Junior Sous Chef (Cold Kitchen)

Job Description

  • With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
  • Support the development of Restaurant cuisine concepts and standards.  Be familiar with local market & suppliers.  Recommend menu changes according to seasonal product availability.
  • Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the Anantara presentation guidelines.
  • Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
  • Maintain outlet safety at all times.
  • Take responsibility for asset management of all outlet property and facilities.
  • Participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
  • Promote positive inter-departmental relations through candid communication and cooperation.


  • Extensive experience working in a professional kitchen.
  • Proficient in various cooking techniques and cuisines.
  • Strong leadership and management skills.
  • Ability to oversee kitchen operations and assist the Sous Chef.
  • Knowledge of food safety regulations and kitchen hygiene practices.
  • Capacity to create menus, train kitchen staff, and manage inventory.
  • Adaptability and problem-solving skills in a fast-paced environment