Junior Sous Chef

SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.

Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.

A wondrous and striking landmark in Downtown District, designed by the award- winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.

• Assist the Sous Chef and Executive Chef in overseeing the daily kitchen operations, ensuring smooth and efficient food production and service.

• Supervise and coordinate the activities of kitchen colleagues, ensuring all dishes are prepared and presented according to established recipes, quality standards, and presentation guidelines.

• Ensure consistency in food quality, taste, portioning, and presentation, maintaining the highest standards of culinary excellence.

• Support the development and execution of seasonal menus, daily specials, and innovative dishes, incorporating fresh, high-quality ingredients.

• Maintain a strong understanding of Italian cuisine, cooking techniques, traditional recipes, and modern culinary trends.

• Ensure all food preparation and cooking activities are carried out efficiently and in accordance with established standards and procedures.

• Monitor food stock levels, ensure proper storage, and assist with inventory control, ordering, and minimizing food waste.

• Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards at all times.

• Monitor kitchen cleanliness, equipment maintenance, and organization, ensuring all workstations are properly maintained.

• Train, guide, and motivate Commis Chefs and other kitchen colleagues, supporting their professional development and performance.

• Work closely with the service team to ensure timely food delivery, smooth coordination, and guest satisfaction.

• Assist in controlling food costs through effective portion control, stock management, and minimizing wastage.

• Maintain a hands-on approach during service, ensuring consistency, efficiency, and attention to detail, particularly during busy operations.

• Perform any other duties and responsibilities as assigned by the Executive Chef or Sous Chef.

• Diploma or Degree in Culinary Arts, Professional Cookery, or a related field.

• Minimum 3–5 years of experience in a professional kitchen, preferably within an upscale restaurant or luxury hospitality environment.

• Previous experience in a Junior Sous Chef or senior Chef de Partie position is preferred.

• Strong knowledge of Italian cuisine, traditional cooking techniques, and contemporary culinary trends.

• Excellent knowledge of food preparation, cooking methods, ingredient selection, and presentation standards.

• Good understanding of food costing, inventory management, portion control, and stock rotation.

• Knowledge of HACCP, food safety, and hygiene standards.

• Ability to lead, motivate, and develop kitchen colleagues.

• Strong organizational, communication, and time-management skills.

• Ability to work under pressure in a fast-paced kitchen environment.

• Creative mindset with a strong passion for food quality, consistency, and culinary excellence.

• Flexibility to work shifts, weekends, and public holidays as required.