Junior Sous Chef

• Assist in managing all aspects of kitchen operations for the grilled restaurant, ensuring smooth and efficient service.
• Supervise and support the kitchen brigade during preparation, service, and closing.
• Uphold culinary excellence and consistency in grilling methods (charcoal, open flame, rotisserie, etc.).
• Contribute to menu development, food costing, and seasonal specials aligned with the restaurant's concept.
• Ensure compliance with HACCP and food safety standards at all times.
• Control kitchen stock, minimize waste, and ensure proper storage of all food items.
• Train and mentor junior team members, fostering a positive and engaged kitchen culture.
• Collaborate with the Cluster Sous Chef on ordering, inventory, and supplier quality.
• Uphold Novotel and Embers brand standards and actively contribute to guest satisfaction and loyalty.
• Ensure mise en place is prepared timely and accurately for each service.
• Conduct regular taste checks and quality control to maintain signature flavours and standards.
• Assist in creating and testing new grilled dishes or seasonal items in line with market trends.
• Ensure kitchen equipment is maintained in good working condition and report any maintenance needs.
• Support the implementation of sustainability practices by reducing food waste and optimizing resource usage.
• Liaise with the front of house team to ensure seamless communication, timely service, and guest satisfaction.
• Step in to lead kitchen operations during the absence of the Cluster Sous Chef.
• Monitor team attendance, grooming, and discipline in coordination with Talent and Culture and the culinary leadership.
• Participate in departmental meetings and contribute ideas to enhance culinary performance and guest experience.
• Assist in coordinating with suppliers to ensure availability of premium-quality ingredients, especially meats and grilling essentials.
• Ensure allergen and dietary requests are strictly followed and documented.
• Participate in hotel events, themed nights, and promotional culinary activities as required

• Diploma or degree in Culinary Arts or equivalent professional training.
• Minimum 3 years of culinary experience with at least 1 year in a supervisory or senior cook role in a specialty or high-volume restaurant.
• Expertise in grilling techniques and meat preparation (steak, BBQ, smoked meats, etc.) is essential.
• Strong knowledge of kitchen hygiene standards and HACCP.
• Good command of English (verbal and written); other languages are a plus.
• Ability to lead and motivate a small team, work under pressure, and maintain attention to detail.
• Creativity, innovation, and passion for food and guest experience.
• High energy and enthusiasm for culinary arts.
• Hands-on, proactive, and solution-oriented.
• Flexible with work hours, including weekends and holidays.
• Team player with excellent interpersonal and communication skills.
• Committed to continuous learning and development.

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