Junior Executive Chef Full Time NEW

Job Purpose:

The Sous Chef is responsible for managing daily kitchen operations and assisting in menu planning, inventory, food preparation, and staff supervision. Reporting directly to the Executive Sous Chef, the role ensures high culinary standards, kitchen hygiene, and efficient food service across all outlets.

Key Responsibilities:

Daily Operations:

• Supervise and actively participate in food preparation across hot and cold sections.
• Inspect food quality and quantity before service or buffet setups.
• Monitor production areas and minimize food wastage and spoilage.
• Check cleanliness and functionality of refrigerators, freezers, and kitchen equipment.
• Report defective equipment to Engineering and ensure follow-up.
• Ensure all HACCP monitoring forms are completed as per food safety standards.
• Prepare and manage daily market lists and internal distribution transfer requests (IDTR).
• Manage both à la carte and buffet operations effectively, especially during peak hours.
• Coordinate with the Restaurant Manager regarding menu updates, stock availability, and presentation.
• Assist outlets in providing smooth and timely service.
• Ensure accurate storage and rotation of fresh stock to maintain optimal quality.
• Staff Supervision & Development:
  Oversee the performance of kitchen staff, ensuring high standards of food production.
• Identify staff training needs and conduct on-the-job training sessions.
• Foster a supportive and positive work environment.
• Encourage team morale and collaboration.

Required Qualifications & Skills:

• Diploma or degree in Culinary Arts or Hotel Management.
• 1–2 years of experience in a similar Sous Chef role within a 4 or 5-star hotel.
• Proficiency in English (spoken and written); basic knowledge of MS Word and Excel.
• HACCP or Advanced Food Hygiene certification.
• Proven skills in both buffet and à la carte service, especially for high-volume operations.
• In-depth knowledge of Middle Eastern, Asian, and Western cuisines.
• Familiar with the latest culinary trends and presentation techniques.
• Ability to make quick decisions in a high-pressure environment.
• Hands-on leadership and team management skills.

Preferred Candidate Profile:

• Strong organizational and time-management skills.
• A proactive and solution-oriented mindset.
• Physically fit and able to handle fast-paced kitchen operations.
• Passionate about delivering high-quality food and enhancing guest satisfaction.