Junior Sous Chef (Mediterranean Restaurant)

• Create innovative and appealing menus that cater to the tastes and preferences of hotel guests.
• Assist in managing all aspects of kitchen operations and ensuring a smooth and efficient service.
• Coordinate with the hotel management team to align menu offerings with the hotel's branding and target market.
• Stay updated on food trends, seasonal ingredients, and dietary preferences to enhance menu offerings.
• Supervise and participate in food preparation, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation.
• Monitor portion sizes, food temperature, and cooking techniques to maintain consistency and quality across all dishes.
• Implement food safety protocols and sanitation standards to prevent foodborne illnesses and ensure compliance with health regulations.
• Recruit, train, and supervise kitchen staff, including chefs, line cooks, and prep cooks, to ensure efficient operations and high productivity.
• Delegate tasks, schedule shifts, and provide ongoing training and feedback to develop culinary skills and promote teamwork.
• Foster a positive work environment by promoting open communication, cooperation, and professionalism among kitchen staff.
• Monitor food inventory levels, order supplies, and manage food costs to achieve budgetary goals while minimizing waste and spoilage.
• Develop and implement cost-effective recipes, portion control measures, and menu pricing strategies to maximize profitability.
• Conduct regular inventory audits, analyze food usage reports, and adjust ordering practices based on demand and seasonal fluctuations.
• Collaborate with hotel management, event planners, and other departments to coordinate special events, banquets, and catering services.
• Contribute to menu development, food costing, and seasonal specials aligned with the restaurant’s concept.
• Ensure compliance with HACCP and food safety standards at all times.
• Control kitchen stock, minimize waste, and ensure proper storage of all food items.
• Train and mentor junior team members, fostering a positive and engaged kitchen culture.
• Collaborate with the Cluster Sous Chef on ordering, inventory, and supplier quality.
• Ensure mise en place is prepared timely and accurately for each service.
• Conduct regular taste checks and quality control to maintain signature flavours and standards.
• Assist in creating and testing new grilled dishes or seasonal items in line with market trends.
• Ensure kitchen equipment is maintained in good working condition and report any maintenance needs.
• Support the implementation of sustainability practices by reducing food waste and optimizing resource usage.
• Communicate effectively with front-of-house staff, servers, and guests to ensure seamless service and address any menu-related inquiries or feedback.
• Step in to lead kitchen operations during the absence of the Cluster Sous Chef.
• Monitor team attendance, grooming, and discipline in coordination with Talent and Culture and the culinary leadership.
• Participate in departmental meetings and contribute ideas to enhance culinary performance and guest experience.
• Assist in coordinating with suppliers to ensure availability of premium-quality ingredients, especially meats and grilling essentials.
• Ensure allergen and dietary requests are strictly followed and documented.
• Support sustainable practices, waste reduction efforts, and eco-friendly initiatives to minimize the hotel's environmental impact and promote a greener kitchen operation.
• Identify areas for improvement in F&B quality by reviewing quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly.
• Participate in hotel events, themed nights, and promotional culinary activities as required
• Fully understand and comply with all ‘statutory’ trainings, protocols and operational procedures mandated by UAE Government

• Proven experience in a hotel or fine dining establishment.
• Culinary degree or certification from an accredited institution.
• Strong culinary skills, creativity, and passion for food preparation and presentation.
• Excellent leadership, organizational, and communication skills.
• Knowledge of food safety regulations, sanitation practices, and kitchen management.
• Ability to handle high-pressure situations, multitask, and adapt to changing priorities.
• Proficiency in menu planning, cost analysis, and inventory management software.
• Certification in food safety and/or culinary arts may be required depending on local regulations.

Your team and working environment:

Diverse, young and vibrant team

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.