Junior Sous Chef

Novotel World Trade Centre is looking for an experienced Junior Sous Chef who will support the Cluster Sous Chef in managing the daily kitchen operations of the newly rebranded specialty grilled restaurant. You will be responsible for delivering exceptional food quality, ensuring consistency in grilling techniques and presentation, maintaining high standards of hygiene, and supporting kitchen leadership and training.

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• 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 restaurant’s 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

• 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.

Diverse, young and vibrant team