Junior Sous Chef: Lead, Mentor & High-Volume Kitchen

TALENTMATE; Dubai; On-site; AED 89,000 - 134,000; Full time

Job summary

Accor in Dubai is seeking a talented Junior Sous Chef to join our culinary team. In this hands-on role, you’ll work with the Sous Chef and Head Chef to support kitchen operations while developing your leadership skills in a fast-paced, premium, high-volume setting.

You’ll mentor the kitchen staff, manage inventory, uphold food safety standards, assist in menu development, and coordinate with front-of-house to ensure exceptional guest experiences and consistently high-quality dishes.

Qualifications

• Culinary degree or diploma required.
• Current Food Handler and HACCP certification (or willingness to obtain).
• Strong knowledge of food safety, hygiene, and sanitation standards.
• Experience leading kitchen teams in premium or high-volume settings.

Responsibilities

• Oversee daily kitchen operations with the Sous Chef and Head Chef.
• Lead and mentor kitchen staff to maintain a collaborative environment.
• Monitor inventory levels and control costs.
• Ensure food safety, hygiene, and sanitation compliance.
• Coordinate with front-of-house for seamless guest experiences.
• Assist in menu development and culinary innovation.
• Train staff on techniques and standards.
• Optimize workflow and station assignments during service.
• Troubleshoot issues with composure and creativity.
• Contribute to continuous improvement initiatives.

Skills

Kitchen leadership

Inventory management

Food safety

Team motivation

Communication

Time management

Attention to detail

menu execution

Problem solving

Calm under pressure

Education

Culinary degree/diploma

Tools

Kitchen equipment

Kitchen management systems

Job description

Accor in Dubai is seeking a talented Junior Sous Chef to join our culinary team. In this hands-on role, you’ll work with the Sous Chef and Head Chef to support kitchen operations while developing your leadership skills in a fast-paced, premium, high-volume setting.

You’ll mentor the kitchen staff, manage inventory, uphold food safety standards, assist in menu development, and coordinate with front-of-house to ensure exceptional guest experiences and consistently high-quality dishes.