Junior Sous Chef
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Key skills for this role
Role Overview
• Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to the standards
• Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
• Co-ordinate and execute training of Kitchen colleagues
• Be able to motivate colleagues
• Cook any food on a daily basis according to business requirements
• Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
• Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
• Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
• Attend daily and monthly meeting with his department kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed)
• Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
• Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine.
• Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
• Use, wherever possible, locally and seasonally available products in menus and "specials".
• Inspect daily, all fresh food received to ensure the quality is maintained.
• Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates)
• Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• Conjunction with the Chef de cuisine/Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
• During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
Key Skills for This Role
Full Job Posting
Company Description
SLS Dubai Hotel and Residences is a luxury five-star city hotel under Ennismore and the wider Accor group.
The property includes hotel rooms, hotel apartments, and branded residences across 75 floors in Dubai.
Core Responsibilities
- Assist the Sous Chef or Chef de Cuisine in setting and maintaining kitchen standards.
- Optimize materials and manpower to maximize revenue and guest satisfaction.
- Coordinate training, motivate colleagues, and supervise kitchen staff.
- Cook food daily according to business requirements.
- Attend kitchen meetings and report updates to senior kitchen leadership.
- Support banquet culinary standards, menu planning, recipe testing, and product specifications.
- Use locally and seasonally available products where possible.
- Inspect incoming food, food stores, and refrigerated areas for quality and compliant storage.
- Check preparation, costs, quality, quantities, inventories, and portion control.
- Run the hot plate during service and maintain required presentation and food quality.
Qualifications
- Three years of experience as a Chef de Partie or in a similar position.
- Strong verbal, listening, and written communication skills.
- Ability to work under pressure and in a multicultural environment.
- Cost awareness, managerial skills, and computer skills.
- Basic food and hygiene training certification.
- Fluent English; an additional language is a plus.
- Knowledge of product specifications.
- Creativity in food quality and presentation, plus leadership and team-building ability.
- Versatility and resourcefulness.
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