Junior Sous Chef at Novotel

Job Description

As our next Junior Sous Chef, you will:


Assist in overseeing all aspects of the kitchen operation, ensuring quality, consistency and efficiency
Support in managing, motivating and developing the kitchen team
To ensure mis en place is carried out throughout the kitchen to meet forecasted demand
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
Updates menu recipe costing and menu planning as required, as well as for F&B promotions
Minimise food waste and contribute to sustainable kitchen practices
Lead by example during service, maintaining high standards and a positive team culture
Prepare and present high-quality dishes in line with hotel and brand standards
Organise workflow to meet service demands, including à la carte, group bookings and events
Support stock control, ordering, and cost management to meet departmental targets
Assist with rotas, deliveries and invoice processes where required
Ensure full compliance with hygiene, HACCP, health & safety and environmental standards
Take responsibility for the kitchen in the absence of the Head Chef


Qualifications


A minimum of 3 years of professional culinary experience, including supervisory experience
Extensive knowledge and mastery of various culinary techniques and cuisines.
A degree or diploma in Culinary Arts from a recognised institution.
Strong leadership and team management skills, with the ability to motivate and mentor a diverse team.
Excellent organizational and time management abilities.
A passion for culinary innovation and a commitment to delivering excellence.