junior sous chef

Mandarin Oriental Hotel Group

Based at the Mandarin Oriental Downtown, Dubai within the Pastry department in Dubai, the Pastry Junior Sous Chef is responsible for supporting the pastry kitchen operations by creating high-quality desserts and confections, managing inventory, training the team, ensuring food safety standards, and collaborating on menu development to deliver exceptional guest experiences. Pastry Junior Sous Chef reports to the Pastry Chef.
As a Pastry Junior Sous Chef, you will be responsible for the following duties:
<ul>
<li>Assist the Pastry Chef in overseeing daily operations of the pastry kitchen, ensuring consistent quality, presentation, and production of all baked goods and desserts.</li>
<li>Supervise and support the pastry team, providing hands-on training, delegating tasks effectively, and maintaining a positive and productive work environment.</li>
<li>Ensure all recipes, portion controls, and plating guides are strictly followed, maintaining brand standards and creativity in all pastry offerings.</li>
<li>Manage inventory and requisitions for pastry ingredients and supplies, minimizing waste and ensuring cost control without compromising quality.</li>
<li>Maintain strict hygiene, cleanliness, and food safety standards in accordance with local health regulations and hotel policies.</li>
<li>Collaborate with the culinary and service teams to develop seasonal menus, special event offerings, and cater to guest dietary requirements or special requests.</li>
</ul>
As a Pastry Junior Sous Chef, we expect from you: 
<ul>
<li>5-7 years of culinary experience, preferably with exposure to the Middle East market.</li>
<li>Skilled in creating a variety of chocolate confections, plated desserts, banquet items, and custom cakes/showpieces.</li>
<li>Experienced in producing high tea items, cake shop displays, and managing inventory and stock control.</li>
<li>Proficient in ordering stock and ensuring quality and quantity upon receipt.</li>
<li>Excellent communication skills, confident speaker, able to interact effectively at all organizational levels.</li>
<li>Strong organizational abilities, self-motivated, deadline-driven, and able to build positive working relationships.</li>
</ul>

Junior Sous Chef - Pastry

Hilton Hotels

A Junior Sous Chef - Main Kitchen for Conrad Dubai will be responsible for performing the following tasks to the highest standards: <ul> <li>Assist in managing all aspects of the kitchen including operational, quality and administrative functions</li> <li>Assist in managing the provision of food to the outlet and taking action where necessary to ensure compliance with current legislation</li> <li>Assist in positive outcomes from guest queries in a timely and efficient manner</li> <li>Ensure food items are of a good quality and stored correctly</li> <li>Contribute to menu creation by responding and incorporating Guest feedback</li> <li>Ensure the consistent production of high quality food through all hotel food outlets</li> <li>Assist in managing customer relations when necessary</li> <li>Ensure resources support the business needs through the effective management of working rotations</li> <li>Support brand standards through the training and assessment of the team</li> <li>Assist in leading the kitchen brigade effectively to ensure a well-organized and motivated team</li> <li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li> <li>Assist other departments wherever necessary and maintain good working relationships</li> </ul>

Junior Sous Chef

Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to The standards Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction. Co-ordinate and execute training of Kitchen colleagues Be able to motivate colleagues Cook any food on a daily basis according to business requirements Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised. Attend daily and monthly meeting with his department kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed) Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market. Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine. Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager Use, wherever possible, locally and seasonally available products in menus and "specials". Inspect daily, all fresh food received to ensure the quality is maintained. Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health &amp; Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates) Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. Conjunction with the Chef de cuisine/Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.

