Junior Sous Chef

About the role

We are looking for a motivated Junior Sous Chef to support the kitchen team at our hotel/restaurant in Safaga, Egypt. The role involves assisting the Sous Chef in daily operations, menu development, and maintaining high food quality standards. This is an excellent opportunity for an early‑career culinary professional to grow in a dynamic hospitality environment.

Key responsibilities

• Assist in directing and coordinating chefs and kitchen attendants to ensure efficient food service.
• Support menu planning, costing, and the creation of new dishes.
• Inspect storerooms, refrigerators and freezers daily to prevent waste.
• Help control costs through portion control, minimizing spoilage and using food surpluses.
• Check quality and quantity of incoming food supplies.
• Maintain sanitation, hygiene and health‑safety standards throughout the kitchen.
• Ensure all equipment, utensils and furniture are clean and functional.
• Participate in staff training, roster management and attendance recording.
• Report accidents and safety hazards to the Executive Chef.

Required profile

• Recent culinary qualification or equivalent experience.
• Strong interest in hospitality and willingness to learn.
• Ability to work under pressure in a fast‑paced kitchen.
• Good communication skills and team spirit.

Required skills

• Menu planning and costing.
• Food safety and hygiene practices.
• Cost control and portion management.