We are seeking a Junior Sous Chef who thinks ahead, leads with confidence and brings creativity to every service. In this role, you will help drive both the food and the team, balancing innovation with consistency and a hands-on leadership approach. You will work closely with the Head Chef to shape dishes, refine ideas and keep the kitchen operating as one cohesive unit.
Your role will cover a variety of key responsibilities, such as:
- Hands on management of the restaurant and room service operations on a day-to-day basis.
- Assisting the Head Chef with menu creation and delivery.
- Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
- Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
- Mentor and develop a talented team of Apprentice Chefs, Cooks, Commis and Demi Chefs.
- Working across a variety of service periods, including breakfast, lunch & dinner.