Sous Chef Junior

Job Description

Client Overview:

Our client is a charming guesthouse in Bhersaf that beautifully combines traditional Lebanese hospitality with the tranquility of a countryside retreat. With a select number of elegantly appointed rooms, the property offers guests a warm, intimate, and family-oriented experience, set amidst natural beauty and cultural authenticity.

Job Overview:

We are looking for a talented and driven Junior Sous Chef to join our culinary team. In this key supporting role, you will assist the Sous Chef and Head Chef in managing daily kitchen operations, supervising kitchen staff, and ensuring the highest standards of food quality, hygiene, and presentation.

This is an ideal position for a strong Chef de Partie ready to step up, or a current Junior Sous Chef looking to develop leadership skills and grow within a dynamic kitchen environment.

Key Responsibilities:

• Assist the Sous Chef and Head Chef in planning, preparing, and supervising daily kitchen operations
• Take charge of specific sections during service and ensure smooth coordination with the brigade
• Oversee the preparation and presentation of dishes according to established standards
• Ensure mise en place is ready for service and that all kitchen stations are well organized
• Support in supervising and training junior chefs and commis
• Monitor food storage, stock levels, and inventory rotation to avoid waste
• Enforce strict hygiene and health & safety protocols (HACCP)
• Contribute to menu development and suggest new recipes or improvements
• Help maintain kitchen cleanliness, equipment maintenance, and operational efficiency
• Step in for the Sous Chef in their absence when needed

Qualifications:

• Minimum 3 years of culinary experience, including experience as a Chef de Partie
• Culinary degree or equivalent professional training
• Strong understanding of kitchen operations, recipes, and food safety standards
• Leadership ability with excellent communication and team coordination skills
• Creative mindset and passion for delivering high-quality dishes
• Well-organized and able to work under pressure
• Familiarity with food cost control and portioning
• Flexible schedule (available for nights, weekends, and holidays)