Job Summary:

The Junior Sous Chef is responsible for supervising the kitchen's assigned station or section, ensuring consistent, high-quality food production. The role involves supporting the department’s efficient operation in line with Hyatt International's standards, while also meeting guest, employee, and owner expectations. You will assist in overseeing food preparation, ensuring compliance with hygiene and safety standards, and delivering exceptional culinary experiences.

Responsibilities:

• Supervise and coordinate food preparation in the assigned kitchen section.
• Ensure food quality, presentation, and consistency adhere to Hyatt standards.
• Assist in menu planning and development of new recipes and dishes.
• Monitor and maintain kitchen hygiene and food safety standards in compliance with Occupational Health and Safety regulations.
• Manage inventory and ensure efficient use of ingredients to control food costs.
• Train and mentor kitchen staff, ensuring they meet service and performance standards.
• Collaborate with other chefs and departments to ensure smooth kitchen operations.
• Handle guest feedback and special dietary requests in a professional and timely manner.

Requirements:

• Strong leadership and team management skills.
• Comprehensive knowledge of kitchen hygiene practices and safety regulations.
• Ability to work under pressure in a fast-paced environment.
• Basic computer skills, including MS Office and Recipe Maintenance Systems.

Level of Education:

• Bachelor’s Degree or Diploma in Hotel Management, Kitchen Production, or a related field.

Work Hours:

• Full-time, flexible hours including weekends and holidays.

Experience in Months:

• Minimum 12 months as Junior Sous Chef or 36-48 months as Chef de Partie in a large hotel or restaurant, preferably within luxury international brands.