Junior Sous Chef

BANYAN TREE; Dubai; On-site; AED 120,000 - 170,000; Full time

Job summary

Banyan Tree Dubai is seeking a Junior Sous Chef to support the Sous Chef and Executive Chef in daily kitchen operations, ensuring high standards of food quality, presentation and service.

This hands-on leadership role guides the culinary team through preparation and service while contributing to dining experiences that reflect Banyan Tree's commitment to quality, thoughtful hospitality and a strong sense of place.

Qualifications

• Strong hands-on culinary skills with an eye for quality and consistency.
• Experience supervising junior kitchen staff and guiding teams.
• Ability to work under pressure while maintaining high standards.

Responsibilities

• Support the Sous Chef in ensuring smooth daily kitchen operations.
• Supervise sections and coordinate preparation and service across the team.
• Ensure dishes meet approved recipes and quality standards; maintain mise-en-place and presentation.
• Support menu changes, seasonal offerings, events and culinary requirements.
• Provide hands-on coaching and training to develop the culinary team; lead by example.

Skills

Hands-on culinary skills

Team leadership

Quality & consistency

Under pressure

Education

Culinary qualification

Job description

Role Overview: As a Junior Sous Chef at Banyan Tree Dubai you will support the Sous Chef and Executive Chef in the day‑to‑day kitchen operation ensuring consistently high standards of food quality presentation and service. This is a hands‑on leadership role guiding the culinary team through preparation and service while contributing to dining experiences that reflect Banyan Tree s commitment to quality thoughtful hospitality and a strong sense of place.

Key Responsibilities

Culinary Operations

• Support the Sous Chef in ensuring smooth and efficient daily kitchen operations
• Supervise assigned sections and coordinate preparation and service across the team
• Ensure dishes are prepared and presented consistently according to approved recipes and quality standards
• Maintain strong standards of mise-en-place portioning presentation and execution
• Support menu changes seasonal offerings events and special culinary requirements

Team Leadership

• Supervise guide and support Chef de Parties Demi Chefs and Commis Chefs
• Provide hands‑on coaching feedback and training to develop the culinary team
• Lead by example and contribute to a positive respectful and collaborative kitchen culture

Quality & Guest Experience

• Ensure food consistently meets Banyan Tree Dubai s standards for quality taste and presentation
• Maintain awareness of allergens dietary requirements and guest preferences
• Support new dishes and menu development while responding positively to guest feedback

Cost Control & Sustainability

• Support portion control stock management inventory and responsible use of ingredients
• Ensure correct storage labelling and FIFO rotation of food products
• Minimise food waste and promote responsible sustainable kitchen practices

Health Safety & Hygiene

• Ensure compliance with HACCP food safety hygiene and kitchen SOPs
• Maintain clean organised and safe working areas
• Ensure kitchen equipment is used correctly and report maintenance or safety concerns promptly

Collaboration

• Work closely with the Sous Chef Executive Chef and wider culinary team to deliver smooth daily operations
• Coordinate effectively with Stewarding Food & Beverage and other hotel teams
• Support banqueting events and wider culinary requirements when needed

Qualifications & Experience

• Previous experience as a Junior Sous Chef within a luxury hotel, resort or high-end restaurant.
• Strong hands‑on culinary skills with experience supervising junior colleagues.
• Good understanding of food quality, stock control, food cost and waste management.
• Strong knowledge of HACCP, food safety and hygiene standards.
• Culinary qualification or relevant professional certification is preferred.

Competencies

• Strong culinary and technical skills.
• Confident, hands‑on team leadership.
• Excellent attention to quality and consistency.
• Strong organisation and ability to perform under pressure.
• Positive, collaborative and solutions-focused approach.
• Passion for culinary excellence and memorable guest experiences.
• Commitment to responsible kitchen practices and Banyan Tree s culture of care.