Full-timeOn-site

JUNIOR SOUS CHEF

at The Oberoi

  • Pamplemousses
  • Salary not disclosed
  • Posted Nov 5, 2026
  • Closing 05/12/2026
CategorySkills
  • Junior Sous Chef
  • Hospitality Chef
  • Food Service
  • Kitchen Staff

Job description

Key Duties & Responsibilities 

  • Assist the Executive Chef and Sous Chef in delivering exceptional culinary experiences in accordance with The Oberoi Standards, ensuring consistency, quality, attention to detail and guest satisfaction at all times. 
  • Supervise and coordinate food preparation and production activities across designated kitchen sections. 
  • Ensure that all food is prepared, cooked and presented according to established recipes and quality standards. 
  • Support the training, coaching and development of Chef de Parties, Commis Chefs and other kitchen associates. 
  • Monitor food quality, portion control and presentation standards at all times. 
  • Assist in planning daily production requirements and organizing kitchen operations efficiently. 
  • Ensure compliance with food safety, hygiene, sanitation and HACCP standards. 
  • Conduct regular quality checks on raw materials, ingredients and finished products. 
  • Assist in controlling food costs by minimizing wastage and ensuring proper utilization of resources. 
  • Ensure proper handling, storage, labeling and rotation of all food products. 
  • Monitor stock levels and coordinate requisitions for food and kitchen supplies. 
  • Ensure kitchen equipment is properly used, maintained and kept in good working conditions. 
  • Report any equipment faults, maintenance issues or safety concerns promptly. 
  • Maintain cleanliness, hygiene and presentation standards in all kitchen areas at all times. 
  • Assist in menu implementation, special events, promotions and themed culinary activities. 
  • Ensure effective communication and collaboration within the kitchen and with other departments. 
  • Respond promptly and professionally to guest requests, special dietary requirements and feedback. 
  • Adhere to hotel policies, procedures and professional standards at all times. 
  • Participate in departmental meetings, training sessions and culinary development initiatives. 
  • Take charge of kitchen operations in the absence of the Sous Chef when required. 
  • Work closely with colleagues and other departments to ensure a seamless guest experience. 

Profile 

  • Passionate and customer-focused individual with a strong interest in culinary arts, gastronomy and hospitality. 
  • Minimum of 7- 12 years' experience in a professional kitchen environment, preferably in a luxury hotel, resort or fine dining establishment. 
  • At least 3-5 years' experience in a supervisory role such as Chef de Partie or Senior Chef de Partie. 
  • Certificate or Diploma in Food Production, Culinary Arts or related field. 
  • Strong knowledge of food preparation techniques, kitchen operations, food presentation and culinary trends. 
  • Thorough knowledge of HACCP, food safety, hygiene and sanitation standards. 
  • Strong leadership ability with experience in guiding, developing and motivating the Kitchen team. 
  • Strong planning, organizational and time management skills. 
  • Ability to work effectively under pressure in a fast-paced environment. 
  • Highly organized, professional and attentive to detail. 
  • Self-motivated team player with a positive attitude and hands-on approach. 
  • Well-presented and capable of maintaining the highest grooming standards. 
  • Flexible and adaptable to operational requirements, including weekends and public holidays. 
  • Good command of English and French; additional languages will be an advantage.