Junior Sous Chef Arabic Speciality

Minor International; Abu Dhabi; On-site; AED 60,000 - 120,000; Part time

Job summary

A hospitality group is seeking a Chef de Partie or Junior Sous Chef in Abu Dhabi. The role involves managing kitchen operations and ensuring high standards in Arabic cuisine. Responsibilities include supporting menu development, maintaining food safety, and training junior staff. Candidates should possess relevant culinary qualifications and experience in high-volume kitchens, demonstrating strong leadership and teamwork skills. This is a part-time position without remote work options.

Qualifications

• Proven experience as a Chef de Partie or Junior Sous Chef in a high-volume kitchen focusing on Arabic cuisine.
• Strong knowledge of traditional Arabic cooking methods and ingredients.
• Excellent understanding of food hygiene and kitchen safety standards.

Responsibilities

• Organize all activities within a Restaurant Kitchen area ensuring a safe, smooth operation.
• Support the development of Restaurant cuisine concepts and standards.
• Adhere to food preparation and presentation guidelines for consistent quality.

Skills

Arabic cuisine

Food hygiene

Leadership

Teamwork

Communication

Education

Culinary degree or formal training

Job description

KEY DUTIES AND RESPONSIBILITIES

• With the restaurant chef organize all activities within a Restaurant Kitchen area ensuring a safe smooth running and profitable operation within the framework of the Hotel.
• Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques including dating proper storage rotation etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels providing team members the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.

Qualifications

• Proven experience as a Chef de Partie or Junior Sous Chef in a high-volume kitchen with a focus on Arabic cuisine
• Strong knowledge of traditional Arabic cooking methods ingredients and presentation styles
• Culinary degree or formal training from a recognized institution preferred
• Ability to manage and train junior kitchen staff
• Excellent understanding of food hygiene and kitchen safety standards (HACCP certification is a plus)
• Ability to work under pressure and maintain consistency in quality and presentation
• Good communication and teamwork skills
• Flexibility to work shifts including weekends and holidays
• Strong organizational and leadership skills

Additional Information

Relocate to remote area

Remote Work

No

Employment Type

Part-time