• Report equipment malfunctions, maintenance requirements, product concerns, and operational issues promptly.
• Assume responsibility for the kitchen section or operation in the absence of the Sous Chef or Chef de Cuisine, as assigned.

• Maintain and enforce the highest standards of food safety, hygiene, sanitation, and workplace safety throughout the kitchen.
• Ensure compliance with all hotel, company, and local food safety, health, hygiene, fire, security, and occupational safety requirements.
• Ensure all food products are properly stored, labelled, dated, covered, and rotated according to the First-In, First-Out (FIFO) method.
• Monitor food temperatures and ensure all food is prepared, cooked, cooled, stored, and served safely.
• Ensure proper allergen management procedures are followed and prevent cross-contamination.
• Conduct regular inspections of kitchen work areas, refrigerators, freezers, storage areas, equipment, and utensils.
• Ensure cleaning schedules and hygiene checklists are completed accurately and within the required timelines.
• Take immediate corrective action when food quality, hygiene, safety, or sanitation standards are not met.
• Support food safety inspections, internal audits, external…