Junior Sous Chef

&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment. Every single '&Beyonder' makes a huge difference to our success and our contribution to the world, regardless of their role or function.

For this reason we choose '&Beyonders' very carefully - they are the strength and the future of this company.

• Assist in preparing and cooking high-quality dishes as per menu specifications
• Ensure consistency in taste, presentation, and portion control
• Follow recipes and standard operating procedures for food production
• Supervise kitchen staff in the absence of Senior Sous Chef
• Ensure all food stations are properly stocked and prepared for service
• Coordinate with the other kitchen sections to maintain a smooth workflow
• Maintain high standards of cleanliness and organization in the kitchen
• Adhere to food safety and hygiene regulations, including proper food handling and storage
• Monitor kitchen equipment and report any maintenance needs
• Assist in managing stock levels and conducting inventory checks
• Ensure minimal food waste through proper storage and portion control
• Provide guidance and support to Chef de Parties and kitchen assistants
• Ensure kitchen staff follow standard operating procedures and maintain efficiency
• Support the Snr Sous Chef and Head Chef in creating new dishes
• Suggest improvement to existing menu items
• Keep up with culinary trends and bring fresh ideas to the kitchen
• Ensure food is prepared and served on time
• Work closely with the Snr Sous Chef, Head Chef and front‑of‑house team to ensure smooth service
• Handle customer special requests or dietary requirements as needed

• Proficiency in various cooking techniques and food preparation methods
• Strong ability to supervise and assist kitchen staff
• Positive attitude and ability to work collaboratively with the culinary team
• Good problem‑solving and decision‑making skills
• Ability to handle multiple tasks efficiently
• Strong attention to detail and consistency
• Ability to adapt to fast‑paced environments

• Diploma or certification in Culinary Arts (preferred)
• At least 2+ years of experience in a professional kitchen
• Previous experience as a Chef de Parti or Jnr Sous Chef

• Passion for cooking & culinary excellence
• Strong work ethic & dedication
• Leadership potential and teamwork
• Attention to detail
• Adaptability and problem solving
• Strong communication skills
• Organisational and time management skills
• Hygiene and food safety consciousness
• Creativity and innovation
• Resilience and stress management

Transport to/from leave cycles is the successful candidate's own responsibility.

We reserve the right to not make an appointment.