Job Description
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 ma...