Junior Sous Chef

About the role

The Junior Sous Chef will support daily kitchen operations at Four Seasons Hotel DIFC, ensuring the highest standards of food quality and presentation in a luxury hospitality environment. This position offers a fast‑paced, multicultural setting where creativity and leadership are valued.

Key responsibilities

• Assist in managing kitchen workflow and supervising staff during service periods.
• Maintain menu quality, consistency, and visual presentation.
• Collaborate with the Executive Chef to develop and test new dishes.
• Train and mentor junior kitchen personnel to raise skill levels.
• Monitor inventory, support stock control, and assist with ordering.
• Ensure food preparation complies with luxury hospitality standards.

Required profile

• Proven experience as a Junior Sous Chef in a luxury hotel or comparable setting.
• Ability to work effectively under pressure and manage kitchen operations.
• Strong leadership and communication abilities.
• Creative mindset for menu development and plating.
• Flexibility to adapt to varying shift patterns and operational demands.

Required skills

• Advanced culinary techniques.
• Menu planning and development.
• Kitchen inventory management.

What we offer

• Work authorization and competitive tax‑free salary.
• Fully furnished staff accommodation.
• Medical and life insurance.
• Paid annual leave and flight allowance to home country.