Junior Sous Chef

7 Management; Dubai; On-site; AED 70,000 - 110,000; Full time

Job summary

7 Management in Dubai, United Arab Emirates, seeks a Chef de Partie to support the Sous Chef in daily kitchen operations. You will lead an assigned section during service, ensure food quality, and maintain hygiene and teamwork across the kitchen.

Key responsibilities include overseeing prep and service, assisting with food preparation, guiding junior cooks, maintaining mise en place, controlling stock and waste, and upholding HACCP standards.

Qualifications

• Diploma or Certificate in Culinary Arts or a related field.
• Minimum 3-5 years of culinary experience, with at least 1 year in a supervisory role as Chef de Partie.
• Strong knowledge of food safety, hygiene regulations and HACCP principles.
• Strong communication, organizational and time management skills.

Responsibilities

• Oversees assigned kitchen sections during preparation and service, ensuring recipes, portions and presentation meet standards.
• Assists in cooking and finishing menu items to maintain quality and presentation.
• Supervises Commis Chefs and Demi Chefs, providing guidance and training.
• Maintains mise en place, clean and organized workstations for service.
• Monitors stock levels and rejects waste, ensuring rotation and portion control.
• Ensures HACCP compliance and high hygiene standards in daily operations.

Skills

Communication skills

Organizational skills

Time management

Food preparation techniques

Kitchen operations

Quality standards

HACCP knowledge

Education

Diploma or Certificate in Culinary Arts

Job description

Role Overview

Supports the Sous Chef in the day-to-day operation of the kitchen by overseeing assigned sections ensuring food quality and consistency and maintaining high standards of hygiene organization and teamwork The role plays a hands-on leadership role during service while contributing to the smooth execution of daily kitchen operations

Key Responsibilities

• Section Management - Oversees assigned kitchen sections during preparation and service ensuring recipes portion sizes presentation standards and service timelines are consistently met
• Food Preparation and Quality - Assists in the preparation and finishing of menu items ensuring all dishes leaving the kitchen meet the established quality taste and presentation standards
• Team Support and Guidance - Supervises Commis Chefs and Demi Chefs within the assigned section providing day-to-day guidance training and support to maintain productivity and consistency
• Kitchen Organization - Ensures mise en place is completed equipment is maintained and workstations remain clean organized and fully prepared for service
• Stock and Waste Control - Monitors stock levels within the assigned section reports replenishment requirements to the Sous Chef ensures proper stock rotation and minimizes food waste through careful handling and portion control
• Food Safety and Compliance - Maintains compliance with HACCP food safety regulations and company hygiene standards by ensuring cleanliness safe food handling practices and proper storage procedures

Diploma or Certificate in Culinary Arts or a related field. Minimum 3 5 years of culinary experience, with at least 1 year as a Chef de Partie or similar supervisory role. Strong understanding of food preparation techniques, kitchen operations, and quality standards. Good knowledge of food safety, hygiene regulations, and HACCP principles. Strong communication, organizational, and time management skills.