Junior Sous Chef

To assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring food quality, consistency, hygiene, and food safety standards while maintaining operational efficiency and providing excellent culinary products in accordance with hotel standards.

A. Kitchen Operations

1. Assist the Sous Chef in supervising and coordinating daily kitchen operations.

2. Ensure all food preparation and cooking activities are carried out according to established recipes and hotel standards.

3. Monitor food presentation, taste, portioning, and consistency.

4. Ensure smooth kitchen operations during breakfast, lunch, dinner, and banquet functions.

5. Coordinate with other kitchen sections to ensure timely food preparation and service.

6. Assist in menu planning, recipe development, and food presentation improvements.

B. Team Supervision &