Jr. Sous Chef

The Arts Club Dubai; Dubai; On-site; AED 60,000 - 90,000; Full time

Job summary

The Arts Club Dubai, located in DIFC, is seeking a talented Jr Sous Chef to manage a kitchen section under the Head/Sous Chef. You will ensure high-quality Japanese cuisine, maintain mise-en-place, and support cost control to maximise gross profit for the outlet.

Ideal candidates have 3–4 years in luxury dining, strong English, and leadership abilities. The role requires long shifts and the ability to work in a fast-paced, high-standard environment.

Qualifications

• Minimum 3-4 years experience in same or similar role in luxury hotels or fine dining restaurant.
• Internationally recognized professional certification.
• Good level of English.
• Very good knowledge of Japanese cuisine.
• Experience in preparation and service of Maki, Nigiri and Sashimi.
• Strong organisational and time management skills with flexibility.
• Excellent team management, communication and listening skills.
• Demonstrate integrity and confidentiality.
• Ability to work long shifts and stand for extended periods.

Responsibilities

• Undertake food preparation and cooking on day to day basis in a kitchen section directed by the Head Chef or Sous Chef and monitor mise-en-place for readiness.
• Maintain items at a sufficient level to ensure uninterrupted flow using FIFO and ensure quality, presentation and taste.
• Ensure kitchen and food prep areas are clean when unattended.
• Follow hygiene, stock rotation, dating, storage, temperature control, pest control, reporting of faults and absenteeism rules.
• Help prevent waste of food and over-production and minimize movement from store to kitchen.
• Monitor daily work assigned to colleagues and enforce guidelines with corrective actions when needed.

Skills

English proficiency

Japanese cuisine knowledge

Team management

Time management

Communication skills

Integrity

Flexibility

Stamina for long shifts

Education

Internationally recognized certification

Culinary certification

Job description

The Arts Club Dubai will be perfectly located in the heart of the DIFC set over four floors and totalling 65 000 square feet in the brand new ICD Brookfield Place development designed by Foster Partners. It will be the first international outpost of the celebrated and historical private members club established in 1863 in Mayfair London. The Club's brand new membership will form an exciting new community of like-minded diverse and dynamic people all hailing from different cultures and sectors from the region and further afield.

A lifestyle for its members. The Club will provide its members with a home away from home, a sanctuary for those seeking comfort, hospitality and elegance with a level of quality service and attention to detail that will leave them wanting for nothing. It will also be an office away from the office, where members seeking a more relaxed environment in which to conduct business can do so at ease, either in a social and convivial setting or in a more private and secluded space.

The Arts Club Dubai unveils an amazing opportunity for a talented artisan to join our passionate and creative team. Jr Sous Chef will manage the assigned kitchen section as part of the outlet in line with the outlet's operating concept and set performance standards ensuring maximum members satisfaction. He/she will consistently ensure the highest quality of all the food served whilst controlling cost to maximise the gross profit percentage and helping to ensure financial success of the outlet.

WHAT WILL YOU DO

• Undertake food preparation and cooking on day to day basis in a kitchen section directed by the Head Chef or Sous Chef and monitor closely the mise-en-place requirements for the station to ensure that is ready for service
• Maintain all items at a sufficient level to ensure an uninterrupted flow of food during the service period using FIFO whilst controlling food quality consistency presentation and taste
• Ensure kitchen and food preparation areas are entirely clean when left unattended
• Follow the rules set and or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise
• Help to prevent waste of food and over-production to mise-en-place and keep food order from store or supplies to a minimum
• Monitor the daily work assigned to colleagues and ensure that given guidelines are followed and the necessary corrective measures have been taken if necessary

Qualifications

• Minimum 3-4 years experience in same or similar role in luxury hotels or fine dining restaurant
• Internationally recognized professional certification
• Good level of English
• Very good knowledge of Japanese cuisine
• Experience in section preparation and service of Maki, Nigiri and Sashimi
• Have strong organisational and time management skills with a high degree of flexibility
• Excellent team management, communication and listening skills
• Demonstrate integrity in all dealings and maintain high level of confidentiality
• Ability to work long shifts and stand for the extended period of time