Junior Sous Chef - Swissotel Al Murooj

Accor Group; Dubai; On-site; AED 67,000 - 89,000; Full time

Job summary

Swissotel Al Murooj in Dubai is seeking a Junior Sous Chef to support daily kitchen operations, coordinate stations, and ensure Swissotel culinary standards are met. You will follow recipes, supervise junior staff, and maintain HACCP compliance across a fine dining hotel kitchen.

The role requires a college degree or equivalent culinary certification, and at least 1 year in a junior sous chef or similar position. On-site work with an emphasis on timely service and guest satisfaction is offered.

Qualifications

• College graduate in Hospitality Management or holder of an equivalent professional culinary certification.
• Minimum 1 year of documented experience as a Junior Sous Chef or in an equivalent kitchen position within a fine dining or upscale hospitality establishment.
• Demonstrated proficiency in food preparation, cooking techniques, and professional plating.
• Comprehensive knowledge of HACCP guidelines and applicable food safety regulations.
• Proficient computer skills, including experience with kitchen management systems and point‑of‑sale platforms.

Responsibilities

• Plan, prioritize, and organize daily kitchen activities to ensure timely food preparation and service.
• Prepare requisitions for ingredients and supplies required for the following day, with assistance from the Chef de Partie or senior chef.
• Review production requirements and prepare the necessary mise en place for assigned kitchen stations.
• Check mise en place quantities against established preparation levels before each service.
• Ensure kitchen stations are properly organized and ready on time.
• Maintain production lists and ensure sufficient preparation is available for the next shift.
• Follow established shift handover procedures to maintain continuity of kitchen operations.
• Support same-day and advance preparation for other kitchen sections when instructed.
• Work closely with the senior culinary team to maintain standards and taste.
• Prepare and cook food according to approved recipes and instructions from the Chef de Cuisine or senior chef.
• Follow standard recipes, reference photographs, and plating guidelines to maintain consistency.
• Ensure food quality, taste, portion size, and presentation meet Swissotel standards.
• Taste and season dishes appropriately before they are served.
• Prepare and plate food orders received from Food and Beverage service staff accurately and within required service times.
• Maintain consistency in food preparation across assigned stations.
• Accommodate guest dietary requirements, preferences, and special requests whenever possible.
• Notify the Chef de Cuisine or senior chef of food quality concerns, guest complaints, or operational problems.
• Complete final checks of the assigned section before leaving the station.
• Assist in supervising kitchen employees and coordinating daily culinary activities.
• Provide guidance and support to colleagues during food preparation and service.
• Maintain effective communication with supervisors, kitchen staff, and other hotel departments.
• Work cooperatively with the culinary team to maintain smooth kitchen operations.
• Assist with staff shift scheduling and operational coordination.
• Support colleagues in other kitchen sections when required.
• Participate in cross‑training activities and work in different kitchen areas when directed.
• Assist in coordinating daily cleaning duties with the stewarding team.
• Maintain a professional attitude and contribute to a positive working environment.
• Carry out assigned responsibilities independently when required.
• Assist the Executive Chef and senior culinary team with menu planning and development.
• Contribute to the testing and implementation of food and beverage menu items.
• Support the preparation of high‑quality dishes that meet established taste and presentation standards.
• Develop knowledge of international cuisines, cooking methods, and contemporary plating techniques.
• Participate in hotel culinary training programs and professional development activities.
• Explore new culinary ideas through practical learning and research.
• Suggest improvements to menu offerings, kitchen performance, and service efficiency.
• Support the consistent execution of approved menu items across kitchen operations.
• Follow Hazard Analysis and Critical Control Points (HACCP) guidelines and applicable municipality regulations.
• Maintain clean, organized, and hygienic food preparation areas.
• Apply the clean‑as‑you‑go policy throughout daily kitchen operations.
• Follow proper food handling, storage, and rotation procedures.
• Apply first‑in, first‑out (FIFO) inventory rotation practices.
• Ensure stored food items are properly covered, dated, and labeled according to established procedures.
• Keep refrigerators, equipment, work surfaces, and preparation stations clean and organized.
• Maintain kitchen equipment and work areas in a safe and sanitary condition.
• Follow hotel accident prevention procedures and promote safe working practices.
• Switch off and clean ovens, cooking equipment, and work surfaces as required.
• Check that equipment is safely switched off and no hazards remain before leaving the assigned section.
• Follow kitchen regulations and established food safety standards at all times.
• Assist with kitchen inventory management and ingredient requisitions.
• Support ordering activities and coordination with suppliers as assigned.
• Monitor the availability and condition of food supplies and kitchen equipment.
• Help maintain appropriate stock levels for daily culinary operations.
• Minimize food waste through careful preparation, portion control, and proper storage.
• Support the achievement of budgeted food cost targets.
• Assist with departmental budget‑related responsibilities within assigned authority.
• Identify equipment maintenance requirements and support arrangements for repairs and servicing.
• Encourage responsible use of kitchen resources and supplies.
• Complete daily kitchen log sheets and required operational records.
• Attend kitchen meetings, departmental briefings, and training sessions as directed.
• Maintain awareness of hotel activities and assist colleagues when required.
• Follow established procedures for the issue and acknowledgment of kitchen tools, knives, uniforms, and other assigned equipment.
• Take responsibility for assigned equipment in accordance with hotel policies.
• Follow established timekeeping, attendance, and uniform requirements.
• Obtain appropriate authorization for overtime and access to hotel premises outside working hours.
• Maintain a professional appearance in accordance with Swissotel grooming and uniform standards.
• Understand hotel emergency procedures and respond appropriately to safety incidents.
• Perform additional culinary and operational duties assigned by management within the scope of the role.

