Junior Sous Chef (5‑day week)

About the role

We are looking for a motivated Junior Sous Chef to join our kitchen team for a five‑day work week. The role supports menu development, kitchen operations and staff management under the guidance of the Executive Chef.

Key responsibilities

• Assist in creating new menu options that reflect seasonal ingredients and customer preferences.
• Support planning and preparation of meal designs together with the Executive Chef.
• Ensure smooth and timely kitchen operations during service.
• Handle and resolve escalated customer concerns professionally.
• Monitor inventory levels and place orders for supplies as needed.
• Guide junior kitchen staff in food preparation, line cooking and plating.
• Participate in recruitment, training and mentoring of new kitchen employees.
• Prepare staff schedules, monitor attendance and evaluate team performance.
• Enforce strict food safety, sanitation and workplace safety standards.
• Manage kitchen operations in the Executive Chef’s absence.

Required profile

• Minimum 2 years of experience in a similar restaurant or hotel kitchen role.
• Strong knowledge of culinary methods, kitchen equipment and operational best practices.
• Proficient in MS Office and restaurant software systems for scheduling and inventory.
• Demonstrated leadership and teamwork abilities to motivate and manage a kitchen team.
• Excellent communication and interpersonal skills with a proactive, solution‑oriented approach.
• Passionate about food, creativity and maintaining high culinary standards.

Required skills

• MS Office
• Restaurant software systems