JR SOUS CHEF

EF ZIN GROUP; Dubai; On-site; AED 72,000 - 120,000; Full time

Job summary

EF ZIN GROUP seeks a proactive Kitchen Supervisor to support daily kitchen operations, ensure quality and safety, and lead a small team during service. You will oversee food preparation, inventory, and coordination with service staff to deliver consistent results.

Applicants should have strong HACCP knowledge, training ability, and excellent communication to maintain a professional kitchen environment in Dubai.

Qualifications

• Proven experience in kitchen supervision and staff leadership.
• Knowledge of HACCP and food safety standards.
• Ability to train and guide junior kitchen staff.
• Experience with menu planning and standardized recipes.
• Strong communication with service team.

Responsibilities

• Assist the Sous Chef and Executive Chef in managing daily kitchen operations.
• Ensure smooth and efficient food preparation and service.
• Support the team during busy service periods and maintain proper workflow.
• Ensure all dishes are prepared according to company recipes, standards, and presentation requirements.
• Supervise and participate in the preparation, cooking, and presentation of food.
• Check the quality, freshness, taste, portion size, and presentation of all food items.
• Ensure proper food storage, labeling, and rotation using FIFO procedures.
• Monitor food temperatures and maintain proper food safety standards.
• Assist in supervising Commis Chefs, Demi Chefs, and other kitchen team members.
• Allocate daily tasks and ensure staff follow the assigned responsibilities.
• Train and guide junior kitchen staff on cooking techniques, hygiene, and company procedures.
• Monitor staff performance, attendance, grooming, and discipline.
• Maintain high standards of cleanliness and hygiene throughout the kitchen.
• Ensure compliance with HACCP, food safety, and company hygiene procedures.
• Conduct regular checks of refrigerators, freezers, workstations, equipment, and storage areas.
• Report any hygiene, safety, or food-quality issues to the Sous Chef or Executive Chef immediately.
• Assist with menu preparation, recipe development, and daily production planning.
• Ensure sufficient mise en place is prepared before each service.
• Follow standardized recipes and maintain consistency in taste and presentation.
• Assist with special events, catering, and large-volume food production when required.
• Assist in maintaining production sheets, temperature logs, cleaning schedules, and other kitchen records.
• Communicate daily operational issues to the Sous Chef or Executive Chef.
• Assist with shift handovers and ensure proper communication between kitchen teams.
• Coordinate effectively with the service team and other departments to ensure smooth operations.
• Perform any other duties reasonably assigned by the Executive Chef, Sous Chef, or Management.

Skills

Leadership

Team Management

Food Safety

Menu Development

Inventory Control

Communication

Training

Job description

• Kitchen OperationsAssist the Sous Chef and Executive Chef in managing daily kitchen operations.
• Ensure smooth and efficient food preparation and service.
• Support the team during busy service periods and maintain proper workflow.
• Ensure all dishes are prepared according to company recipes, standards, and presentation requirements.
• Food Preparation & QualitySupervise and participate in the preparation, cooking, and presentation of food.
• Check the quality, freshness, taste, portion size, and presentation of all food items.
• Ensure proper food storage, labeling, and rotation using FIFO procedures.
• Monitor food temperatures and maintain proper food safety standards.
• Team SupervisionAssist in supervising Commis Chefs, Demi Chefs, and other kitchen team members.
• Allocate daily tasks and ensure staff follow the assigned responsibilities.
• Train and guide junior kitchen staff on cooking techniques, hygiene, and company procedures.
• Monitor staff performance, attendance, grooming, and discipline.
• Hygiene & Food SafetyMaintain high standards of cleanliness and hygiene throughout the kitchen.
• Ensure compliance with HACCP, food safety, and company hygiene procedures.
• Conduct regular checks of refrigerators, freezers, workstations, equipment, and storage areas.
• Report any hygiene, safety, or food-quality issues to the Sous Chef or Executive Chef immediately.
• Inventory & Cost ControlAssist with daily stock checking and inventory control.
• Monitor food usage, wastage, and portion control to minimize food costs.
• Report shortages, damaged products, expired items, and excessive wastage.
• Ensure proper receiving, storage, and handling of food products.
• Menu & Production SupportAssist with menu preparation, recipe development, and daily production planning.
• Ensure sufficient mise en place is prepared before each service.
• Follow standardized recipes and maintain consistency in taste and presentation.
• Assist with special events, catering, and large-volume food production when required.
• Kitchen AdministrationAssist in maintaining production sheets, temperature logs, cleaning schedules, and other kitchen records.
• Communicate daily operational issues to the Sous Chef or Executive Chef.
• Assist with shift handovers and ensure proper communication between kitchen teams.
• Equipment & SafetyEnsure kitchen equipment is used correctly and safely.
• Report damaged or malfunctioning equipment immediately.
• Ensure the kitchen operates in accordance with health, safety, and fire-safety requirements.
• Leadership & SupportAct as a responsible kitchen leader in the absence of the Sous Chef when assigned.
• Maintain a positive and professional working environment.
• Coordinate effectively with the service team and other departments to ensure smooth operations.
• Perform any other duties reasonably assigned by the Executive Chef, Sous Chef, or Management.