Junior Sous Chef

Minor International; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading hospitality group in Dubai is seeking an experienced Jr Sous Chef to join their team. The ideal candidate will have at least 12 years of experience in a 4/5 Star hotel environment and will be responsible for ensuring the quality of culinary offerings, developing menus, and adhering to food safety standards. This fulltime role requires a customer-centric attitude, strong leadership skills, and knowledge of culinary hygiene practices. Join us to lead a dynamic kitchen team and enhance guest satisfaction.

Qualifications

• At least 12 years experience in a 4/5 Star Hotel Environment as a Jr Sous Chef.
• Able to lead and continually develop a team.
• Strong understanding of culinary hygiene practices and HACCP.

Responsibilities

• Ensure accurate and punctual completion of reports and schedules.
• Develop menus that meet target market needs.
• Maintain food safety and sanitation practices.
• Participate in departmental training to improve service levels.

Skills

Leadership

Team collaboration

Customer-centric attitude

Culinary hygiene practices

Basic computer skills

Job description

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests and their colleagues. Within this the key responsibilities for this position are:

• Ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs, and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner.
• Develop menus and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
• Develop menus and set standard recipes (as per SOPs) which allow the restaurant to run at an acceptable food cost thereby satisfying guest needs and expectations.
• Have a complete understanding of and adhere to the company’s policy relating to fire hygiene and safety.
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Audit requirements for HACCP and Dubai Municipality as needed.
• Check incoming produce ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• Maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Assist in building an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
• Interact with management of other departments within areas of responsibility and develop solid working relationships with them.
• Identify market needs and trends in terms of food for both hotel guests and local market and monitor and analyse the menus and products of competitive restaurants.
• Plan and implement effective food promotions in coordination with the chef's office.
• 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 comply with food handling techniques including dating, proper storage, and rotation; maintain basic food safety and sanitation practices.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing associates with the training and resources to take care of our guests.
• Promote positive interdepartmental relations through candid communication and cooperation.
• Maintain and oversee adherence to departmental checklists and cleaning schedules.

Qualifications

• At least 12 years experience in a 4/5 Star Hotel Environment as a Jr Sous Chef.
• Able to lead and continually develop a team.
• Works well in a team environment and collaborates with others.
• Customer‑centric attitude.
• Can‑do mentality.
• Basic computer skills / knowledge.
• Well groomed with good personal hygiene practices.
• Strong understanding of culinary hygiene practices and HACCP.

Remote Work

No

Employment Type

Fulltime