Junior Sous Chef

About the role

The Junior Sous Chef supports the Sous Chef in managing daily kitchen operations at a hospitality venue in Safaga, Egypt. This role involves assisting with menu planning, cost control, and ensuring high food quality while maintaining a safe and efficient work environment.

Key responsibilities

• Assist in directing and coordinating chefs and kitchen attendants to ensure smooth food service.
• Inspect storerooms, refrigerators and freezers daily to prevent waste.
• Support cost‑control efforts by minimizing spoilage, using food surpluses and practicing portion control.
• Check quality and quantity of incoming food supplies.
• Maintain sanitation and hygiene standards to prevent contamination.
• Ensure all food is prepared and presented according to Executive Chef standards and pictorial guides.
• Keep kitchen equipment, furniture and utensils clean and in working order.
• Participate in staff training, motivate team members and enforce grooming standards.
• Manage food requisitions, orders, inter‑kitchen transfers and duty rosters.
• Monitor kitchen operating costs and take corrective actions when needed.

Required profile

• Previous experience in a kitchen environment, preferably in a supervisory capacity.
• Ability to lead and motivate kitchen staff while maintaining discipline.
• Strong awareness of health, safety and occupational hygiene regulations.
• Good organizational skills and attention to detail.

Required skills

• Menu planning
• Cost control
• Food safety compliance
• Portion control
• Inventory inspection