Junior Sous Chef

Role Overview

Junior Sous Chef at SLS Dubai Hotel and Residences, a luxury lifestyle 5-star city hotel belonging to Ennismore under the Accor group, located in Dubai.

Company Overview

SLS Dubai Hotel and Residences is one of the tallest hotels and residences in the region, boasting 946 units across 75 floors: 254 uniquely designed hotel rooms, 321 hotel apartments, and 371 Branded Residences. Designed by award-winning architect and interior designer Paul Bishop, it is a distinctive landmark in Downtown Dubai.

Role Purpose

Support the Sous Chef and Chef de Cuisine in maintaining culinary standards, supervising kitchen operations, and ensuring smooth departmental function while optimizing materials, manpower, revenue, and guest satisfaction.

Key Responsibilities

Standards & Quality

• Assist the Sous Chef or Chef de Cuisine to set and maintain departmental standards.
• Establish culinary standards specific to banquets that meet target market needs, in conjunction with the Chef de Cuisine or Sous Chef.
• Establish job methods and supervise cooking standards on a regular basis to maintain high quality of food and service.
• Inspect daily all fresh food received to ensure quality is maintained.
• Inspect twice daily all food stores and refrigerated areas and suggest corrective storage methods to comply with Health & Safety regulations, avoid spoilage, and ensure regular turnover of food items, providing completed checklists to the Executive Chef or designates.
• Check daily food preparation, individual costs, quality, quantity, inventories, and portion control.
• Ensure presentation and quality of food during service periods are in accordance with established standards.

Operations & Planning

• Ensure smooth operation of the assigned department by optimizing use of materials and manpower, thereby maximizing revenue and guest satisfaction.
• 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.
• Use locally and seasonally available products in menus and specials wherever possible.
• Write specific and accurate product specifications and standard recipes for use in the computer system and by the Materials Manager.
• Cook food daily according to business requirements.

Personnel & Training

• Coordinate and execute training of kitchen colleagues.
• Assist the Chef de Cuisine or Sous Chef in the supervision of all colleagues engaged in the kitchen.
• Be able to motivate colleagues.
• Demonstrate leadership and team-building capabilities.

Meetings & Reporting

• Attend daily meetings with the Executive Chef or Executive Sous Chef regarding menus.
• Attend daily and monthly meetings with kitchen department colleagues and report to the Executive Sous Chef or Chef de Cuisine, or designate when instructed.
• Attend meetings as required in the Operational Manual and update the Executive Chef or Executive Sous Chef on points raised.

Service

• During service periods, personally run the hot plate and assist when needed.

Qualifications & Experience

• 3 years experience as Chef de Partie or similar position.
• Basic Food and Hygiene training certification.

Skills & Competencies

• Strong verbal, listening, and written communication skills.
• High communication skills and fluent in English; additional language is a plus.
• Innovative, proactive, and reliable.
• Ability to work well under pressure and in a multicultural environment.
• Cost awareness.
• Managerial and computer skills.
• Knowledge of product specification.
• Creative in terms of quality and presentation of food.
• Leadership and team builder.
• Versatile and resourceful.