Junior Sous Chef - Jumeirah Capri Palace

Jobbit; Anacapri; In loco; EUR 25.000 - 35.000; Tempo pieno

Descrizione del lavoro

A prestigious hotel in Capri is looking for a Junior Sous Chef to join their Il Riccio Restaurant team for the Summer 2026 season. In this entry-level management role, you will support the Head Chef with daily culinary operations, ensure food hygiene and safe handling standards are met, and maintain kitchen equipment. The position requires developing relationships with colleagues and adhering to culinary standards to deliver exceptional dining experiences. Join a leading player in the hospitality sector and make your mark in a renowned kitchen.

Mansioni

• Attend meetings and briefings as instructed by the Head Chef.
• Inform and keep the Head Chef up-to-date on challenges.
• Respond positively to changes dictated by the industry.
• Develop solid working relationships with colleagues in other departments.
• Adhere to food hygiene and safe handling practices.
• Understand and adhere to culinary standards of recipes and plating.
• Liaise with the Stewarding Manager for kitchen cleanliness.
• Maintain operating and kitchen equipment to a good standard.
• Take responsibility for the quality of incoming produce.
• Assist the Head Chef with the production schedule.
• Order quality ingredients accurately.
• Prepare quality ingredients according to recipes and guides.

Descrizione del lavoro

Junior Sous Chef - Jumeirah Capri Palace

Join the Il Riccio Restaurant team at Jumeirah Capri Palace for the Summer 2026 season.

Responsibilities

• Attends meetings and briefings as instructed by the Head Chef and clearly disseminates relevant information to related teams, in a timely manner
• Informs and keeps the Head Chef up-to-date on challenges and irregularities and recommends courses of action
• Responds to change positively, in the departmental function as dictated by the industry, company or hotel
• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
• Has a complete understanding and adheres to the company's policy relating to food hygiene and safe food handling practices
• Has a complete understanding of, and adheres to the culinary standards relating to recipes, preparation methods and plating standards
• Liaises with the Stewarding Manager to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage
• Takes responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
• Assists the Head Chef, communicates and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
• Ensures all quality ingredients are accurately ordered
• Ensures all quality ingredients are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the culinary team achieve its financial goals-targets, food cost

Job Details

• Seniority level: Entry level
• Employment type: Full‑time
• Job function: Management and Manufacturing
• Industries: Hospitality
• Sector: Hotel/Turismo
• Role: Ristorazione/Hotellerie