Junior Sous Chef

Accor Hotels; Dubai; On-site; AED 100,000 - 145,000; Full time

Job summary

SLS Dubai Hotel and Residences, a luxury 5-star pillar within the Accor family, seeks a Chef de Partie to uphold culinary standards in its vibrant Dubai kitchen.

You will assist the Chef de Cuisine and Sous Chef, train teammates, and ensure quality, cost control, and health-and-safety compliance in a high-volume environment.

Qualifications

• Minimum 3 years experience as Chef de Partie or similar.
• Strong communication and leadership abilities.
• English fluent; additional languages a plus.
• Basic Food Hygiene training and knowledge of health standards.
• Ability to plan menus, test recipes, and supervise kitchen staff.
• Willingness to work in a high-volume luxury hotel.

Responsibilities

• Assist the Chef de Cuisine and Sous Chef to maintain culinary standards.
• Lead and train kitchen staff during shifts.
• Prepare and cook daily dishes per business requirements.
• Monitor portion control, costs, and quality.
• Attend meetings with Executive Chef and report on kitchen operations.
• Ensure health and safety compliance and proper storage.
• Work during service periods to support the hot plate and presentation.

Skills

Chef de Partie experience

Strong communication skills

Leadership and team building

English fluency

Cost awareness

Food hygiene knowledge

Creativity in plating/ presentation

Multicultural adaptability

Planning and organizing

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,with254 uniquely designed hotelrooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors,SLS Dubaiisone of the tallest hotelsand residences in the region.

Awondrous and strikinglandmark in Downtown District, designed by theaward- winning architects andinterior 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.

Qualifications

• 3 years experience as Chef de Partie or similar position
• Strong communication skills, verbal, listen and writing
• Innovative, pro-active and reliable Job Description
• Ability to work well under pressure and in a multi cultural environment
• Cost awareness
• Basic Food and Hygiene training certification
• Managerial & Computer Skills
• High Communication Skills and fluent in English. Additional Language is a plus
• Knowledge of Product Specification
• Creative in terms of quality/presentation of food
• Leadership and Team builder
• Versatile & Resourceful