Junior Sous Chef

Minor International; Dubai; On-site; AED 89,000 - 156,000; Full time

Job summary

Minor International in Dubai seeks a Jr Sous Chef to support high-end dining operations and drive culinary quality. You will help lead a team, develop menus, ensure HACCP compliance, and maintain strict food safety standards within a 4/5 star hotel context.

This is a full-time role based on-site in Dubai. The position requires 1–2 years of relevant hotel experience, strong teamwork, and a proactive, can-do attitude.

Qualifications

• 1–2 years' experience in 4/5 star hotel environment as Jr Sous Chef.
• Ability to lead and continually develop a team.
• Works well in a team environment and collaborates with others.
• Strong understanding of culinary hygiene practices and HACCP.

Responsibilities

• Ensure that outlet reports, schedules, standard recipes, menus, food presentation, and correspondence are completed accurately and on time.
• Develop menus and specials meeting the target market and operating concept for the restaurant.
• Develop menus and set standard recipes (per SOPs) to control food cost while satisfying guest needs.
• Adhere to fire, hygiene and safety policies and company guidelines.
• Ensure kitchen equipment is maintained with minimal breakage.
• Audit requirements for HACCP and Dubai Municipality as needed.
• Check incoming produce against order sheets, records, and purchasing specs.
• Maximize colleague productivity and morale while maintaining discipline per hotel guidelines and local law.
• Assist in building an efficient team; provide welfare, safety, training and development.
• Interact with other departments and build solid working relationships.
• Identify market needs and trends in food for guests and local market; monitor competitors' menus and products.
• Plan and implement effective food promotions in coordination with the Chefs' office.
• Follow Anantara presentation guidelines to ensure consistent quality offerings; suggest improvements.
• Maintain food safety and protection, including dating, storage and rotation.

Skills

Team leadership

Teamwork

Can-do attitude

HACCP knowledge

Job description

KEY DUTIES AND RESPONSIBILITIES

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

• To ensure that all outlet reports schedules standard recipes menus food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner.
• To develop menus and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost thereby satisfying guest needs and expectations.
• To have a complete understanding of and adhere to the companys policy relating to fire hygiene and safety.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Check incoming produce ensuring that all food merchandise is in accordance with order sheets receiving records and purchasing specifications.
• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Assists in the building of an efficient team of colleagues by taking an active interest in their welfare safety training and development.
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
• Identifies Market needs and trends in terms of food for both hotel guests and local market and Monitors and analyses the menus and products of competitive restaurants.
• Plans and implements effective food promotions in co-ordination with the Chefs office.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques including dating proper storage rotation etc. Maintain basic food safety and sanitation practices.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels providing associates the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Maintain and oversee adherence to departmental checklists and cleaning schedules
• Maintain food safety and protection to include dating proper storage and rotation etc.

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Qualifications :

• Has a Least 1-2 Years Experience in a 4/5 Star Hotel Environment as a Jr Sous Chef
• Able To Lead & Continually Develop a Team
• Works Well in a Team Environment & Collaborates with Others.
• Can Do Mentality
• Has strong understanding of Culinary Hygiene Practices and HACCP

Remote Work :

No

Employment Type :

Full-time