Junior Sous Chef

The First Group; Dubai; On-site; AED 240,000 - 360,000; Full time

Job summary

The First Group in Dubai seeks a skilled Sous Chef to support daily kitchen operations and uphold the highest standards of quality and presentation. You will work closely with the Executive Chef to lead the culinary team and ensure timely, consistent dining experiences.

Responsibilities include menu development, training staff, controlling costs, and maintaining HACCP and safety compliance in a fast-paced hotel environment. This role requires leadership and reliability under pressure.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality, or related field.
• Strong knowledge of international cuisine, cooking techniques, and kitchen operations.
• Good understanding of food cost control, HACCP, and kitchen safety.
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure and manage a diverse kitchen team.

Responsibilities

• Supervise and coordinate the kitchen team during daily operations and service.
• Assist with menu planning, recipe development and food presentation.
• Ensure all dishes meet standards for quality, taste, portion and presentation.
• Organize daily mise en place and kitchen production.
• Monitor food quality, freshness, storage and portion control.
• Ensure compliance with HACCP, food safety, hygiene and health and safety standards.
• Train, guide and motivate Commis, Chef de Parties and other kitchen staff.
• Monitor food costs, stock levels, wastage and proper product usage.
• Coordinate with service team for smooth and timely food delivery.
• Assist with ordering, receiving and checking food supplies.
• Maintain cleanliness, organization and discipline within the kitchen.
• Support the Executive Chef with administrative and operational duties.
• Take charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef.

Skills

Leadership

Communication

Organizational skills

Food safety

HACCP

Food cost control

Kitchen operations

Education

Diploma or degree in Culinary Arts, Hospitality, or related field

Job description

Job Description

The Sous Chef assists in managing the daily kitchen operation ensuring the consistent quality presentation and timely preparation of all food The role supports the Executive Chef in leading the culinary team maintaining standards and delivering an excellent dining experience

Key Responsibilities

• Supervise and coordinate the kitchen team during daily operations and service
• Assist with menu planning recipe development and food presentation
• Ensure all dishes meet the hotel s standards for quality taste portion and presentation
• Organize daily preparation mise en place and kitchen production
• Monitor food quality freshness storage and portion control
• Ensure compliance with HACCP food safety hygiene and health and safety standards
• Train guide and motivate Commis Chef de Parties and other kitchen colleagues
• Monitor food costs stock levels wastage and proper product usage
• Coordinate with the service team to ensure smooth and timely food delivery
• Assist with ordering receiving and checking food supplies
• Maintain cleanliness organization and discipline within the kitchen
• Support the Executive Chef with administrative and operational duties
• Take charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef

Qualifications and Experience

• Diploma or degree in Culinary Arts, Hospitality, or a related field. Previous experience as a Sous Chef or Chef de Partie in a hotel or high-volume restaurant.
• Strong knowledge of international cuisine, cooking techniques, and kitchen operations.
• Good understanding of food cost control, HACCP, and kitchen safety.
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure and manage a diverse kitchen team.
• Flexible to work shifts, weekends, and public holidays.