Junior Sous Chef - Manava

Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nested on the East Crescent of the renowned Palm Jumeirah.

Nestled amongst lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai.

With  touches of French elegance interlaced throughout the resort, we invite guests to enjoy an environment “Where life lives” and indulge in excellence.

The resort comprises of 360 contemporary guest rooms and suites, 182 serviced apartments, 4 ultra-luxury villas, Sofitel Spa with L’Occitane, Fitness Centre, Kids Club and offers a large variety of dining options with 7 restaurants, 5 bars, and lounges.

Key Responsibilities:

• Food Preparation: Assist in preparing and cooking food for the menu, following recipes and presentation guidelines.
• Staff Supervision: Help manage junior kitchen staff, guiding them in their tasks and ensuring proper cooking techniques are followed.
• Quality Control: Maintain the quality of food served, ensuring it meets the standards set by the restaurant or hotel.
• Kitchen Maintenance: Ensure the cleanliness and organization of the kitchen, including compliance with food safety standards.
• Stock Management: Monitor kitchen supplies, stock, and inventory. Assist with ordering food and ensuring proper storage.
• Menu Assistance: Collaborate with the Head Chef and Sous Chef to plan and update the menu, and test new recipes.
• Training: Assist in training new kitchen staff and apprentices, helping them understand kitchen procedures.
• Shift Management: Lead the kitchen during certain shifts in the absence of the Sous Chef, ensuring operations run smoothly.
• Communication: Maintain good communication between the kitchen and front-of-house staff to ensure efficient service delivery.

Skills and Qualifications:

• Proven experience in a professional kitchen, with a strong focus on seafood preparation and cooking techniques.
• Strong culinary skills, with an understanding of various cooking methods, ingredients, and presentation techniques.
• Leadership skills and the ability to manage a team.
• Knowledge of food safety regulations and proper sanitation practices.
• Ability to work under pressure and meet deadlines.
• Strong organizational skills and attention to detail.
• Excellent communication skills.

Working Conditions:

• Fast-paced, high-pressure environment.
• Long hours, including evenings, weekends, and holidays, may be required.
• Standing for long periods and working in hot, noisy conditions.