Junior Sous Chef - Elevate Your Culinary Leadership

Ennismore; Dubai; On-site; AED 67,000 - 100,000; Full time

Job summary

SLS Dubai Hotel and Residences, part of Ennismore under the Accor umbrella, seeks a Chef de Partie to assist the kitchen leadership in maintaining culinary standards across all service lines.

You will train staff, oversee daily culinary operations, and ensure cost control and portion accuracy while delivering high-quality, well-presented dishes in a fast-paced, multicultural environment.

Qualifications

• Minimum 3 years of experience as Chef de Partie or in a similar role.
• Excellent communication in English; additional language is a plus.
• Ability to work under pressure in a multicultural environment.
• Knowledge of product specification and portion control.

Responsibilities

• Assist the Sous Chef or Chef de Cuisine to set standards and maintain them.
• Ensure smooth operation of the department by optimizing materials and manpower; maximize revenue and guest satisfaction.
• Coordinate and execute training of kitchen colleagues
• Motivate colleagues
• Cook food daily according to business requirements
• Assist in supervision of kitchen staff
• Attend daily/weekly meetings with Executive Chef and team
• Establish culinary standards for banquets and menus with senior chefs
• Plan recipes and test samples with Executive Chef and Chef de Cuisine
• Write product specifications and standards in the system
• Use locally sourced products where possible
• Inspect daily fresh food and storage conditions
• Monitor costs, quality, and inventory; enforce portion control
• During service, run the hot plate and ensure presentation and quality meet standards

Skills

Strong communication skills

Leadership and Team builder

Cost awareness

Fluent in English

Education

Basic Food Hygiene training certification

Job description

SLS Dubai Hotel and Residences, part of Ennismore under the Accor umbrella, seeks a Chef de Partie to assist the kitchen leadership in maintaining culinary standards across all service lines.

You will train staff, oversee daily culinary operations, and ensure cost control and portion accuracy while delivering high-quality, well-presented dishes in a fast-paced, multicultural environment.