Job Description

The Junior Sous Chef is responsible for assisting the Head Chef in daily kitchen operations, preparing meals, and ensuring an excellent culinary experience for guests staying at the villa. The role requires creativity, attention to detail, and a passion for delivering personalized, high-quality dishes.

Key Responsibilities:

• Food Preparation & Service:
• Assist the Head Chef in creating menus that are tailored to guest preferences and dietary needs.
• Prepare, cook, and present dishes with high standards of taste, presentation, and consistency.
• Manage the mise en place for various meals, including breakfast, lunch, dinner, and snacks.
• Kitchen Operations:
• Supervise the kitchen staff to ensure smooth operations during meal services.
• Maintain a clean, organized, and sanitary kitchen environment in compliance with hygiene standards.
• Monitor inventory levels, order supplies, and manage stock to ensure the availability of fresh ingredients.
• Ensure that all kitchen equipment is properly maintained and report any maintenance needs.
• Guest Relations:
• Interact with guests to understand and accommodate their culinary preferences and special requests.
• Ensure a warm and friendly atmosphere to enhance guest satisfaction and experience.
• Quality & Consistency:
• Assist in the development of new recipes and continuously improve existing dishes.
• Ensure consistency in taste, presentation, and portion sizes across all meals.
• Cost Control:
• Assist in managing food costs and minimizing waste.
• Monitor inventory to ensure that resources are efficiently utilized and maintained within budget.
• Health & Safety:
• Ensure compliance with food hygiene, safety, and sanitation standards.
• Train junior kitchen staff in food safety and best practices to maintain a safe working environment.

Skills and Qualifications:

• Experience: 2-3 years of experience in a similar role, preferably in luxury villas, boutique hotels, or fine dining restaurants.
• Culinary Skills: Proficiency in a range of cooking techniques and cuisines, with a focus on Mediterranean, international, and/or local cuisine.
• Attention to Detail: Strong attention to presentation and quality standards.
• Communication Skills: Excellent interpersonal skills with a guest-focused approach.
• Adaptability: Ability to work in a fast-paced environment and adapt to changing guest needs.
• Team Player: Strong leadership skills and the ability to work well within a team.

Working Conditions:

• Flexibility in working hours, including weekends and holidays, depending on guest needs.
• The role may require occasional tasks outside the kitchen, such as assisting in guest interaction during events or villa functions.
• Qualifications: diploma or degree in hotel management
• experience from reputed hotels

Job Type: Full-time

Pay: ?30,000.00 - ?35,000.00 per month

Benefits:

• Food provided

Schedule:

• Day shift

Experience:

• total work: 1 year (Preferred)

Work Location: In person