Junior Sous Chef

About the Company

Become a part of a renowned hotel within the Accor network, home to over 45 brands, 5,500 hotels, and 10,000 restaurants worldwide. This environment fosters opportunities for growth and career advancement. Each interaction and effort you contribute helps create a lasting positive impression on guests, coworkers, and the environment, embodying the principles of responsible hospitality. Embrace being a Heartist® and let your passion drive your journey in a dynamic hospitality setting.

Role Overview

The Junior Sous Chef supports daily kitchen management by assisting the Sous Chef or Chef de Cuisine in ensuring food preparation, production, presentation, and service uphold the exceptional standards of the Raffles and Fairmont brands. This position requires strong culinary expertise, leadership potential, excellent organizational abilities, and a proactive mindset focusing on exceptional guest service, food safety, cost management, and team growth.

Key Responsibilities

• Assist in overseeing kitchen activities including food preparation, cooking, plating, and serving.
• Ensure dishes are consistent in flavor, presentation, portion sizes, and quality according to established recipes and brand guidelines.
• Engage in mise en place, manage assembly lines, and execute services during peak periods.
• Oversee ingredient quality, storage procedures, stock rotation, and actively work to reduce waste.
• Uphold strict hygiene, sanitation, and kitchen safety measures aligned with HACCP and local health regulations.
• Regularly inspect storage, kitchen equipment, food preparation, and service processes to ensure compliance.
• Ensure proper labeling, handling, and storage of food products while supervising team adherence during shifts.
• Lead and support kitchen personnel including line cooks, prep cooks, and commis to ensure efficient operations throughout shifts.
• Provide training, mentorship, and guidance to junior kitchen staff, assist in shift scheduling and staff coverage.
• Participate in recruitment, performance reviews, and deliver constructive feedback to culinary team members.
• Manage inventory by placing timely orders, monitoring usage, and ensuring cost-effectiveness.
• Assist in food cost management, portion control, and waste minimization aligned with budget objectives.
• Contribute to developing SOPs and implementing best practices to optimize kitchen efficiency.
• Work with culinary leaders to design and introduce special menus, seasonal offerings, promotions, and themed events.
• Engage with guests as necessary to address feedback, resolve issues, and elevate dining experiences.
• Maintain the highest standards of luxury service, food presentation, and hospitality consistent with brand expectations.

Qualifications and Requirements

• Diploma or equivalent certification in culinary arts, hotel and restaurant management, or a related field.
• Minimum three years of professional kitchen experience, with at least one year in a supervisory or leadership role.
• Experience within luxury hotels, upscale restaurants, or similar premium hospitality establishments is preferred.
• Strong culinary skills encompassing diverse cooking techniques, cuisines, plating styles, and kitchen supervision.
• Demonstrated leadership abilities with the capacity to motivate, train, and manage kitchen teams effectively.
• Excellent organizational and multitasking skills, capable of thriving under pressure in a fast-paced environment.
• Availability to work flexible shifts including evenings, weekends, and holidays.
• Knowledge of food safety standards, hygiene regulations, and familiarity with kitchen operations software or inventory tools are advantageous.
• Proactive and positive approach with a passion for culinary innovation and customer satisfaction.