Junior Sous Chef

Roles and responsibilities

1. Culinary Expertise

• Description: A Sous Chef must have advanced cooking skills, including knowledge of various cooking techniques, food preparation, and presentation.
• Why It’s Important: The Sous Chef should be able to execute complex recipes and lead by example in the kitchen, setting the standard for the team. They are often responsible for preparing signature dishes or overseeing special menu items.

2. Leadership and Management Skills

• Description: The Sous Chef is responsible for supervising kitchen staff, delegating tasks, and maintaining a positive, efficient work environment. They must manage both the performance and the morale of the kitchen team.
• Why It’s Important: Effective leadership ensures that the kitchen operates efficiently, and team members are motivated, leading to a better dining experience for guests.

3. Time Management and Multitasking

• Description: The ability to manage multiple tasks and priorities at once, particularly during busy service periods, is crucial. A Sous Chef must ensure that all dishes are prepared and presented on time.
• Why It’s Important: Time management allows the kitchen to meet service times without compromising the quality of food. Multitasking is essential to handle the flow of orders and ensure everything is running smoothly during busy shifts.

4. Attention to Detail

• Description: Precision in food preparation and presentation is key. The Sous Chef ensures that each dish is cooked correctly, garnished beautifully, and meets quality standards.
• Why It’s Important: Attention to detail is essential for maintaining consistent food quality and presentation, which is critical to guest satisfaction and the reputation of the restaurant.

5. Creativity and Innovation

• Description: While not always in charge of menu creation, the Sous Chef must have a strong sense of creativity, contributing to menu planning, recipe development, and offering input on seasonal specials.
• Why It’s Important: Creativity helps keep the menu fresh and exciting, ensuring the restaurant stays competitive and relevant in a constantly evolving food industry.

6. Problem-Solving and Decision-Making

• Description: A Sous Chef needs to make quick, effective decisions, whether it’s dealing with supply chain issues, equipment malfunctions, or unexpected challenges during service.
• Why It’s Important: Problem-solving helps minimize disruptions during service, ensuring that kitchen operations continue smoothly. The ability to make decisions quickly is essential in a high-pressure environment.

7. Food Safety and Hygiene Knowledge

• Description: A deep understanding of food safety regulations, proper handling of food, cleanliness standards, and health codes is required. The Sous Chef ensures these standards are followed by all kitchen staff.
• Why It’s Important: Proper food safety and hygiene are non-negotiable in any kitchen to prevent foodborne illnesses and maintain a clean, safe working environment.

Desired candidate profile

1. Supervising and Managing Kitchen Staff

• Description: The Sous Chef leads and supervises kitchen staff, including line cooks, prep cooks, and dishwashers. They delegate tasks and ensure that team members are working efficiently and effectively.
• Why It’s Important: A well-managed team ensures that tasks are completed on time and that food is prepared to the highest standards.

2. Assisting with Menu Planning and Development

• Description: The Sous Chef works with the Executive Chef to plan and develop menus, incorporating seasonal ingredients, customer preferences, and trends in the food industry.
• Why It’s Important: Creative input into menu development ensures the restaurant stays fresh and competitive, keeping guests interested and coming back.

With the global growth of our brands, you will be an integral part of the Resort’s success, and your role goes beyond developing potential relationships where you will be responsible for in providing a smooth run of the kitchen operations. Suitable candidate will be reporting directly to the Chef De Cuisine. He/she must have at least 2-3 years’ experience as a Sous Chef or Junior Sous Chef in an upscale luxury hospitality industry or five-star hotels. He/she must have strong attention to details, flexibility and must be able to work under pressure. Effective communication skill in English is a must.