Junior Sous Chef

Junior Sous Chef

Job Summary

We are seeking an experienced Junior Sous Chef to support the Sous Chef and Executive Chef in managing daily kitchen operations and delivering consistently high standards of food quality, presentation, hygiene, and service. The Junior Sous Chef will play a key role in food preparation, cooking, menu development, kitchen supervision, staff coordination, inventory management, and food cost control.

The ideal candidate will have strong culinary expertise, leadership skills, attention to detail, and the ability to maintain high standards in a fast-paced professional kitchen while ensuring compliance with food safety, hygiene, sanitation, and company standards.

Key Responsibilities

• Assist the Executive Chef and Sous Chef in overseeing daily kitchen operations and ensuring smooth and efficient food production.
• Lead and participate in the preparation and cooking of food according to approved recipes, menus, quality standards, and presentation specifications.
• Monitor food quality, taste, texture, temperature, portion size, and presentation before service.
• Ensure all dishes are prepared and served within required service times while maintaining consistency and quality.
• Assist the Executive Chef in menu planning, recipe development, menu costing, and food concept development.
• Support the development of food and beverage menus while ensuring alignment with operational requirements and approved budgets.
• Supervise, guide, and motivate kitchen staff, including chefs, cooks, and kitchen assistants.
• Delegate daily tasks and responsibilities to kitchen team members according to operational requirements and individual capabilities.
• Monitor kitchen workflow and coordinate food preparation activities to ensure efficient service during busy periods.
• Ensure adherence to approved recipes, food preparation methods, cooking techniques, portion standards, and presentation guidelines.
• Maintain high standards of food hygiene, food safety, sanitation, and kitchen cleanliness in accordance with applicable regulations and company policies.
• Ensure all required food safety, hygiene, temperature-control, cleaning, and inspection records are accurately completed and maintained.
• Conduct regular inspections of food preparation areas, cooking equipment, utensils, storage areas, and other kitchen facilities.
• Ensure all kitchen equipment is clean, sanitary, safe, and in good working condition and report maintenance requirements promptly.
• Monitor food storage, receiving, labeling, temperature control, stock rotation, and FIFO (First In, First Out) procedures.
• Lead or support the ordering of food products, ingredients, kitchen supplies, and other required materials.
• Coordinate with suppliers and procurement teams to ensure the availability of quality ingredients at competitive costs.
• Manage kitchen inventory and monitor stock levels, usage, wastage, and replenishment requirements.
• Support food cost control initiatives by monitoring portion sizes, food consumption, waste, and production efficiency.
• Ensure food products are stored correctly and that expired, damaged, or unsuitable products are identified and removed in accordance with company procedures.
• Maintain high standards of food presentation, plating, garnishing, and consistency across all menu items.
• Prepare, maintain, and regularly update culinary operations manuals, recipes, procedures, and kitchen standards.
• Support kitchen inspections and environmental health requirements and prepare relevant reports when required.
• Work closely with the Front of House, Food & Beverage, Purchasing, and other departments to ensure smooth service delivery.
• Assist the Sous Chef and Executive Chef with special events, functions, banquets, and high-volume service operations.
• Promote teamwork, discipline, professional development, and a positive working environment within the kitchen team.

Additional Responsibilities

• Assist the Sous Chef and Executive Chef in staff training, coaching, and performance development.
• Support daily kitchen opening, closing, and operational checklists.
• Assist with menu trials, new dish development, food tastings, and recipe standardization.
• Participate in stock counts, food cost reviews, and kitchen performance assessments.
• Monitor kitchen staffing levels and assist with shift planning and task allocation.
• Assist with investigating customer food-quality concerns and implementing corrective actions.
• Stay updated on culinary trends, new ingredients, cooking techniques, and food presentation standards.
• Support the implementation of HSE, food safety, and hygiene initiatives.
• Participate in safety awareness activities and contribute to incident reporting and resolution in accordance with company and IMS policies.
• Perform other culinary and kitchen-management duties assigned by the Executive Chef or management.

Job Knowledge & Skills

• Strong knowledge of professional cooking techniques, international cuisines, food preparation methods, and culinary operations.
• Excellent understanding of food quality, presentation, plating, portion control, and recipe consistency.
• Strong leadership and team-management skills with the ability to supervise, train, motivate, and develop kitchen staff.
• Good knowledge of food safety, food hygiene, sanitation, HACCP principles, and safe food-handling practices.
• Strong organizational and time-management skills with the ability to prioritize multiple kitchen activities.
• Excellent attention to detail and commitment to maintaining consistent food quality and presentation.
• Knowledge of kitchen inventory management, stock rotation, purchasing, supplier coordination, and food cost control.
• Ability to identify and minimize food waste while maintaining quality and service standards.
• Strong problem-solving and decision-making skills in a fast-paced kitchen environment.
• Ability to remain calm and effective under pressure during high-volume service periods.
• Good communication and interpersonal skills for working effectively with chefs, kitchen staff, suppliers, and other departments.
• Knowledge of culinary operations manuals, standard operating procedures, recipes, and kitchen documentation.
• Understanding of commercial kitchen equipment, maintenance requirements, and safe operating procedures.
• Ability to work flexible schedules, including weekends, holidays, evenings, and extended shifts when required.

Job Experience

• Minimum 5 years of professional culinary or kitchen experience.
• Minimum 3 years of relevant experience in a Junior Sous Chef, Chef de Partie, or similar supervisory culinary role.
• GCC experience is an advantage, preferably with 2 years of experience in the GCC hospitality industry.
• Experience working in hotels, luxury restaurants, resorts, fine-dining establishments, catering operations, or high-volume professional kitchens is preferred.
• Previous experience supervising kitchen teams and managing food production is highly desirable.

Education & Qualifications

• Diploma or certificate in Culinary Arts, Professional Cookery, Hospitality Management, or a related field preferred.
• Professional culinary training from a recognized culinary institute is an advantage.
• Food safety, HACCP, or related certification is preferred.