Junior Sous-Chef

Responsibilities

• Assist the Executive Chef and Sous-Chef in daily kitchen management within a 5-star hotel environment
• Ensure preparation, mise en place, and service for restaurant, banquets, room service, and bar
• Organize and prioritize sector preparation (starters, main courses, garnishes, sauces)
• Control preparation compliance regarding freshness, cooking, seasoning, and plating
• Enforce strict hygiene, safety, and traceability standards (HACCP)
• Supervise, train, and mentor chefs de partie, commis, and apprentices
• Participate in team planning, task distribution, and briefings
• Monitor food costs, minimize waste, and manage stock and deliveries
• Maintain fluid communication with front-of-house and other hotel departments

Requirements

• Degree in hospitality, catering, or culinary arts
• Significant experience in gastronomic dining or 4/5-star hotels
• Proven experience as a confirmed Chef de Partie or Junior Sous-Chef
• Mastery of culinary techniques and high attention to detail
• Strong managerial skills with the ability to motivate teams
• Ability to manage stress, priorities, and results in a demanding environment
• Professional English proficiency (a third language is a plus)
• Impeccable presentation and commitment to luxury service codes

About the Company

Hôtel Bowmann Paris is a luxury 5-star establishment located in a Haussmann-style building, offering 53 rooms and a high-end Parisian experience.