Junior Sous Chef

About the role

The Junior Sous Chef supports the Chef de Cuisine in delivering high‑quality food across all food‑and‑beverage outlets. You will supervise kitchen teams, ensure proper preparation, and maintain the highest standards of hygiene and guest service.

Key responsibilities

• Supervise, coordinate and participate in mise en place preparation for all F&B outlets.
• Control freshness, preparation techniques and storage of goods.
• Check personal hygiene of Demi Chefs and Commis Chefs on the section.
• Assist the Chef de Cuisine in developing new recipes and menu ideas.
• Manage daily inventory, order and turnover of products for the section.
• Oversee cooking procedures, portioning, garnishing and presentation of dishes.
• Maintain effective communication with colleagues from other departments.
• Set up work rosters and allocate tasks according to the mise en place list.
• Provide consistent guest care, handle complaints promptly and report incidents.
• Ensure compliance with health, safety and fire‑prevention procedures.

Required profile

• High standard of personal hygiene and grooming.
• Proper uniform maintenance and presentation.
• Familiarity with Rixos the Palm Dubai performance and product standards.
• Ability to answer guest questions quickly and politely.
• Awareness of health, safety and security protocols.

Required skills

• Kitchen skills
• HACCP standards and certification