Junior Sous Chef

Job Description

You'll be assisting the Head Chef as the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Sous Chef, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities

• Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
• Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
• Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials
• Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support: Assist with inventory management, ordering, and scheduling
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
  
  

Qualifications

• High school diploma; culinary/hospitality education preferred
• Minimum 5 years cooking experience in Chinese, Banquet, Main, or Pastry kitchens at high-standard restaurants or 5-star hotels
• At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand
• Strong time management, prioritization, and problem-solving skills under pressure
• Familiar with HACCP standards / HALAL is an added advantage
• Experience in international chain hotels preferred