Job Description As our next Junior Sous Chef, you will: Assist in overseeing all aspects of the kitchen operation, ensuring quality, consistency and efficiency Support in managing, motivating and developing the kitchen team To ensure mis en place is carried out throughout the kitchen to meet forecasted demand Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. Updates menu recipe costing and menu planning as required, as well as for F&B promotions Minimise food waste and contribute to sustainable kitchen practices Lead by example during service, maintaining high standards and a positive team culture Prepare and present high-quality dishes in line with hotel and brand standards Organise workflow to meet service demands, including à la carte, group bookings and events Support stock control, ordering, and cost management to meet departmental targets Assist with rotas, deliveries and invoice processes where required Ensure full compliance with hygiene, HACCP, health & safety and environmental standards Take responsibility for the kitchen in the absence of the Head Chef Qualifications A minimum of 3 years of professional culinary experience, including supervisory experience Extensive knowledge and mastery of various culinary techniques and cuisines. A degree or diploma in Culinary Arts from a recognised institution. Strong leadership and team management skills, with the ability to motivate and mentor a diverse team. Excellent organizational and time management abilities. A passion for culinary innovation and a commitment to delivering excellence.