Junior Sous Chef (Italian)

Manage and oversee the Italian kitchen section, ensuring the preparation and presentation of authentic Italian dishes to the highest quality standards. Prepare, cook, and present authentic Italian dishes in line with hotel standards and recipes. Supervise, guide, and support junior chefs and kitchen team members during food preparation and service. Support the Executive Chef in supervising and motivating the culinary team. Collaborate with the senior chefs in menu development, seasonal promotions, and special events. Ensure consistency in food quality, taste, presentation, and portion control. Monitor food preparation and service to maintain high guest satisfaction standards. Coordinate with other kitchen sections to ensure efficient operations during service periods. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Assist in inventory control, stock rotation, and minimizing food wastage. Ensure all kitchen equipment is used and maintained appropriately.

Previous experience in similar position specializing in Italian cuisine within a hotel, resort, high-volume restaurant, or upscale dining environment. Strong knowledge of authentic Italian cooking techniques, ingredients, sauces, fresh pasta, pizzas, and regional specialties. Ability to work efficiently in a fast-paced kitchen environment. Strong leadership, communication and team management skills. Sound knowledge of food safety and hygiene regulations. Excellent organizational and time-management skills. Passion for culinary excellence and guest satisfaction. Previous experience in international hotel brands is preferred.

Manage and oversee the Italian kitchen section, ensuring the preparation and presentation of authentic Italian dishes to the highest quality standards. Prepare, cook, and present authentic Italian dishes in line with hotel standards and recipes. Supervise, guide, and support junior chefs and kitchen team members during food preparation and service. Support the Executive Chef in supervising and motivating the culinary team. Collaborate with the senior chefs in menu development, seasonal promotions, and special events. Ensure consistency in food quality, taste, presentation, and portion control. Monitor food preparation and service to maintain high guest satisfaction standards. Coordinate with other kitchen sections to ensure efficient operations during service periods. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Assist in inventory control, stock rotation, and minimizing food wastage. Ensure all kitchen equipment is used and maintained appropriately.