Junior Sous Chef

The Junior Sous Chef will assist in the oversight of the day to day kitchen operations, supporting the Sous Chef / Chef de Cuisine in ensuring that all food preparation, production, presentation and service meet the high standards of the Raffles & Fairmont brands. The role demands strong culinary technique, leadership potential, excellent organization and a proactive approach to guest centric service, food safety, cost control and team development. Key Responsibilities Kitchen & Production • Support the Sous Chef / Chef de Cuisine in managing the kitchen operations: food preparation, cooking, plating and service • Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards • Participate in mise en place, line management, assembly stations and service execution during high volume periods. • Monitor and manage ingredient quality, storage, stock rotation, and minimize waste. Quality, Food Safety & Compliance • Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations. • Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards. • Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts. Team Leadership & Development • Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts. • Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage. • Assist with recruiting, evaluating performance, and providing feedback to culinary team members. Operational Efficiency & Cost Control • Help manage inventory levels, placing orders as required, monitoring usage and ensuring value for money. • Assist in controlling food cost, portion control, wastage minimization and aligning kitchen operations with budgetary goals. • Contribute to the development and implementation of standard operating procedures (SOPs) and best practices for kitchen efficiency. Creativity & Guest Experience • Collaborate with the culinary leadership team to develop and implement special menus, seasonal dishes, promotions, and themed events. • Interact with guests when needed to gather feedback, resolve concerns and enhance their dining experience. • Uphold the brand s standards in luxury service, presentation and hospitality experience. Culinary diploma or equivalent qualification in culinary arts, hotel & restaurant management or related field. Minimum 3 years experience in a professional kitchen environment including at least 1 year in a supervisory or lead position. Experience in luxury hotels, high end restaurants or similar premium hospitality settings preferred. Strong culinary foundation: proficiency in a variety of cooking techniques, cuisines, plating/presentation styles and kitchen management. Leadership qualities: ability to motivate, train and direct a team; strong communication and interpersonal skills. Excellent organizational, multitasking and time management skills; ability to work under pressure in a fast paced environment. Flexible to work varied shifts, including evenings, weekends and holidays. Knowledge of food safety, hygiene standards, health regulations and kitchen operations software/inventory systems is a plus. A positive, proactive attitude with a passion for culinary excellence, creativity and guest satisfaction.