Junior Sous Chef Sushi - February 30

7 Management; Dubai; On-site; AED 100,000 - 167,000; Full time

Job summary

February 30 in Dubai is seeking a Chef de Partie to support the Sous Chef and lead a kitchen section during service. You will ensure quality, portion control, and timely plating while maintaining high hygiene standards.

You will train and supervise Commis and Demi Chefs, uphold mise en place, and ensure HACCP compliance and safe food handling across the section.

Qualifications

• Diploma or certificate in culinary arts or related field.
• 3–5 years of culinary experience; 1 year as Chef de Partie or similar supervisory role.
• Proven experience in sushi preparation and Japanese cuisine
• Strong knowledge of food safety, hygiene regulations, and HACCP principles.
• Strong communication, organizational, and time management skills.

Responsibilities

• Oversee assigned kitchen sections during preparation and service, ensuring recipes, portion sizes, presentation standards, and service timelines are met.
• Assist in the preparation and finishing of menu items, ensuring quality, taste and presentation meet standards.
• Supervise Commis Chefs and Demi Chefs within the section, providing guidance and training.
• Maintain mise en place, equipment, and clean, organized workstations for service.
• Monitor stock levels, report replenishment needs, and minimize food waste through portion control.
• Ensure compliance with HACCP and hygiene standards.

Job description

Job Description:

Company Overview

Launched in 2021, February 30 is a one-of-a-kind beach bar, lounge, and restaurant that celebrates boldness, creativity, and individuality. Seamlessly transitioning from laid-back days to high-energy nights, it offers an ever-evolving experience that makes it the premier destination for every occasion.

With its dynamic ambiance, innovative cocktails, and a refined fusion of Mediterranean and Japanese cuisine, February 30 stands out as a place where the unexpected feels right at home. Since opening, it has been recognized with multiple prestigious awards, solidifying its position as one of Dubai’s most acclaimed and must-visit beachfront venues where every moment is designed to defy the ordinary.

Role Overview

Supports the Sous Chef in the day-to-day operation of the kitchen by overseeing assigned sections, ensuring food quality and consistency, and maintaining high standards of hygiene, organization, and teamwork. The role plays a hands-on leadership role during service while contributing to the smooth execution of daily kitchen operations.

Key Responsibilities

• Section Management: Oversees assigned kitchen sections during preparation and service, ensuring recipes, portion sizes, presentation standards, and service timelines are consistently met.
• Food Preparation and Quality: Assists in the preparation and finishing of menu items, ensuring all dishes leaving the kitchen meet the established quality, taste, and presentation standards.
• Team Support and Guidance: Supervises Commis Chefs and Demi Chefs within the assigned section, providing day-to-day guidance, training, and support to maintain productivity and consistency.
• Kitchen Organization: Ensures mise en place is completed, equipment is maintained, and workstations remain clean, organized, and fully prepared for service.
• Stock and Waste Control: Monitors stock levels within the assigned section, reports replenishment requirements to the Sous Chef, ensures proper stock rotation, and minimizes food waste through careful handling and portion control.
• Food Safety and Compliance: Maintains compliance with HACCP, food safety regulations, and company hygiene standards by ensuring cleanliness, safe food handling practices, and proper storage procedures.

Qualifications

• Diploma or Certificate in Culinary Arts or a related field.
• Minimum 3–5 years of culinary experience, with at least 1 year as a Chef de Partie or similar supervisory role.
• Proven experience in sushi preparation and Japanese cuisine
• Strong understanding of food preparation techniques, kitchen operations, and quality standards.
• Good knowledge of food safety, hygiene regulations, and HACCP principles.
• Strong communication, organizational, and time management skills.

Requirements: