Junior Sous Chef at Sofitel Dubai The Palm (Par of Accor Hotel Chain) is responsible to support the culinary team in food preparation and kitchen operations, ensuring high quality dishes are served and standards are maintained.

Responsibilities of Junior Sous Chef

• Ensure consistency and highest quality in food taste, temperature and presentation.
• Ensure the quality and cleanliness of all food displays with maximum creativity.
• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision.
• Check all set-ups for restaurant and banquet functions.
• Responsible for the correct timing during service and that food served is always of the highest standards.
• Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage.
• Check stores and refrigerators and oversee proper storage and recycling of leftovers.
• Ensure effective communication among the kitchens and with other departments.
• Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications.
• Supervise food tasting sessions and guide chefs for new menu implementation.
• Update menu recipe cards and menu planning for promotions.
• Conduct staff training and on-the-job training on kitchen skills and new menu items.
• Guide employee orientation for new hires.
• Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures.

Requirements of Junior Sous Chef

• College degree in Hotel Management or related culinary degree.
• At least 3 years of industry and culinary management experience & Banquets.
• Previous experience training team members in large quantity food preparation.

Skills and Knowledge Desired

• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork.
• Eye for detail to achieve operational excellence.
• Excellent guest service skills.

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