Offerta di Lavoro per il ruolo di junior sous chef vicino Anacapri, Napoli, Junior, Giugno 2026

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Junior Sous Chef
Junior / Apprendista

Jumeirah Capri Palace's logo

Jumeirah Capri Palace

Anacapri, Napoli, Campania, Italia

Di persona

Contratto temporaneo

Hotels, Restaurants, Bars

Descrizione della Posizione Lavorativa

An opportunity has arisen for a Junior Sous Chef to join the Jumeirah Capri Palace for the Summer 2026 season. The role includes the following main duties and responsibilities:

  • Attend meetings and briefings as directed by the Head Chef and promptly share relevant information with the kitchen team.
  • Keep the Head Chef informed about operational challenges or irregularities and propose appropriate courses of action.
  • Adapt positively to change required by the industry, company or hotel in the departmental function.
  • Develop solid working relationships by interacting with colleagues from other departments within assigned areas of responsibility.
  • Comply fully with company policies on food hygiene and safe food handling practices.
  • Adhere to culinary standards regarding recipes, preparation methods and plating presentation.
  • Coordinate with the Stewarding Manager to ensure high cleanliness standards across kitchen areas, including machinery, small equipment, floors and refrigerators.
  • Ensure kitchen equipment is well maintained to minimise breakage and support smooth operations.
  • Take responsibility for the quality of incoming produce, verifying that deliveries match order sheets, receiving records and purchasing specifications.
  • Assist the Head Chef by communicating and delegating the daily production schedule, collating quantities from forecasts and preparing the team with clear instructions and follow-up.
  • Ensure accurate ordering of quality ingredients and that all items are prepared professionally according to recipes, plating guides and buffet setups.
  • Focus on maximising production efficiency and minimising waste to help the culinary team meet financial targets and control food costs.

Requisiti

Previous experience in a professional kitchen environment; strong knowledge of food hygiene and culinary standards; ability to follow recipes, plating guides and to manage daily production tasks.

Competenze richieste

  • Competenze professionali
  • Food hygiene & safe handling Recipe and plating standards Inventory and receiving Kitchen equipment maintenance Production planning
  • Competenze trasversali
  • Teamwork Communication Adaptability Responsibility