Junior Sous Chef - Arabic Cuisine

About the role

Park Hyatt Dubai is looking for a Junior Sous Chef for its Arabic cuisine restaurant. The role supports the leadership and daily operations of the kitchen, ensuring authentic and contemporary Arabic dishes are prepared and presented consistently in a vibrant dining environment. It involves supervising the culinary team, maintaining quality standards, controlling costs and delivering memorable dining experiences.

Key responsibilities

• Support the Head Chef in overseeing day-to-day culinary operations and service execution.
• Supervise the preparation and presentation of Arabic-inspired dishes, including mezze, grilled specialties, flatbreads, salads and regional favourites.
• Ensure consistency in taste, texture, quality, presentation and portion control across the menu.
• Lead and support the culinary team during service, keeping workflow efficient and dishes delivered on time.
• Assist in developing seasonal dishes, promotional menus and signature offerings.
• Train, coach and mentor Chef de Parties, Demi Chefs de Partie, Commis Chefs and kitchen attendants.
• Conduct regular quality checks on ingredients, preparation methods and finished dishes.
• Coordinate with restaurant management and service teams on special requests and dietary requirements.
• Monitor inventory, stock rotation, purchasing and product quality; drive food cost control through forecasting, portion control and waste reduction.
• Ensure compliance with HACCP, food safety, hygiene, sanitation and occupational health and safety standards.
• Maintain cleanliness and organisation in food preparation, storage and service areas.
• Assist with staffing, scheduling, operational planning and performance management, and cover kitchen operations in the Head Chef's absence.

Required profile

• Diploma or certification in Culinary Arts or a related discipline.
• Minimum 4-5 years of culinary experience, including at least 1-2 years in a supervisory role specializing in Arabic, Levantine or regional cuisine.
• Experience supervising kitchen teams in a high-volume restaurant, grill or luxury hospitality setting.
• Proven leadership, coaching, communication and organizational skills.

Required skills

• Strong knowledge of Arabic cuisine: mezze, grilling, marinades, traditional spices and regional cooking methods.
• Food cost control, inventory management and purchasing processes.
• HACCP, food safety regulations, hygiene and sanitation.
• Ability to work in a fast-paced luxury hospitality environment with high standards of quality and attention to detail.