Junior Sous Chef – Italian Cuisine

As Junior Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.

Duties and Responsibilities
As Junior Sous Chef, I will support the Chef de Cuisine and Sous Chef and assume responsibility for the efficient operation in the following:
• Continually focus on the rejuvenation of the culinary experience.
• Constantly assess menus to remain relevant and in line with Eat With Six Senses practices.
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
• Instil a cost-focused philosophy through training and education.
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
• Lead and oversee the preparation and execution of Italian cuisine across the resort’s culinary operations.
• Train, coach and develop culinary hosts, sharing technical knowledge and strengthening the team’s understanding of Indian cuisine.

Qualifications
To execute the position of Junior Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• Previous experience as a Junior Sous Chef or strong Chef de Partie specializing in Italian cuisine, preferably within a luxury hotel, resort or high-quality Italian restaurant, at least 5 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
• Strong and well-rounded knowledge of authentic Italian cuisine and regional culinary traditions.
• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
• Demonstrate solid knowledge of Italian cuisine across different regions, rather than specializing exclusively in one category.
• Have strong practical knowledge of fresh pasta, risotto, sauces, antipasti, seafood, meat dishes, vegetables and traditional Italian preparations.
• Understand the importance of seasonality, simplicity and ingredient quality within Italian cuisine.
• Support menu development, daily specials, seasonal dishes, special events and personalized guest experiences.
• Food service permit or valid health/food handler card as required by local or state government agency.
• Fluent in English; I understand that additional languages are preferred.

The above is intended to provide an overview of the role and responsibilities for a Junior Sous Chef at Six Senses Kanuhura. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Kanuhura is an equal opportunity employer. This policy applies to all terms and conditions of employment.

At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey?