Junior Sous Chef

About the role

The Junior Sous Chef will support the Sous Chef and Chef de Cuisine in delivering high‑quality culinary experiences at SLS Dubai, a 5‑star luxury hotel within the Accor group. This role combines hands‑on cooking, staff development and operational oversight to ensure smooth kitchen performance.

Key responsibilities

• Assist the Sous Chef or Chef de Cuisine in setting and maintaining culinary standards.
• Optimize material and manpower usage to maximize revenue and guest satisfaction.
• Coordinate and deliver training for kitchen colleagues.
• Motivate team members and ensure daily food preparation meets business requirements.
• Supervise kitchen staff and attend daily meetings with the Executive Chef and Executive Sous‑Chef.
• Participate in operational manual meetings and report updates to senior chefs.
• Help establish banquet‑specific culinary standards and plan menus, recipes, and sample testing.
• Write accurate product specifications and standard recipes for the computer system and materials manager.
• Prioritize the use of locally sourced, seasonal products in menus and specials.
• Inspect fresh food deliveries and storage areas to ensure quality, safety and proper turnover.
• Monitor daily food preparation, costs, quality, inventories and portion control.
• Develop and enforce job methods and cooking standards on an ongoing basis.

Required profile

• Enthusiastic and able to motivate kitchen colleagues.
• Strong organizational skills and attention to detail.
• Willingness to attend regular meetings and follow operational procedures.
• Ability to work under the guidance of senior chefs and adapt to fast‑paced hotel environment.

Required skills

• Food safety inspection and compliance.
• Menu planning and recipe development.
• Inventory control and portion management.
• Use of locally and seasonally available ingredients.