Skills

Food preparation

HACCP knowledge

English communication

Teamwork

Time management

Food safety

Education

College graduate in Hospitality Management or equivalent culinary certification

Tools

Kitchen management software

POS platforms

Job description

Job Snapshot

• Role: Junior Sous Chef
• Location: Dubai, United Arab Emirates
• Industry: Hospitality
• Function: Chef/Culinary/Kitchen Management
• Experience: Minimum 1 year in a Junior Sous Chef or equivalent kitchen position
• Job Type: Full Time
• Work Arrangement: On-site

Job Details

• Country: United Arab Emirates
• City: Dubai
• Industry: Hospitality
• Function: Chef/Culinary/Kitchen Management
• Salary: Not disclosed
• Gender: No Preference
• Candidate Nationality: Not specified
• Job Type: Full Time
• Work Arrangement: On-site

Key Deliverables and Responsibilities

• Kitchen Planning and Organization
  • Plan, prioritize, and organize daily kitchen activities to ensure timely food preparation and service.
  • Prepare requisitions for ingredients and supplies required for the following day, with assistance from the Chef de Partie or senior chef.
  • Review production requirements and prepare the necessary mise en place for assigned kitchen stations.
  • Check mise en place quantities against established preparation levels before each service.
  • Ensure kitchen stations are properly organized and ready on time.
  • Maintain production lists and ensure sufficient preparation is available for the next shift.
  • Follow established shift handover procedures to maintain continuity of kitchen operations.
  • Support same-day and advance preparation for other kitchen sections when instructed.
• Food Preparation and Culinary Standards
  • Work closely with the Senior Chef, Executive Sous Chef, and Executive Chef to maintain culinary standards.
  • Prepare and cook food according to approved recipes and instructions from the Chef de Cuisine or senior chef.
  • Follow standard recipes, reference photographs, and plating guidelines to maintain consistent presentation.
  • Ensure food quality, taste, portion size, and presentation meet established Swissotel standards.
  • Taste and season dishes appropriately before they are served.
  • Prepare and plate food orders received from Food and Beverage service staff accurately and within required service times.
  • Maintain consistency in food preparation across assigned stations.
  • Accommodate guest dietary requirements, preferences, and special requests whenever possible.
  • Notify the Chef de Cuisine or senior chef of food quality concerns, guest complaints, or operational problems.
  • Complete final checks of the assigned section before leaving the station.
• Kitchen Team Supervision and Coordination
  • Assist in supervising kitchen employees and coordinating daily culinary activities.
  • Provide guidance and support to colleagues during food preparation and service.
  • Maintain effective communication with supervisors, kitchen staff, and other hotel departments.
  • Work cooperatively with the culinary team to maintain smooth kitchen operations.
  • Assist with staff shift scheduling and operational coordination.
  • Support colleagues in other kitchen sections when required.
  • Participate in cross‑training activities and work in different kitchen areas when directed.
  • Assist in coordinating daily cleaning duties with the stewarding team.
  • Maintain a professional attitude and contribute to a positive working environment.
  • Carry out assigned responsibilities independently when required.
• Menu Development and Culinary Improvement
  • Assist the Executive Chef and senior culinary team with menu planning and development.
  • Contribute to the testing and implementation of food and beverage menu items.
  • Support the preparation of high‑quality dishes that meet established taste and presentation standards.
  • Develop knowledge of international cuisines, cooking methods, and contemporary plating techniques.
  • Participate in hotel culinary training programs and professional development activities.
  • Explore new culinary ideas through practical learning and research.
  • Suggest improvements to menu offerings, kitchen performance, and service efficiency.
  • Support the consistent execution of approved menu items across kitchen operations.
• Food Safety, Hygiene and HACCP Compliance
  • Follow Hazard Analysis and Critical Control Points (HACCP) guidelines and applicable municipality regulations.
  • Maintain clean, organized, and hygienic food preparation areas.
  • Apply the clean‑as‑you‑go policy throughout daily kitchen operations.
  • Follow proper food handling, storage, and rotation procedures.
  • Apply first‑in, first‑out (FIFO) inventory rotation practices.
  • Ensure stored food items are properly covered, dated, and labeled according to established procedures.
  • Keep refrigerators, equipment, work surfaces, and preparation stations clean and organized.
  • Maintain kitchen equipment and work areas in a safe and sanitary condition.
  • Follow hotel accident prevention procedures and promote safe working practices.
  • Switch off and clean ovens, cooking equipment, and work surfaces as required.
  • Check that equipment is safely switched off and no hazards remain before leaving the assigned section.
  • Follow kitchen regulations and established food safety standards at all times.
• Inventory, Purchasing and Cost Control
  • Assist with kitchen inventory management and ingredient requisitions.
  • Support ordering activities and coordination with suppliers as assigned.
  • Monitor the availability and condition of food supplies and kitchen equipment.
  • Help maintain appropriate stock levels for daily culinary operations.
  • Minimize food waste through careful preparation, portion control, and proper storage.
  • Support the achievement of budgeted food cost targets.
  • Assist with departmental budget‑related responsibilities within assigned authority.
  • Identify equipment maintenance requirements and support arrangements for repairs and servicing.
  • Encourage responsible use of kitchen resources and supplies.
• Kitchen Administration and Reporting
  • Complete daily kitchen log sheets and required operational records.
  • Attend kitchen meetings, departmental briefings, and training sessions as directed.
  • Maintain awareness of hotel activities and assist colleagues when required.
  • Follow established procedures for the issue and acknowledgment of kitchen tools, knives, uniforms, and other assigned equipment.
  • Take responsibility for assigned equipment in accordance with hotel policies.
  • Follow established timekeeping, attendance, and uniform requirements.
  • Obtain appropriate authorization for overtime and access to hotel premises outside working hours.
  • Maintain a professional appearance in accordance with Swissotel grooming and uniform standards.
  • Understand hotel emergency procedures and respond appropriately to safety incidents.
  • Perform additional culinary and operational duties assigned by management within the scope of the role.

