Junior Sous Chef

About the role

SLS Dubai Hotel and Residences, a luxury 5-star city hotel belonging to Ennismore under the Accor group, is looking for a Junior Sous Chef. The role supports the Sous Chef and Executive Chef in running the daily kitchen, with a strong focus on Italian cuisine.

Key responsibilities

• Assist the Sous Chef and Executive Chef in overseeing daily kitchen operations and food production and service.
• Supervise kitchen colleagues so that dishes are prepared and presented according to recipes, quality standards and presentation guidelines.
• Ensure consistency in food quality, taste, portioning and presentation.
• Support seasonal menus, daily specials and innovative dishes using fresh, high-quality ingredients.
• Maintain knowledge of Italian cuisine, traditional recipes and modern culinary trends.
• Monitor food stock, storage, inventory control and ordering, and help minimize food waste.
• Ensure compliance with food safety, hygiene, sanitation and HACCP standards, and keep workstations clean and organized.
• Train, guide and motivate Commis Chefs and other kitchen staff.
• Work with the service team to deliver food on time and support food cost control through portion control and stock management.
• Stay hands-on during service, especially during busy periods, and perform other duties assigned by the Executive Chef or Sous Chef.

Required profile

• Diploma or degree in Culinary Arts, Professional Cookery or a related field.
• Minimum 3-5 years of experience in a professional kitchen, preferably in an upscale restaurant or luxury hospitality setting.
• Previous experience as a Junior Sous Chef or senior Chef de Partie is preferred.
• Ability to lead, motivate and develop kitchen colleagues.
• Flexibility to work shifts, weekends and public holidays.

Required skills

• Strong knowledge of Italian cuisine, cooking techniques and contemporary culinary trends.
• Good understanding of food costing, inventory management, portion control and stock rotation.
• Knowledge of HACCP, food safety and hygiene standards.
• Excellent knowledge of food preparation, cooking methods, ingredient selection and presentation.
• Strong organizational, communication and time-management skills, and ability to work under pressure.