W are currently seeking an experienced Junior Sous Chef to join our culinary team as part of our continued service development and operational excellence.

The role will support the Executive Sous Chef in managing daily kitchen operations, maintaining high food-quality standards, coordinating kitchen activities, and ensuring efficient food production and service delivery.

Job Responsibilities:

• Supervise daily food preparation, cooking, portioning, and presentation in accordance with approved recipes and quality standards.
• Coordinate kitchen sections, food production schedules, and service requirements to ensure timely and consistent food delivery.
• Guide, train, and supervise kitchen staff to maintain productivity, discipline, and professional standards.
• Monitor food costs, portion control, stock usage, and food wastage to support cost-control targets.
• Ensure compliance with HACCP, food safety, hygiene, allergen-control, and occupational-safety standards.

Qualifications:

• Diploma or professional certification in Culinary Arts, Food Production, or a related field.
• 4–6 years of relevant culinary experience, including supervisory responsibility in hotel industry.
• Strong knowledge of food preparation, kitchen operations, menu execution, and quality control.
• Working knowledge of food costing, portion control, inventory management, and waste reduction.
• HACCP or a recognized food-safety certification is preferred.
• Willing to relocate in Sealine camp

If you have relevant experience and are interested in exploring this opportunity:

1. Please complete and submit the form (Application Form).
2. Submit your latest CV through Easy Apply