Junior Sous Chef

Tanqeeb; Dubai; On-site; AED 180,000 - 300,000; Full time

Job summary

Minor Hotels' Avani Ibn Battuta Dubai Hotel is seeking a kitchen operations professional to organize activities within the restaurant kitchen, ensuring a safe and profitable operation and supporting cuisine concepts.

The role focuses on maintaining food safety standards, coordinating with the restaurant chef, and upholding presentation guidelines to deliver quality culinary offerings.

Qualifications

• Experience organising restaurant kitchen operations, ensuring safety and profitability.
• Familiar with local market and suppliers for menu planning.
• Ability to implement food preparation and presentation guidelines.

Responsibilities

• Organize all activities within a restaurant kitchen area with the restaurant chef, ensuring a safe, smooth running and profitable operation.
• Support the development of restaurant cuisine concepts and standards, and adhere to Minor Hotels guidelines.
• Maintain food safety and sanitation practices, including proper storage and rotation of ingredients.
• Promote positive inter-departmental relations through effective communication and cooperation.

Job description

Job Location:

Avani Ibn Battuta Dubai Hotel

At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.

With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.

Responsibilities

Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

With the restaurant chef, organize all activities within a restaurant kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability. Adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines. Maintain food safety & protection. All food in working areas should be following food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices. Always maintain outlet safety. Take responsibility for asset management of all outlet property and facilities. Participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests. Promote positive inter-departmental relations through candid communication and cooperation.