Junior Sous Chef - Global Growth, Free Nights & Training

Hyatt Centric; Milano; On-site; EUR 26,000 - 28,000; Full time

Benefits offered by this job

12 complimentary nights per year at Hy

Discounts at Hyatt F&B outlets

International career growth

Continuous learning and development

Dynamic and multicultural work环境

Job summary

Hyatt Centric Milan Centrale is seeking a motivated Junior Sous Chef to join our culinary team in Milan. You will collaborate with the Head Chef and Sous Chef to uphold Hyatt standards, lead the kitchen during service, and contribute to menu development with a focus on guest satisfaction.

You will supervise a kitchen team, ensure high-quality plating, and maintain strict HACCP compliance in a fast-paced environment.

Qualifications

• At least 2 years of experience as Chef de Partie or Junior Sous Chef.

Responsibilities

• Collaborate with Head Chef and Sous Chef to ensure consistency, quality and excellence in all food preparations.
• Supervise, support, and motivate the kitchen team during service.
• Contribute to menu development and seasonal updates, bringing creativity and guest-focused ideas.
• Ensure high standards of food presentation, quality and consistency across outlets.
• Monitor HACCP procedures and food safety regulations.
• Maintain cleanliness, organization and efficiency in all kitchen areas.
• Manage stock levels, orders and supplies with Head Chef.
• Support training and development initiatives for junior kitchen team members.
• Assist in achieving department goals while upholding Hyatt standards.
• Foster a collaborative and positive working environment.

Skills

Leadership

Organizational skills

Communication skills

Work under pressure

Flexibility

Italian language

Culinary excellence

Tools

HACCP knowledge

Job description

Hyatt Centric Milan Centrale is seeking a motivated Junior Sous Chef to join our culinary team in Milan. You will collaborate with the Head Chef and Sous Chef to uphold Hyatt standards, lead the kitchen during service, and contribute to menu development with a focus on guest satisfaction.

You will supervise a kitchen team, ensure high-quality plating, and maintain strict HACCP compliance in a fast-paced environment.