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 hotels 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 restaurants 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 hotels 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

Qualifications :

• 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.

Additional Information :

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.

Remote Work :

No

Employment Type :

Full-time