Junior Sous Chef (Western Cuisine)

Junior Sous Chef (Western Cuisine)

Salary: €4,600 per month

GENERAL DUTIES

Assist the Head Chef and Sous Chef in preparing and executing high-quality Western cuisine dishes across all service periods.

Supervise and support the kitchen team, including Chef de Partie and Commis, ensuring consistency in taste, presentation, and portion control.

Contribute to menu development by introducing innovative, seasonal, and contemporary Western dishes.

Monitor stock levels, manage inventory, and ensure cost-effective operations while minimizing waste.

Maintain strict hygiene, safety, and food handling standards in line with regulatory requirements.

Train, mentor, and support junior staff, promoting skill development and professional growth.

Cover for the Sous Chef when required to ensure smooth and uninterrupted kitchen operations.

EXPERIENCE

Total kitchen experience: 4–6 years, with at least 2 years specializing in Western cuisine.

Previous experience as a Chef de Partie or similar role in a reputable Western kitchen, fine-dining restaurant, or luxury hotel.

Hands-on expertise in classical and modern Western cooking techniques, plating styles, and menu execution.

Experience supervising small teams and coordinating kitchen production efficiently.

Exposure to menu planning, inventory management, and cost control in high-standard culinary environments.

QUALIFICATIONS

Culinary degree or formal qualification in Western cuisine preferred.

Strong technical skills in cooking, baking, and plating Western dishes.

Excellent leadership, organizational, and communication skills.

Ability to maintain quality and consistency under pressure.

Creativity and attention to detail in menu development and presentation.

Solid knowledge of food safety, hygiene, and health regulations.

Proficiency in English, both spoken and written.