Junior Sous Chef (Local Cuisine)

Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

• Prepare and supervise the cooking of authentic local dishes in line with hotel standards.
• Assist in menu planning and development focused on showcasing regional ingredients and heritage recipes.
• Lead and guide kitchen staff in the preparation, presentation, and service of local cuisine.
• Ensure proper portioning, plating, and taste consistency of local dishes.
• Monitor inventory levels of local ingredients and coordinate with procurement to maintain stock.
• Uphold food safety standards, cleanliness, and kitchen hygiene (in line with HACCP or relevant regulations).
• Train junior kitchen staff on local cooking techniques, ingredients, and presentation.
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