Junior Sous Chef

Main Duties and Responsibilities

You will play a crucial role in supporting our Sous Chef in overseeing the kitchen operations for our Specialty Restaurant outlet. As part of your role, you will be responsible for ensuring the preparation and presentation of our dishes, delivering the highest standard of food quality which is expected of our brand. You will also maintain our kitchen based on pre-defined standards and guidelines and lead a team of dedicated Associates.

Key Responsibilities

• Support the Sous Chef in managing our kitchen operations, including food preparation, cooking, and presentation. As part of this role, you will assist to develop innovative menus that reflect the theme and direction of the Resort, whilst concurrently ensuring high standards of food presentation
• In performing your role, you will be responsible for ensuring compliance with all food safety regulations, including those prescribed for the Resort and any mandatory regulations.
• As part of assisting with operations, you will also be required to assist in aspects such as maintaining inventory levels, controlling food costs, and reviewing procedures to maximize productivity and efficiency.
• Cultivate a strong people culture by investing in the coaching and development of team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

• Certification or professional qualification in Culinary Arts
• 3 to 5 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.