Junior Sous Chef

Company description

SLS Dubai Hotel and Residences is a luxury lifestyle five-star city hotel that belongs to Ennismore under the wider Accor Group umbrella.

Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments, and 371 branded residences spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.

A wondrous and striking landmark in the Downtown District, designed by award-winning architects and interior designer Paul Bishop, SLS Dubai is a unique cabinet of curiosities that never ceases to delight.

Job description

• Assist the Sous Chef or Chef de Cuisine in setting and maintaining standards.
• Ensure the smooth operation of the department by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
• Coordinate and execute training for kitchen colleagues.
• Motivate colleagues.
• Prepare food daily according to business requirements.
• Assist the Chef de Cuisine or Sous Chef in supervising all colleagues engaged in the kitchen.
• Attend daily meetings with the Executive Chef or Executive Sous Chef regarding menus.
• Attend meetings as required in the operational manual and update the Executive Chef or Executive Sous Chef on points raised.
• Attend daily and monthly meetings with kitchen colleagues and report to the Executive Sous Chef or Chef de Cuisine, or a designate when instructed.
• Assist the Chef de Cuisine or Sous Chef in establishing culinary standards for banquets that meet the needs of the target market.
• Assist the Chef de Cuisine or Sous Chef in planning menus and recipes and testing samples in conjunction with the Executive Chef, Executive Sous Chef, or Chef de Cuisine.
• Write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager.
• Use locally and seasonally available products in menus and specials wherever possible.
• Inspect all fresh food received daily to ensure quality is maintained.
• Inspect food stores and refrigerated areas twice daily. Suggest correct storage methods where necessary to comply with health and safety regulations, avoid spoilage, and ensure regular turnover of food items. Submit completed checklists to the Executive Chef or a designate.
• Check food preparation, individual costs, quality, quantity, inventories, and portion control daily.
• In conjunction with the Chef de Cuisine or Sous Chef, establish job methods, regularly supervise cooking standards, and make corrections where necessary to maintain high-quality food and service.
• During service periods, personally run the hot plate and assist as needed, ensuring food presentation and quality meet established standards.

Qualifications

• Three years of experience as a Chef de Partie or in a similar position.
• Strong verbal, listening, and written communication skills.
• Innovative, proactive, and reliable.
• Ability to work well under pressure and in a multicultural environment.
• Cost awareness.
• Basic food and hygiene training certification.
• Managerial and computer skills.
• Strong communication skills and fluency in English. Additional languages are a plus.
• Knowledge of product specifications.
• Creativity in food quality and presentation.
• Leadership and team-building skills.
• Versatile and resourceful.