Salary Calculator
Junior Sous Chef
Chophouse | Tigne' Point, Sliema
Michelin award recipient, Chophouse is seeking to employ a Junior Sous Chef to join the team on a full-time basis.
Chophouse, occupying a unique location at Tigne’ Point, with magnificent views of Valletta, is now serving an exciting menu with an emphasis on Mediterranean ingredients and sustainability of local products.
These are challenging career opportunities with a strong company for ambitious persons keen to learn new techniques and form part of a creative team. This post is accountable to the Head Chef.
The Junior Sous Chef is required to maintain a safe and hygienic kitchen environment. Will also ensure excellent teamwork within the kitchen.
Applicants must be clear communicators, fluent in English and ideally in more languages too.
They should have passion for food and drink, and a natural sense of hospitality.
Certification from the I.T.S or a similar catering college and/or work experience with a well-established, reputable restaurant will definitely help.
In the case of non-EU nationals, a valid work permit to work in Malta and a clean Police conduct are a must.
A good salary package and excellent working conditions with a reliable well-established company, will be offered to the preferred applicant. The post offers excellent prospects for advancement at Chophouse and within other Kitchen Concepts restaurants.
The Chophouse:
The Chophouse is considered to be Malta’s leading meat restaurant. Boasting the Island’s largest charcoal grill, a great choice of succulent steaks, other meats, and fish are grilled daily. Selected cuts of Aberdeen Angus and Scottona beef from Italy are dry-aged in-house. We also offer a tempting selection of light starters and mouth-watering sweets. Our large glass-fronted ‘cave’ stocks a selection of well over 200 wines browse around our glass-fronted cave. We store our wines in large humidity and temperature-controlled glass cave. The impressive view of Valletta across the harbor which has been described over the centuries as “one of the finest views of Europe”, can be enjoyed from our spacious terraces. We have gone and will continue to go that extra mile to ensure all that is necessary for sourcing, preparing, and serving your food and wine. We butcher and hang most of our meat ourselves, serving all cuts, from head to tail. We use only the very best ingredients available and cook on the largest charcoal grill on the island. We are proud of our passion and take pleasure in sharing this with you.
Share
Tweet
Email
Share
