Junior Sous Chef

TALENTMATE

Dubai

On-site

AED 100,000 - 167,000

Full time

3 hours ago

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Job summary

SLS Dubai Hotel and Residences is seeking a Chef de Partie to join our luxury kitchen team in Downtown Dubai. You will assist the Sous Chef in maintaining culinary standards and overseeing daily kitchen operations in a fast-paced environment.

The ideal candidate has at least 3 years of experience in a similar role, strong leadership, and the ability to work under pressure while delivering high-quality dishes using seasonal ingredients.

Qualifications

Strong communication abilities, both spoken and written.
Ability to work in a multicultural kitchen environment.
Leadership and team-building capabilities.
Cost awareness and portion control in a high-volume setting.

Responsibilities

Assist the Sous Chef or Chef de Cuisine to set standards and maintain them.
Ensure smooth kitchen operations by optimizing materials and manpower.
Coordinate and execute training of kitchen staff.
Motivate colleagues and maintain high quality and presentation of dishes.
Cook daily according to business needs.
Supervise colleagues under the Chef de Cuisine or Sous Chef guidance.
Attend daily meetings with Executive Chef and related staff.
Define culinary standards for banquets and menu planning with the team.

Skills

Communication skills

Multicultural teamwork

Leadership

Proactive attitude

Cost awareness

English fluency

Education

Basic Food and Hygiene training certification

Tools

Computer Skills

Job description

Company Description

SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.

Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.

A wondrous and striking landmark in Downtown District, designed by the award- winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.

Job Description

Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to the standards
Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
Co-ordinate and execute training of Kitchen colleagues
Be able to motivate colleagues
Cook any food on a daily basis according to business requirements
Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
Attend daily and monthly meeting with his department kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed)
Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine.
Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
Use, wherever possible, locally and seasonally available products in menus and "specials".
Inspect daily, all fresh food received to ensure the quality is maintained.
Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates)
Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
Conjunction with the Chef de cuisine/Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.