Junior Sous Chef – Italian Cuisine Specialty

About the role

As a Junior Sous Chef specializing in Italian cuisine, you will support the Head Chef in delivering high‑quality dishes while maintaining consistency, efficiency, and sustainability across the kitchen.

Key responsibilities

• Assist in overseeing daily kitchen operations, ensuring quality and consistency.
• Support the kitchen team through motivation, training, and development.
• Prepare mise en place to meet forecasted demand and manage food portioning.
• Control food costing, menu planning, and promotions while minimising waste.
• Lead by example during service, maintaining high standards and a positive culture.
• Prepare and present dishes that meet hotel and brand standards.
• Organise workflow for à la carte, group bookings, and events.
• Support stock control, ordering, and cost management to meet targets.
• Assist with rotas, deliveries, invoices, and ensure compliance with hygiene, HACCP, health & safety, and environmental standards.
• Take responsibility for the kitchen in the Head Chef’s absence.

Required profile

• Minimum 3 years of professional culinary experience, including supervisory duties.
• Diploma in Culinary Arts from a recognised institution.
• Strong leadership, organisational, and time‑management abilities.
• Passion for culinary innovation and commitment to excellence.

Required skills

• HACCP and food safety compliance.
• Menu recipe costing and menu planning.
• Stock control and inventory management.
• Food waste minimisation techniques.
• Food portioning and serving control.