Junior Sous Chef

RAFFLES; London; On-site; GBP 30,000 - 45,000; Full time

Job summary

A leading company in the hospitality sector seeks a Kitchen Supervisor to oversee daily kitchen operations. This role involves ensuring high service standards, managing staff and stock, and contributing to menu development. The ideal candidate will thrive under pressure, possess strong leadership skills, and have a commitment to excellence in food safety and hygiene.

Qualifications

• Availability to work on a rota basis.
• Proven ability to deliver high service levels under pressure.
• Strong professional appearance.

Responsibilities

• Oversee day-to-day running and supervision of the kitchen.
• Maintain and operate the kitchen in the absence of sous and head chefs.
• Control stock levels in line with company requirements.
• Mentor junior staff and monitor training and progress.
• Ensure hygiene controls are upheld.

Skills

Excellent communication

Customer service skills

Time management

Multitasking

Ability to deliver high service levels

Job description

Responsible for the day-to-day running and supervision of the kitchen, with the flexibility to work across multiple Raffles kitchens if necessary. Overseeing and maintaining standards of food preparation and service. Ensuring strict hygiene controls are upheld in all kitchen areas under supervision. Managing the ordering, receipt, and proper storage of food, equipment, and supplies.

Responsibilities

Operation

• Engage the kitchen team with our values and culture.
• Maintain and operate the kitchen in the absence of sous and head chefs.
• Control stock levels in line with company requirements.
• Participate in dish production and development, maintaining standards through menu engineering to maximize sales.
• Assist in menu and dish development according to SOPs, ensuring timely completion.
• Compile recipes for new dishes, participate in cost control, and implement seasonal menus.
• Maintain discipline, set an example, mentor junior staff, and monitor training and progress.
• Contribute to projects aimed at kitchen advancement.
• Ensure proper storage and labelling of food, equipment, and dry goods.
• Manage stock rotation and order supplies from suppliers.
• Check and order equipment through appropriate channels.
• Report maintenance needs of equipment via proper channels.
• Handle additional responsibilities in the absence of line managers or senior staff.
• Perform other duties as assigned, including working in different departments or restaurants.

Leadership

• Provide leadership and guidance, maintaining composure under pressure.
• Encourage creativity and innovation among employees, recognizing contributions to success.

Health and Safety

• Report and rectify hazards promptly.
• Be familiar with departmental fire, emergency, and bomb procedures.
• Ensure safety of persons and property by adhering to laws and ordinances and pre-planning defenses against hazards.
• Promote awareness of health and safety in all activities.

Qualifications, Skills & Experience

Essential

• Availability to work on a rota basis.
• Proven ability to deliver high service levels under pressure.
• Excellent communication and customer service skills.
• Strong time management, multitasking abilities, and professional appearance.
• Willingness to contribute to a 24-hour operational schedule.

Desirable

• Experience as a senior Chef de Partie or kitchen manager.
• Experience in a luxury hotel environment with standards like LQA or Forbes 5*.