Junior Sous Chef

Assist in supervising and overseeing kitchen operations during the assigned shift

Control food quality, taste, presentation, and menu consistency in accordance with hotel standards

Support menu planning, food preparation, and food cost control

Supervise and provide guidance to junior kitchen staff (Chef de Partie, Commis)

Ensure compliance with hygiene, cleanliness, and food safety standards (Hygiene & Food Safety)

Assist in controlling inventory, proper storage, and accurate issuing of ingredients

Strictly adhere to hotel policies, procedures, and operational standards

Coordinate with related departments such as F&B Service, Stewarding, and Purchasing

Perform other duties as assigned by the supervisor

Degree or diploma in Culinary Arts or a related field

Minimum of 2–3 years of experience in a professional hotel or high-standard restaurant kitchen

Strong knowledge of culinary techniques, kitchen operations, and food hygiene standards

Excellent team player with the ability to perform effectively under pressure

Demonstrates basic leadership skills and strong communication abilities

Flexible to work in shifts, including weekends and public holidays