Junior Sous Chef - Cold Kitchen

Jebel Ali International Hotels L.L.C; Dubai; On-site; AED 30,000 - 42,000; Full time

Job summary

A leading hotel in Dubai is recruiting a Junior Sous Chef to assist in managing kitchen operations. The role focuses on delivering high-quality food, ensuring compliance with safety standards, and contributing to the overall financial goals of the kitchen. Candidates should have a culinary diploma and experience in a 5-star hotel environment.

Qualifications

• Certificate in Food production or Culinary Diploma required.
• HACCP Awareness and basic food hygiene knowledge expected.
• Minimum of 3 years working experience in a relevant role.

Responsibilities

• Ensure food is produced attractively and meets safety standards.
• Monitor kitchen operations and ensure compliance with standards.
• Control expenses and manage food waste effectively.

Skills

Food production methods

Food hygiene

Education

Culinary Diploma

Job description

Job Summary

Junior Sous Chef is responsible to assist the Executive Sous Chef /Sr. Sous Chef in managing his assigned kitchen operation as a successful independent profit centre. Ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling his subordinates and with his focus on the quality of production and delivery of great quality food and menu execution.

Duties and Responsibilities

• Make sure that the food is produced in a very attractive way with attention to every detail; delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards.
• Perform food production and presentation to the customers and staff as directed by the Senior Sous Chefs.
• Consistently use food production methods in accordance with current state and local standards, guidelines and regulations that govern the facility. Must also comply with department and organizational policies, procedures and the Executive Chef’s instructions to ensure that the customers’ expectations are consistently met at all the times.
• Controls expenses for the assigned outlets kitchens
• Understand the impact of kitchen operation on the overall property financial goal.
• Assist the Senior Sous chefs to monitor wastage and stock rotation

Experience and Skills

• Certificate in Food production or Culinary Diploma.
• HACCP Awareness -Food Hygiene – PIC level 3.
• Basic & Intermediate Food Hygiene
• Minimum of 3 years working experience with at least 4 years in a 5 stars hotel, 2 years minimum in prior similar role.