Junior Sous Chef – Cold Kitchen

About the role

The Junior Sous Chef – Cold Kitchen supports the Sous Chef in managing the Garde Manger area of the Fairmont Agra. You will ensure high‑quality cold dishes are prepared with consistent taste, presentation and freshness, meeting luxury hotel standards.

Key responsibilities

• Assist the Sous Chef in daily cold kitchen operations and supervise Commis Chefs and kitchen associates.
• Prepare and oversee production of salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines and other cold preparations.
• Ensure food quality, freshness, presentation and portion control are maintained.
• Assist in buffet setup, restaurant service, banquets and special events.
• Support menu planning, recipe standardisation and development of new cold kitchen items.
• Monitor production schedules, maintain proper storage, labeling, temperature control and rotation of food items.
• Control food costs, wastage and inventory usage.
• Ensure compliance with HACCP, hygiene and food safety standards and conduct quality checks.

Required profile

• Diploma or Bachelor's degree in Hotel Management, Culinary Arts or a related field.
• Minimum 4–6 years of culinary experience with strong Cold Kitchen/Garde Manger exposure.
• Previous experience as Chef de Partie – Cold Kitchen or similar supervisory role in a luxury hotel (preferred).
• Knowledge of international cuisine, cold food preparation, buffet presentation and fine‑dining standards.

Required skills

• Cold Kitchen preparation
• Garde Manger operations
• HACCP and food safety compliance
• Inventory and cost control
• Menu planning and recipe standardisation

What we offer

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities