Junior Sous Chef

About the role

The Junior Sous Chef will support the Executive Chef in daily kitchen operations at Hotel Local, ensuring high standards of quality, presentation, and timely service. This role is ideal for a motivated culinary professional looking to develop leadership skills in a dynamic, international cuisine environment.

Key responsibilities

• Supervise and coordinate the kitchen team during service, ensuring smooth workflow.
• Assist with menu planning, recipe development, and food presentation to meet hotel standards.
• Organise daily preparation, mise en place, and kitchen production.
• Monitor food quality, freshness, storage, portion control and food cost.
• Ensure compliance with HACCP, food safety, hygiene and health & safety regulations.
• Train, guide and motivate Commis, Chef de Parties and other kitchen staff.
• Coordinate with the service team for timely food delivery and handle ordering, receiving and checking supplies.

Required profile

• Diploma or degree in Culinary Arts, Hospitality or related field.
• Previous experience as a Sous Chef or Chef de Partie in a hotel or high‑volume restaurant.
• Strong knowledge of international cuisine, cooking techniques and kitchen operations.
• Good understanding of food cost control, HACCP and kitchen safety.
• Leadership, communication and organisational skills with ability to work under pressure.

Required skills

• Food cost control
• Menu planning
• Recipe development
• Food presentation
• Kitchen operations
• Kitchen production
• Kitchen safety
• HACCP
• International cuisine