Junior Sous Chef - Raffles

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Job Summary: The Junior Sous Chef will support the Sous Chef and Executive Chef in managing the kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role requires a detail-oriented culinary professional with strong leadership potential, a commitment to maintaining high standards, and a passion for creating memorable dining experiences.

Key Responsibilities:

• Kitchen Support:

  • Assist the Sous Chef and Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.
  • Ensure the consistent quality and presentation of all dishes according to established recipes and standards.
  • Supervise and support kitchen staff, including line cooks and prep cooks, ensuring efficient and effective kitchen operations.

• Quality and Safety:

  • Maintain high standards of food safety, hygiene, and cleanliness in the kitchen, adhering to health regulations and hotel policies.
  • Monitor ingredient quality and manage inventory to ensure freshness and minimize waste.
  • Conduct regular checks to ensure proper storage and handling of food items.

• Team Development:

  • Provide training and guidance to junior kitchen staff, promoting skill development and adherence to kitchen procedures.
  • Assist in scheduling and managing shifts to ensure adequate kitchen coverage and efficient operation.

• Operational Efficiency:

  • Contribute to the development and implementation of kitchen procedures and best practices to enhance efficiency and consistency.
  • Assist in ordering and managing kitchen supplies, maintaining inventory levels, and controlling food costs.

• Guest Experience:

  • Collaborate with the culinary team to create and execute special menu items, seasonal dishes, and unique culinary experiences.
  • Address any guest feedback related to food quality or presentation, ensuring prompt and satisfactory resolution.

Qualifications:

• Education and Experience:

  • Culinary degree or equivalent qualification in culinary arts required.
  • Minimum of 3 years of experience in a professional kitchen, with at least 1 year in a supervisory or lead cook role.
  • Experience in high-end restaurants or luxury hotels is preferred.

• Skills and Competencies:

  • Strong culinary skills, with a solid understanding of various cooking techniques, cuisines, and presentation styles.
  • Leadership abilities with a collaborative approach to working with kitchen staff.
  • Excellent organizational and multitasking skills, with attention to detail and a commitment to maintaining high standards.

• Personal Attributes:

  • Passionate about culinary arts and dedicated to creating exceptional dining experiences.
  • Ability to work efficiently in a fast-paced environment while maintaining a positive and professional attitude.
  • Flexibility to work varied shifts, including evenings, weekends, and holidays.