As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls.

Responsibilities of Junior Sous Chef

• Contribute to menu creation.
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team.
• Ensure consistency in quality of dishes at all times.
• Manage customer relations when necessary, in the absence of the Chef.
• Ensure resources meet business needs through the effective management of working rotas.
• Support brand standards through the training and assessment of your team.
• Manage food cost controls to contribute to Food and Beverage revenue.
• Knowledge of activities in other departments and implications.
• Ensure compliance with food hygiene and Health and Safety standards.

Requirements of Junior Sous Chef

• Diploma / Certification in Culinary Art or its equivalent.
• 2+ years previous experience in a similar role.
• Strong experience.

Skills and Knowledge Desired

• Approaches food in a creative way.
• Strong supervisory skills.
• Positive attitude.
• Good communication skills.
• Committed to delivering a high level of customer service.
• Excellent grooming standards.
• Excellent planning and organising skills.
• Willingness to learn.
• Ability to work a variety of shifts including weekends, days, afternoons and evenings.

JuniorSous Chef Bab Al Shams Desert Resort Dubai Kerzner

Housekeeping Host Grand Hyatt Abu Dhabi

Team Leader Front Office Park Hyatt Abu Dhabi