The Junior Sous Chef oversees assigned galley operations, ensuring food quality, hygiene, and cost efficiency while supporting the Executive Chef and Sous Chef. Responsibilities include supervising food preparation, maintaining food safety and sanitation standards (USPH/HACCP), and ensuring adherence to recipes, portion sizes, and presentation. The role involves managing ordering, inventory, and stock rotation. The Junior Sous Chef leads and trains a multicultural team, monitors work and rest hours, and participates in staff evaluations and scheduling. They are hands-on during service, conduct tastings, manage allergens and special diets, enforce cleanliness, and ensure compliance with public health, HESS, and IPM regulations.
Qualifications
- Degree or diploma in culinary arts from a recognized institution.
- Several years of experience in professional kitchens, including time as Chef de Partie or equivalent.
- Cruise ship culinary experience is highly desirable.
- Proficient in HACCP and USPH food safety standards.
- Background in high-volume kitchens such as hotels, resorts, or convention centers.
- Experience in upscale or fine-dining establishments (4- or 5-star).
- Proven ability to supervise, train, and manage kitchen staff effectively.
- Skilled in menu planning, food ordering, and inventory control.
- Strong communication, teamwork, and interpersonal abilities.
- Fluent in spoken and written English.
- Able to perform well under pressure in fast-paced environments.
