Junior Sous Chef – Culinary Operations

About the role

The Junior Sous Chef supports efficient food production in a designated area, ensuring high quality, cost control, and guest satisfaction. This position combines hands‑on kitchen management with training and compliance responsibilities.

Key responsibilities

• Maintain budget, monitor time management and control food costs.
• Train staff and enforce corporate standards and food safety procedures.
• Oversee daily food production, tastings, recipe reviews and electronic requisitions.
• Supervise dinner service lines, ensure proper plating and presentation.
• Conduct inspections, report malfunctions and ensure compliance with public health regulations.
• Manage portion control, expensive item requisitions and overall expense tracking.
• Assist procurement, storage operations and quality control.
• Coordinate special events such as afternoon tea, pool parties and cocktail receptions.

Required profile

• Minimum 8 years of experience in luxury hospitality or upscale cruise line kitchens.
• At least 2 years in a similar supervisory role.
• High school diploma or equivalent; 3‑year culinary apprenticeship or degree in Culinary Arts.
• Intermediate knowledge of food safety regulations.
• Strong communication with senior management and proven leadership abilities.
• Good administrative and coaching skills.

Required skills

• Food safety compliance
• Cost control and budgeting
• Menu planning and recipe development
• Portion control management

What we offer

• Opportunity to work in a prestigious luxury hospitality environment.
• Professional development and training programs.
• Dynamic, hands‑on kitchen experience.