Job Description
The Junior Sous Chef will assist in the oversight of the day‑to‑day kitchen operations, supporting the Sous Chef / Chef de Cuisine in ensuring that all food preparation, production, presentation and service meet the high standards of the Raffles & Fairmont brands. The role demands strong culinary technique, leadership potential, excellent organization and a proactive approach to guest‑centric service, food safety, cost control and team development.
Key Responsibilities
Kitchen & Production
- Support the Sous Chef / Chef de Cuisine in managing the kitchen operations: food preparation, cooking, plating and service
- Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards
- Participate in mise en place, line management, assembly stations and service execution during high volume periods.
- Monitor and manage ingredient quality, storage, stock rotation, and minimize waste.
Quality, Food Safety & Compliance
- Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations.
- Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards.
- Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts.
Team Leadership & Development
- Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts.
- Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.
- Assist with recruiting, evaluating performance, and providing feedback to culinary team members.
Operational Efficiency & Cost Control
- Help manage inventory levels, placing orders as required, monitoring usage and ensuring value for money.
- Assist in controlling food cost, portion control, wastage minimization and aligning kitchen operations with budgetary goals.
- Contribute to the development and implementation of standard operating procedures (SOPs) and best practices for kitchen efficiency.
Creativity & Guest Experience
- Collaborate with the culinary leadership team to develop and implement special menus, seasonal dishes, promotions, and themed events.
- Interact with guests when needed to gather feedback, resolve concerns and enhance their dining experience.
- Uphold the brand’s standards in luxury service, presentation and hospitality experience.
- Culinary diploma or equivalent qualification in culinary arts, hotel & restaurant management or related field.
- Minimum 3 years’ experience in a professional kitchen environment including at least 1 year in a supervisory or lead position.
- Experience in luxury hotels, high‑end restaurants or similar premium hospitality settings preferred.
- Strong culinary foundation: proficiency in a variety of cooking techniques, cuisines, plating/presentation styles and kitchen management.
- Leadership qualities: ability to motivate, train and direct a team; strong communication and interpersonal skills.
- Excellent organizational, multitasking and time‑management skills; ability to work under pressure in a fast‑paced environment.
- Flexible to work varied shifts, including evenings, weekends and holidays.
- Knowledge of food safety, hygiene standards, health regulations and kitchen operations software/inventory systems is a plus.
- A positive, proactive attitude with a passion for culinary excellence, creativity and guest satisfaction.