Junior Sous Chef - Dubai - JUMEIRAH

    JUMEIRAH
    JUMEIRAH Dubai

    5 days ago

    Jumeirah background
    Description

    Roles and Responsibilities

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

    • 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.

    The estimated salary for this role is $80,000 - $110,000 per year, depending on experience and location.

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