Junior Sous Chef - Apéritif Restaurant

We are seeking a passionate and highly skilled Junior Sous Chef to join our fine dining kitchen. You will act as the second-in-command, assisting the Executive Chef in managing daily operations, maintaining our exceptional culinary standards, and mentoring our kitchen brigade. The ideal candidate has an artistic flair, extensive knowledge of international or modern gastronomy, and the stamina to thrive in a high-pressure environment.

Key Responsibilities

• Kitchen Operations: Assist the Executive Chef in managing all daily culinary operations, ensuring smooth, timely, and flawless service.
• Quality & Consistency: Supervise food preparation and plating to ensure every dish meets fine dining standards for taste and presentation.
• Menu Development: Collaborate with the Executive Chef to design and refine seasonal menus, daily specials, and tasting menus.
• Staff Leadership & Training: Train, mentor, and schedule junior kitchen staff, line cooks, and prep cooks.
• Inventory & Cost Control: Monitor stock levels, handle ingredient ordering, manage food waste, and assist in budgetary expense control.
• Hygiene & Safety: Ensure strict compliance with HACCP, food safety, and sanitation standards at all times.
• Leadership in Absence: Take full charge of the kitchen and lead the team effectively in the absence of the Executive Chef.

Qualifications & Requirements

• Experience: Minimum of 3–5 years of professional culinary experience, with at least 2 years in a supervisory role within a fine dining restaurant.
• Education: Formal culinary training, diploma in culinary arts, or equivalent degree.
• Skills: In-depth understanding of various cooking methods, ingredients, and modern culinary techniques. Strong leadership, conflict resolution, and problem-solving abilities.
• Certifications: Valid Food Handler’s Certificate, HACCP Certificate, or ServSafe Certification.
• Physical Demands: Ability to stand for long hours, work split shifts, and lift up to 15 kg.