Junior Sous Chef

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Key Deliverables and Responsibilities

Planning & organizing:

• The ability to make requisitions of all items needed for the next day, with the assistance of the chef de partie or senior chef on duty.
• The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.

Operations:

1. The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef.
2. The ability to work closely with the senior chef in preparing mise en place.
3. The ability to work as directed on station of assignment under the appropriate chef de partie or senior chef.
4. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
5. To wear uniforms according to Swissôtel standards.
6. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swissôtel established guidelines and standards
7. The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “first in first out” & “if you make the mess, you clean it up”
8. The ability to follow HACCP guidelines and municipality regulations at all times.
9. The ability to follow clean as you go policy and keep work area clean at all times.
10. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
11. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
12. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
13. The ability to maintain a cooperative working relationship with fellow employees
14. The ability to perform other tasks or projects as assigned by hotel management and staff
15. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover sop
16. The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
17. The ability to handle and rotate food according to established procedures.
18. The ability to maintain the work area and equipment in a safe and sanitary manner.
19. The ability to maintain a positive attitude and a professional disposition.
20. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
21. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
22. The ability to check and complete mise en place pars in setting up the station.
23. The ability to turn off all equipment ensuring no safety hazard has been left behind
24. The ability to set up station properly and on time for each service period.
25. The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef.
26. The ability to make sure quality and quantity meets our standard.
27. The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.
28. The ability to not leave your section without doing the final check.
29. The ability to be able to work in another area when needed and take part in cross training when directed.
30. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
31. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
32. The ability to be able to work unsupervised.
33. The ability to be able to be flexible to the business demands and working hours.
34. The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.
35. The ability to be able to assist and direct the stewards with the daily cleaning tasks.
36. Follow all kitchen regulations as outlined and directed
37. Swipe in and out has to be done in uniform, not before being changed.

Administration:

1. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible
2. The ability to respond properly in any hotel emergency or safety situation.
3. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
4. The ability to sign acceptance for tools, knives, uniforms etc. And will pay back to the company for any loss or damage of said equipment.
5. Fill out the appropriate log sheets according our standard on a daily base
6. Be aware of accident prevention and help enforce safe work habits – zero accidents is our goal.
7. No employee to be on the property after working hours without signed authorisation from a manager except for meals in the staff cafeteria
8. Overtime will be approved on business demands by the chef de cuisine or executive chef
9. Any violation of the above mentioned rules will be subject to disciplinary action.
10. Assist in food preparation and collaborate with the executive/head chef.
11. Help in the design, testing, and implementation of the food and drink menu.
12. Produce high-quality plates for customers in both design and taste.
13. Oversee and supervise kitchen staff.
14. Assist with inventory, ordering, supplier relationships, and management of supplies.
15. Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
16. Keep work and food prep stations clean and comply with food safety standards.
17. Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
18. Maintain the schedule for staff shifts.
19. Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
20. Department Budget
21. Matters pertaining to Culinary  operations
22. Within the authority as assigned by Superior

**Required Qualifications:**

• College Graduate, Hospitality Management, or equivalent professional culinary certification
• Minimum 1 year of documented experience in a junior sous chef or equivalent kitchen position within a fine dining or upscale hospitality establishment
• Demonstrated proficiency in food preparation, plating techniques, and adherence to culinary standards
• Comprehensive knowledge of HACCP guidelines and food safety regulations
• Proficient computer skills, including experience with kitchen management systems and point-of-sale platforms
• Strong command of English, both written and verbal, for effective communication with kitchen staff and management
• Ability to work efficiently under pressure while maintaining strict quality and sanitary standards
• Valid food handler certification or willingness to obtain certification upon hire

**Preferred Qualifications:**

• Experience in a luxury hotel or Michelin-starred kitchen environment
• Advanced knowledge of international cuisines and contemporary plating techniques
• Supervisory or mentoring experience with kitchen staff
• Certification in advanced culinary techniques or specialized cuisine training

Directly opposite to The Dubai Mall, the iconic Burj Khalifa, 10 minutes walk to the Dubai Metro Station and within a few minutes’ drive to DIFC, World Trade Centre and just 15 minutes’ drive from Dubai International Airport, Swissotel Al Murooj is located in downtown Dubai, one of the city’s favoured destinations for business or leisure.