Junior Sous Chef

IBIS; Dubai; On-site; AED 268,000 - 424,000; Full time

Job summary

IBIS Dubai is seeking an innovative and hands-on Executive Chef to create menus that delight hotel guests and drive quality across kitchen operations. You will lead a busy team, maintain highest standards of taste, presentation, and food safety, and manage costs efficiently.

In collaboration with hotel management, events teams and F&B leadership, you will develop seasonal menus, oversee training, scheduling, and compliance with HACCP, while mentoring junior cooks and sustaining a positive,

Qualifications

• Proven hotel or fine dining experience required.
• Culinary degree or accreditation.
• Strong culinary skills and presentation.
• Excellent leadership and communication abilities.
• Knowledge of food safety and kitchen management.

Responsibilities

• Create innovative and appealing menus for hotel guests.
• Oversee kitchen operations and service to maintain quality.
• Ensure HACCP and health compliance at all times.
• Train and supervise kitchen staff and foster teamwork.

Skills

Hotel exp

Culinary skills

Leadership

Communication

Food safety

Menu planning

Inventory management

Education

Culinary degree or certification

Job description

Job Description

Create innovative and appealing menus that cater to the tastes and preferences of hotel guests Assist in managing all aspects of kitchen operations and ensuring a smooth and efficient service Coordinate with the hotel management team to align menu offerings with the hotel s branding and target market Stay updated on food trends seasonal ingredients and dietary preferences to enhance menu offerings Supervise and participate in food preparation ensuring that dishes are prepared to the highest standards of quality taste and presentation Monitor portion sizes food temperature and cooking techniques to maintain consistency and quality across all dishes Implement food safety protocols and sanitation standards to prevent foodborne illnesses and ensure compliance with health regulations Recruit train and supervise kitchen staff including chefs line cooks and prep cooks to ensure efficient operations and high productivity Delegate tasks schedule shifts and provide ongoing training and feedback to develop culinary skills and promote teamwork Foster a positive work environment by promoting open communication cooperation and professionalism among kitchen staff Monitor food inventory levels order supplies and manage food costs to achieve budgetary goals while minimizing waste and spoilage Develop and implement cost-effective recipes portion control measures and menu pricing strategies to maximize profitability Conduct regular inventory audits analyze food usage reports and adjust ordering practices based on demand and seasonal fluctuations Collaborate with hotel management event planners and other departments to coordinate special events banquets and catering services Contribute to menu development food costing and seasonal specials aligned with the restaurant s concept Ensure compliance with HACCP and food safety standards at all times Control kitchen stock minimize waste and ensure proper storage of all food items Train and mentor junior team members fostering a positive and engaged kitchen culture Collaborate with the Cluster Sous Chef on ordering inventory and supplier quality Ensure mise en place is prepared timely and accurately for each service Conduct regular taste checks and quality control to maintain signature flavours and standards Assist in creating and testing new grilled dishes or seasonal items in line with market trends Ensure kitchen equipment is maintained in good working condition and report any maintenance needs Support the implementation of sustainability practices by reducing food waste and optimizing resource usage Communicate effectively with front-of-house staff servers and guests to ensure seamless service and address any menu-related inquiries or feedback Step in to lead kitchen operations during the absence of the Cluster Sous Chef Monitor team attendance grooming and discipline in coordination with Talent and Culture and the culinary leadership Participate in departmental meetings and contribute ideas to enhance culinary performance and guest experience Assist in coordinating with suppliers to ensure availability of premium-quality ingredients especially meats and grilling essentials Ensure allergen and dietary requests are strictly followed and documented Support sustainable practices waste reduction efforts and eco-friendly initiatives to minimize the hotel s environmental impact and promote a greener kitchen operation Identify areas for improvement in F amp B quality by reviewing quality audit reports guest comment cards and guest incident reports and formulate action plans accordingly Participate in hotel events themed nights and promotional culinary activities as requiredFully understand and comply with all statutory trainings protocols and operational procedures mandated by UAE GovernmentQu

Qualifications

• Proven experience in a hotel or fine dining establishment.
• Culinary degree or certification from an accredited institution.
• Strong culinary skills, creativity, and passion for food preparation and presentation.
• Excellent leadership, organizational, and communication skills.
• Knowledge of food safety regulations, sanitation practices, and kitchen management.
• Ability to handle high-pressure situations, multitask, and adapt to changing priorities.
• Proficiency in menu planning, cost analysis, and inventory management software.
• Certification in food safety and/or culinary arts may be required depending on local regulations.

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• Proven experience in a hotel or fine dining establishment.
• Culinary degree or certification from an accredited institution.
• Strong culinary skills, creativity, and passion for food preparation and presentation.
• Excellent leadership, organizational, and communication skills.
• Knowledge of food safety regulations, sanitation practices, and kitchen management.
• Ability to handle high-pressure situations, multitask, and adapt to changing priorities.
• Proficiency in menu planning, cost analysis, and inventory management software.
• Certification in food safety and/or culinary arts may be required depending on local regulations.