Junior Sous Chef

• Assist in managing all aspects of kitchen operations for the grilled restaurant ensuring smooth and efficient service.
• Supervise and support the kitchen brigade during preparation service and closing.
• Uphold culinary excellence and consistency in grilling methods (charcoal open flame rotisserie etc.).
• Contribute to menu development food costing and seasonal specials aligned with the restaurants concept.
• Ensure compliance with HACCP and food safety standards at all times.
• Control kitchen stock minimize waste and ensure proper storage of all food items.
• Train and mentor junior team members fostering a positive and engaged kitchen culture.
• Collaborate with the Cluster Sous Chef on ordering inventory and supplier quality.
• Uphold Novotel and Embers brand standards and actively contribute to guest satisfaction and loyalty.
• Ensure mise en place is prepared timely and accurately for each service.
• Conduct regular taste checks and quality control to maintain signature flavours and standards.
• Assist in creating and testing new grilled dishes or seasonal items in line with market trends.
• Ensure kitchen equipment is maintained in good working condition and report any maintenance needs.
• Support the implementation of sustainability practices by reducing food waste and optimizing resource usage.
• Liaise with the front of house team to ensure seamless communication timely service and guest satisfaction.
• Step in to lead kitchen operations during the absence of the Cluster Sous Chef.
• Monitor team attendance grooming and discipline in coordination with Talent and Culture and the culinary leadership.
• Participate in departmental meetings and contribute ideas to enhance culinary performance and guest experience.
• Assist in coordinating with suppliers to ensure availability of premium-quality ingredients especially meats and grilling essentials.
• Ensure allergen and dietary requests are strictly followed and documented.
• Participate in hotel events themed nights and promotional culinary activities as required

Qualifications :

• Diploma or degree in Culinary Arts or equivalent professional training.
• Minimum 3 years of culinary experience with at least 1 year in a supervisory or senior cook role in a specialty or high-volume restaurant.
• Expertise in grilling techniques and meat preparation (steak BBQ smoked meats etc.) is essential.
• Strong knowledge of kitchen hygiene standards and HACCP.
• Good command of English (verbal and written); other languages are a plus.
• Ability to lead and motivate a small team work under pressure and maintain attention to detail.
• Creativity innovation and passion for food and guest experience.
• High energy and enthusiasm for culinary arts.
• Hands-on proactive and solution-oriented.
• Flexible with work hours including weekends and holidays.
• Team player with excellent interpersonal and communication skills.
• Committed to continuous learning and development.

Additional Information :

Diverse young and vibrant team

Remote Work :

No

Employment Type :

Full-time