Junior Sous Chef

21c Museum Hotels; Dubai; On-site; AED 30,000 - 60,000; Full time

Job summary

An established industry player in hospitality is seeking a talented Sous Chef to join their dynamic kitchen team. This role offers the opportunity to lead culinary operations, ensuring high standards of food quality and safety while collaborating with creative chefs on menu development. With a focus on excellence, you will supervise kitchen staff, manage inventory, and stay updated on the latest culinary trends. If you are passionate about cooking and eager to make a mark in a high-end environment, this position is perfect for you!

Qualifications

• 3+ years of experience in a professional kitchen, with supervisory experience.
• Strong knowledge of food safety and sanitation standards.

Responsibilities

• Implement Sous Chef’s orders and maintain high food quality.
• Supervise kitchen staff and ensure compliance with safety standards.
• Involved in menu planning and development of new dishes.

Skills

Culinary skills

Menu planning

Inventory control

Food safety standards

Supervisory skills

Education

Culinary degree

Job description

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

• Making sure the implementation of the Sous Chef’s orders are followed
• Involved in menu planning and development of new dishes
• Guaranteeing that the ingredients used are high quality
• Inventory control and ordering
• Ensuring that the high standards of food safety and sanitation are followed
• Supervising all kitchen staff
• Scheduling staff and assigning tasks
• Working with Chef de cuisine to keep up with latest restaurant trends
• Monitoring the training of staff
• Oversees food production for quality and cost standards
• Demonstrates proper use of equipment and cooking techniques

Qualifications

• Culinary degree or equivalent qualification in culinary arts required.
• Minimum of 3 years of experience in a professional kitchen, with at least 1 year in a supervisory or lead cook role.
• Experience in high-end restaurants or luxury hotels is preferred.