Junior Sous Chef

As a Junior Sous Chef you are responsible to works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Leads kitchen team in Sous Chef absence
As well as the technical skills, a detailed knowledge of food skills is essential for this role as well as a proven track record in launching new concepts and promotions, training and developing colleagues
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Monitor effectiveness of workflow & Sequence of Service during service periods and provides hands-on support as and when required.
Monitors customer satisfaction and respond to customer feedback and complaints ensuring procedures for Complaint Handling are followed.
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

The ideal candidate must have 2 to 3 years of progressive work-related experience in the same role in a 5* city hotel in Dubai and has strong capabilities in handling multiple tasks & organizing, detail-oriented and, understanding of HACCP, proven track record of cost control including food, equipment's, labor and waste to meet the food quality goals and the hotel’s financial goals.. Must promote and ensure good inter-departmental relations. Also must be a team player, have strong interpersonal skills, and work well independently as well as part of a team, flexible attitude and ability to adapt to changing priorities and business needs.