Junior Sous Chef - Arabic Cuisine

Destination Hotels; United Arab Emirates; On-site; AED 134,000 - 268,000; Full time

Job summary

Destination Hotels UAE is seeking a Junior Sous Chef for Arabic cuisine. You will support the Head Chef, supervise Arabic-inspired dishes and ensure consistency in taste, quality, and portions while leading the culinary team during service.

Maintain HACCP standards, manage costs, mentor junior staff, and help develop seasonal menus within a luxury dining environment. Strong leadership and high attention to detail are essential.

Qualifications

• Diploma or certification in Culinary Arts or a related culinary discipline.
• 4-5 years of culinary experience, including 1-2 years in supervisory role focused on Arabic/Levantine cuisine.
• Strong knowledge of Arabic cuisine, mezze, grilling, marinades and regional cooking methods.
• Experience supervising kitchen teams in high-volume luxury settings.
• Good understanding of food cost control, inventory, and purchasing processes.
• Strong HACCP knowledge, food safety, hygiene and sanitation practices.
• Proven leadership, coaching and organizational skills.
• Ability to perform in fast-paced luxury hospitality with high standards.

Responsibilities

• Support Head Chef in daily operations and ensure service standards.
• Supervise preparation and presentation of Arabic-inspired dishes.
• Ensure consistency in taste, texture, quality, and portions across menus.
• Lead culinary team during service periods for efficiency and timing.
• Assist in developing seasonal dishes and signature offerings.
• Train and mentor Chef de Parties, Demi Chefs de Partie, Commis Chefs, and kitchen attendants.
• Conduct regular quality checks on ingredients and finished dishes.

Skills

Leadership

HACCP knowledge

Food cost control

Arabic cuisine expertise

Staff training

Quality assurance

Education

Diploma in Culinary Arts

Job description

Summary

The Junior Sous Chef - Arabic Cuisine is responsible for supporting the leadership and daily operations of the kitchen, ensuring the consistent preparation and presentation of authentic and contemporary Arabic cuisine within a vibrant dining environment. The role assists in supervising the culinary team, maintaining quality standards, controlling costs, and delivering memorable dining experiences aligned with luxury hospitality expectations.

Main Duties:

• Support the Head Chef in overseeing the day-to-day culinary operations of the restaurant, ensuring smooth service execution and adherence to established standards.
• Supervise the preparation and presentation of Arabic-inspired dishes, including hot and cold mezze, grilled specialties, flatbreads, salads, and regional favourites.
• Ensure consistency in taste, texture, quality, presentation, and portion control across all menu offerings.
• Lead and support the culinary team during service periods, ensuring efficient workflow, productivity, and timely delivery of dishes.
• Assist in developing seasonal dishes, promotional menus, and signature offerings while maintaining the authenticity and character of Arabic cuisine.
• Train, coach, and mentor Chef de Parties, Demi Chefs de Partie, Commis Chefs, and kitchen attendants to enhance culinary skills and operational performance.
• Conduct regular quality checks on ingredients, food preparation methods, and finished dishes to ensure compliance with established culinary standards.
• Coordinate with restaurant management and service teams to ensure seamless operations, guest satisfaction, and proper handling of special requests and dietary requirements.
• Monitor inventory levels, stock rotation, purchasing requirements, and product quality to ensure efficient kitchen operations and cost control.
• Drive food cost management initiatives through effective forecasting, portion control, waste reduction, and optimal utilization of ingredients.
• Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and occupational health and safety standards at all times.
• Maintain the highest standards of cleanliness, organization, and maintenance throughout food preparation, storage, and service areas.
• Assist with staffing requirements, scheduling, operational planning, and performance management to support business needs.
• Assume responsibility for kitchen operations in the absence of the Head Chef, ensuring standards, productivity, and service levels are consistently maintained.

Qualifications

• Diploma or certification in Culinary Arts or a related culinary discipline.
• Minimum 4-5 years of culinary experience, including at least 1-2 years in a supervisory role specializing in Arabic, Levantine, or regional cuisine.
• Strong knowledge of Arabic cuisine, including mezze preparation, grilling techniques, marinades, traditional spices, and regional cooking methods.
• Experience in supervising kitchen teams within a high-volume restaurant, grill, or luxury hospitality environment.
• Good understanding of food cost control, inventory management, purchasing processes, and operational planning.
• Strong knowledge of HACCP, food safety regulations, hygiene practices, and sanitation requirements.
• Proven leadership, coaching, communication, and organizational skills.
• Ability to perform effectively in a fast-paced luxury hospitality environment while maintaining high standards of quality and attention to detail.