Junior Sous Chef

Roles and responsibilities

About the Job: An exciting opportunity has arisen for a Sous Chef to join Italian Fika restaurant in Jumeirah Beach Hotel.

Job Purpose: To assist the Executive Chef/Chef de Cuisine in supervising and managing all kitchen activities, ensuring high service delivery and quality standards in menu creation, staff management, inventory, and kitchen operations.

Key Responsibilities:

• Prepare and cook high-quality food according to menu guidelines, recipes, and instructions from senior chefs.
• Maintain high standards of hygiene, cleanliness, and food handling practices.
• Assist in setting food service and quality standards in compliance with Jumeirah policies.
• Contribute to new menu ideas, ensuring creativity and use of seasonal ingredients.
• Oversee staff training and maintain active training programs for team members.
• Manage daily kitchen operations and ensure adherence to health and safety regulations.
• Motivate and guide kitchen staff, ensuring smooth operations and exceptional guest experiences.

Experience:

• At least 5 years of experience in culinary roles, including 2 years as a Sous Chef with a luxury international hotel.

Competencies:

• Strong expertise in menu development, food production, and hygiene practices.
• Ability to manage multi-cuisine kitchens and deliver exceptional food quality and presentation.
• Excellent team leadership, communication, and customer service skills.

Desired candidate profile

1. Kitchen Management: Assisting in overseeing kitchen operations, ensuring that all food preparation and cooking processes run smoothly.

2. Staff Supervision: Managing and training kitchen staff, including line cooks and other kitchen personnel, ensuring they follow recipes and cooking techniques.

3. Menu Planning: Contributing to menu development and planning, including creating new dishes and updating existing ones based on seasonal ingredients and trends.

4. Quality Control: Ensuring that all dishes meet the restaurant’s standards for taste, presentation, and quality before they leave the kitchen.

5. Inventory Management: Monitoring stock levels of ingredients and supplies, assisting in ordering and managing inventory to minimize waste.

6. Food Safety Compliance: Adhering to food safety and sanitation regulations, ensuring that all kitchen practices comply with health department standards.

7. Culinary Preparation: Preparing and cooking a variety of dishes, often stepping in to assist line cooks during busy service periods.

8. Collaboration: Working closely with the Executive Chef and other kitchen staff to coordinate meal preparation and service.

9. Cost Control: Assisting in managing food costs and labor costs, implementing practices to maximize efficiency and minimize waste.

10. Guest Interaction: Occasionally interacting with guests to receive feedback and ensure satisfaction, particularly in fine dining environments.

Key Skills

1. Culinary Expertise: Strong knowledge of cooking techniques, kitchen equipment, and various cuisines.

2. Leadership: Ability to lead and motivate a team, fostering a collaborative and positive kitchen environment.

3. Time Management: Strong organizational skills to manage multiple tasks efficiently, especially during peak service hours.

4. Creativity: Innovative thinking in menu creation and dish presentation, with a passion for culinary arts.

5. Communication: Excellent verbal communication skills for effectively coordinating with kitchen staff and front-of-house teams.

Qualities

• Passion for Cooking: A deep enthusiasm for culinary arts that drives excellence in food preparation.
• Attention to Detail: Ensuring precision in cooking and presentation to meet high standards.
• Resilience: Ability to remain calm and effective under pressure during busy service periods.