Junior Sous Chef

We are seeking an experienced and hands-on Junior Sous Chef to join our Kitchen Brigade.

Key Responsibilities: Support the Sous Chef in the daily management of the kitchen. Supervise and coordinate the kitchen brigade during preparation and service. Assist with the preparation and presentation of breakfast and dinner buffets. Ensure that Mediterranean, local, and international dishes are prepared consistently and to the required standard. Organize daily mise en place and allocate duties to kitchen employees. Monitor food quality, presentation, portion control, and buffet replenishment. Assist with menu planning, daily specials, functions and event catering. Maintain control over food costs, wastage, stock rotation, and kitchen supplies. Ensure full compliance with food safety, hygiene, HACCP, and allergen procedures. Check that kitchen equipment and working areas are kept clean, safe, and properly maintained. Train, guide and motivate chefs and kitchen assistants. Take responsibility for kitchen operations in the absence of the Sous Chef. Work closely with the Food and Beverage team to ensure efficient and timely service. Essential Requirements: Previous experience as a Junior Sous Chef or Chef Tournant within a hotel environment. Proven experience working with hotel breakfast and dinner buffets. Strong knowledge and practical experience in Mediterranean cuisine. Ability to manage high-volume preparation and service while maintaining consistent quality. Good leadership, delegation, and kitchen management skills. Strong knowledge of food hygiene, HACCP, allergen control, and safe food-handling practices. Good command of spoken and written English. Must be available to start immediately. Must hold valid documentation allowing immediate employment in Malta. Flexibility to work rostered shifts, including mornings, evenings, weekends and public holidays. Considered an Advantage: Previous experience within a four-star or five-star hotel. Experience with conferences, banqueting or large-scale event catering. Culinary qualifications or recognized professional chef certification. Knowledge of the Maltese language would be a plus. Familiarity with Mediterranean cuisine and local ingredients.