JUNIOR SOUS CHEF

Key Duties & Responsibilities 

• Assist the Executive Chef and Sous Chef in delivering exceptional culinary experiences in accordance with The Oberoi Standards, ensuring consistency, quality, attention to detail and guest satisfaction at all times. 

• Supervise and coordinate food preparation and production activities across designated kitchen sections. 

• Ensure that all food is prepared, cooked and presented according to established recipes and quality standards. 

• Support the training, coaching and development of Chef de Parties, Commis Chefs and other kitchen associates. 

• Monitor food quality, portion control and presentation standards at all times. 

• Assist in planning daily production requirements and organizing kitchen operations efficiently. 

• Ensure compliance with food safety, hygiene, sanitation and HACCP standards. 

• Conduct regular quality checks on raw materials, ingredients and finished products. 

• Assist in controlling food costs by minimizing wastage and ensuring proper utilization of resources. 

• Ensure proper handling, storage, labeling and rotation of all food products. 

• Monitor stock levels and coordinate requisitions for food and kitchen supplies. 

• Ensure kitchen equipment is properly used, maintained and kept in good working conditions. 

• Report any equipment faults, maintenance issues or safety concerns promptly. 

• Maintain cleanliness, hygiene and presentation standards in all kitchen areas at all times. 

• Assist in menu implementation, special events, promotions and themed culinary activities. 

• Ensure effective communication and collaboration within the kitchen and with other departments. 

• Respond promptly and professionally to guest requests, special dietary requirements and feedback. 

• Adhere to hotel policies, procedures and professional standards at all times. 

• Participate in departmental meetings, training sessions and culinary development initiatives. 

• Take charge of kitchen operations in the absence of the Sous Chef when required. 

• Work closely with colleagues and other departments to ensure a seamless guest experience. 

Profile 

• Passionate and customer-focused individual with a strong interest in culinary arts, gastronomy and hospitality. 

• Minimum of 7- 12 years' experience in a professional kitchen environment, preferably in a luxury hotel, resort or fine dining establishment. 

• At least 3-5 years' experience in a supervisory role such as Chef de Partie or Senior Chef de Partie. 

• Certificate or Diploma in Food Production, Culinary Arts or related field. 

• Strong knowledge of food preparation techniques, kitchen operations, food presentation and culinary trends. 

• Thorough knowledge of HACCP, food safety, hygiene and sanitation standards. 

• Strong leadership ability with experience in guiding, developing and motivating the Kitchen team. 

• Strong planning, organizational and time management skills. 

• Ability to work effectively under pressure in a fast-paced environment. 

• Highly organized, professional and attentive to detail. 

• Self-motivated team player with a positive attitude and hands-on approach. 

• Well-presented and capable of maintaining the highest grooming standards. 

• Flexible and adaptable to operational requirements, including weekends and public holidays. 

• Good command of English and French; additional languages will be an advantage.