Yousef Al-Rajhi Group

Chef in Charge (Junior Sous Chef Level) – ZARO Riyadh&nbsp;At ZARO, we flip, roll, and serve more than just food – we serve smiles. We’re looking for a Chef in Charge with solid experience leading a fast-paced kitchen, strong technical skills, and a sense of fun that matches our energetic brand culture.&nbsp;<h3>Responsibilities:</h3>&nbsp;<ul><li>Supervise kitchen operations, ensuring all parathas, burgers, and sides are consistently prepared to ZARO standards.</li><li>Lead the team with enthusiasm, fostering a fun and engaging atmosphere for both team and guests.</li><li>Oversee daily prep, ordering, and mise en place management.</li><li>Maintain hygiene, safety, and cleanliness across all kitchen sections.</li><li>Coordinate with the front-of-house to ensure smooth and timely service.</li><li>Mentor and train junior chefs with a hands-on approach.</li><li>Uphold brand presentation, taste, and quality consistency.</li><li>Report directly to the Head Chef / Brand Operations.</li></ul>&nbsp;<h3>Requirements:</h3>&nbsp;<ul><li>Minimum 3 years’ experience in a similar leadership role within a busy casual dining concept.</li><li>Strong cooking skills and understanding of contemporary street-style cuisine.</li><li>Energetic, playful, and outgoing personality – essential for the ZARO vibe.</li><li>Ability to manage pressure with a smile and engage with both team and customers.</li><li>Excellent communication and leadership abilities.</li></ul>

Chef in Charge (Junior Sous Chef)

Dubai Limited Investment LLC

Al Maha is a leading catering company specializing in nutritious, balanced, and delicious meal solutions. We focus on creating innovative, health-conscious menus that cater to diverse dietary preferences and wellness goals. We are expanding our healthy meal division and are seeking a passionate Junior Sous Chef with experience in diet meal planning and menu development. Assist the Head Chef in developing and planning healthy, nutritionally balanced menus for our meal plans and catering clients. Create recipes tailored to specific diet requirements (e.g., weight loss, keto, high-protein, vegan, gluten-free, etc.). Ensure all dishes are prepared according to nutritional standards and portion control guidelines. Collaborate with nutritionists or dietitians to ensure menu accuracy and health compliance. Maintain high food quality, consistency, and presentation standards. Monitor kitchen operations and assist in daily food preparation. Manage ingredient sourcing, cost control, and inventory related to healthy meal production. Stay up to date with health food trends and innovative cooking techniques. Ensure hygiene, food safety, and sanitation standards are strictly followed.

Junior Sous chef-Healthy Meal Planning

KERZNER INTERNATIONAL LIMITED

With the global growth of our brands, you will be an integral part of the Resort s success and your role goes beyond developing potential relationships with our guests and colleagues. Where you will be responsible in providing a smooth run of Oriental Kitchen operations.Suitable candidate will be reporting directly to the Chef De Cuisine and should have at least 2-3 years experience in a similar position in luxury resorts or five-star hotels. He/she must have a strong experience in international cuisine, creative, dynamic, passionate, flexible and with good leadership skills.

TIVOLI

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
WHY THIS JOB EXISTS 
To serve the needs of the business, our guests and our colleagues by taking responsibility for all food production of a hotel outlet.
Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&amp;B is regarded as a strong point of differentiation for the hotel in its local market. 
At Anantara, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all. 
KEY DUTIES AND RESPONSIBILITIES 
Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:<ul><li>
Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.</li><li>
To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.</li><li>
To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.</li><li>
To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.</li><li>
To maintain food safety &amp; protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.</li><li>
To accurately forecast business demands on a weekly basis to ensure efficient staffing &amp; food production.</li><li>
To be responsible for maintaining outlet safety at all times.</li><li>
To be responsible for asset management of all outlet property and facilities.</li><li>
Conduct a preventative maintenance inspection on a monthly basis.</li><li>
To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.</li><li>
To supervise all associates including hiring and discipline in conjunction with the Executive Chef.</li><li>
Promote positive inter-departmental relations through candid communication and cooperation.</li><li>
Above all, to lead by example through a &ldquo;hands on&rdquo; approach to motivate our Associates to excel.</li></ul> 

Qualifications<ul><li> 
College degree in Hotel Management or related culinary degree</li><li>At least 3 years of industry and culinary management experience</li><li>Previous experience training team members in large quantity food preparation.</li><li>Excellent knowledge of quality food operations.</li><li>Passion for leadership and teamwork</li><li>Eye for detail to achieve operational excellence</li><li>Excellent guest service skills</li></ul></div>

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