Junior Sous Chef: Lead Sections, Drive Quality & Service

7 Management; Dubai; On-site; AED 70,000 - 110,000; Full time

Job summary

7 Management in Dubai, United Arab Emirates, seeks a Chef de Partie to support the Sous Chef in daily kitchen operations. You will lead an assigned section during service, ensure food quality, and maintain hygiene and teamwork across the kitchen.

Key responsibilities include overseeing prep and service, assisting with food preparation, guiding junior cooks, maintaining mise en place, controlling stock and waste, and upholding HACCP standards.

Qualifications

• Diploma or Certificate in Culinary Arts or a related field.
• Minimum 3-5 years of culinary experience, with at least 1 year in a supervisory role as Chef de Partie.
• Strong knowledge of food safety, hygiene regulations and HACCP principles.
• Strong communication, organizational and time management skills.

Responsibilities

• Oversees assigned kitchen sections during preparation and service, ensuring recipes, portions and presentation meet standards.
• Assists in cooking and finishing menu items to maintain quality and presentation.
• Supervises Commis Chefs and Demi Chefs, providing guidance and training.
• Maintains mise en place, clean and organized workstations for service.
• Monitors stock levels and rejects waste, ensuring rotation and portion control.
• Ensures HACCP compliance and high hygiene standards in daily operations.

Skills

Communication skills

Organizational skills

Time management

Food preparation techniques

Kitchen operations

Quality standards

HACCP knowledge

Education

Diploma or Certificate in Culinary Arts

Job description

7 Management in Dubai, United Arab Emirates, seeks a Chef de Partie to support the Sous Chef in daily kitchen operations. You will lead an assigned section during service, ensure food quality, and maintain hygiene and teamwork across the kitchen.

Key responsibilities include overseeing prep and service, assisting with food preparation, guiding junior cooks, maintaining mise en place, controlling stock and waste, and upholding HACCP standards.