Junior Sous Chef
Junior / Apprendista
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
Food hygiene & safe handling
Recipe and plating standards
Inventory and receiving
Kitchen equipment maintenance
Production planning
Teamwork
Communication
Adaptability
Responsibility