Required Qualifications

• College graduate in Hospitality Management or holder of an equivalent professional culinary certification.
• Minimum 1 year of documented experience as a Junior Sous Chef or in an equivalent kitchen position within a fine dining or upscale hospitality establishment.
• Demonstrated proficiency in food preparation, cooking techniques, and professional plating.
• Comprehensive knowledge of HACCP guidelines and applicable food safety regulations.
• Proficient computer skills, including experience with kitchen management systems and point‑of‑sale platforms.
• Strong written and spoken English communication skills.
• Ability to work efficiently under pressure while maintaining food quality and hygiene standards.
• Valid food handler certification or willingness to obtain certification upon joining.

Preferred Qualifications

• Previous experience in a luxury hotel or Michelin‑starred kitchen environment.
• Advanced knowledge of international cuisines and contemporary food presentation techniques.
• Experience supervising or mentoring kitchen employees.
• Additional certification in advanced culinary techniques or specialized cuisine preparation.

Professional Skills and Competencies

• Strong practical cooking and food preparation abilities.
• Good understanding of professional kitchen operations and culinary service requirements.
• Ability to follow recipes and maintain consistent food quality.
• Attention to detail in seasoning, presentation, portion control, and hygiene.
• Effective planning and time management skills.
• Ability to coordinate kitchen activities during busy service periods.
• Good communication and teamwork skills.
• Ability to work independently and follow senior chef instructions.
• Knowledge of safe food handling and storage practices.
• Awareness of inventory management, waste reduction, and food cost control.
• Willingness to learn new culinary techniques and work across kitchen sections.
• Flexible approach to working hours and changing operational demands.
• Professional conduct and commitment to maintaining Swissotel culinary standards.

About Swissotel Al Murooj

Swissotel Al Murooj is located in Downtown Dubai, directly opposite The Dubai Mall and the iconic Burj Khalifa. The hotel is within approximately 10 minutes ' walking distance of a Dubai Metro station and a short drive from Dubai International Financial Centre (DIFC) and Dubai World Trade Centre. Dubai International Airport is approximately 15 minutes away by car. Its central location makes it a convenient destination for business and leisure travelers visiting Dubai. As part of the Accor hospitality network, Swissotel Al Murooj emphasizes professional service, culinary quality, and established international hospitality standards. Accor supports employee learning and professional development, encouraging its teams to build their skills and explore career opportunities within its international hospitality network.