مساعد رئيس الطهاة

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description

The Junior Sous Chef will assist in the oversight of the day‑to‑day kitchen operations, supporting the Sous Chef / Chef de Cuisine in ensuring that all food preparation, production, presentation and service meet the high standards of the Raffles & Fairmont brands. The role demands strong culinary technique, leadership potential, excellent organization and a proactive approach to guest‑centric service, food safety, cost control and team development.

Key Responsibilities

Kitchen & Production

• Support the Sous Chef / Chef de Cuisine in managing the kitchen operations: food preparation, cooking, plating and service
• Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards
• Participate in mise en place, line management, assembly stations and service execution during high volume periods.
• Monitor and manage ingredient quality, storage, stock rotation, and minimize waste.

Quality, Food Safety & Compliance

• Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations.
• Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards.
• Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts.

Team Leadership & Development

• Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts.
• Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.
• Assist with recruiting, evaluating performance, and providing feedback to culinary team members.

Operational Efficiency & Cost Control

• Help manage inventory levels, placing orders as required, monitoring usage and ensuring value for money.
• Assist in controlling food cost, portion control, wastage minimization and aligning kitchen operations with budgetary goals.
• Contribute to the development and implementation of standard operating procedures (SOPs) and best practices for kitchen efficiency.

Creativity & Guest Experience

• Collaborate with the culinary leadership team to develop and implement special menus, seasonal dishes, promotions, and themed events.
• Interact with guests when needed to gather feedback, resolve concerns and enhance their dining experience.
• Uphold the brand’s standards in luxury service, presentation and hospitality experience.

Qualifications

• Culinary diploma or equivalent qualification in culinary arts, hotel & restaurant management or related field.
• Minimum 3 years’ experience in a professional kitchen environment including at least 1 year in a supervisory or lead position.
• Experience in luxury hotels, high‑end restaurants or similar premium hospitality settings preferred.
• Strong culinary foundation: proficiency in a variety of cooking techniques, cuisines, plating/presentation styles and kitchen management.
• Leadership qualities: ability to motivate, train and direct a team; strong communication and interpersonal skills.
• Excellent organizational, multitasking and time‑management skills; ability to work under pressure in a fast‑paced environment.
• Flexible to work varied shifts, including evenings, weekends and holidays.
• Knowledge of food safety, hygiene standards, health regulations and kitchen operations software/inventory systems is a plus.
• A positive, proactive attitude with a passion for culinary excellence, creativity and guest satisfaction.