Join our team and help deliver exceptional culinary experiences. As a Junior Sous Chef, you will assist in supervising kitchen operations, ensuring high standards of food preparation, hygiene, and guest satisfaction while supporting sustainability and team development.

Key Responsibilities

• Supervise and train kitchen staff in line with property standards.
• Assist with kitchen administration, stock control, and asset management.
• Maintain cleanliness, hygiene, and proper storage in the kitchen.
• Support menu implementation and ensure quality, taste, and presentation of dishes.
• Control portion sizes and minimize wastage.
• Communicate effectively with management and front-of-house teams.
• Ensure guest satisfaction and handle complaints promptly.
• Uphold fire, health, and safety standards.
• Support sustainability initiatives and company policies.
• Assist with budgeting, payroll, and cost control.
• Contribute to staff training, performance reviews, and succession planning.
• Demonstrate flexibility and leadership in a 24-hour operation.

Key Requirements & Skills

• Sound knowledge of food preparation, kitchen hygiene, and dietary requirements.
• Experience working in 5* Establishments
• Understanding of stock control, budgeting, and administration.
• Excellent communication and interpersonal skills.
• Strong time management, attention to detail, and problem-solving ability.
• Ability to work under pressure with accuracy.
• Leadership skills with a passion for development and skills transfer.
• Proactive, adaptable, and committed to high standards.
• Positive attitude, team player, and guest-focused mindset.