Junior Sous Chef

• Support the Sous Chef in managing the kitchen operations: food preparation cooking plating and service
• Ensure the consistency of all dishes in terms of taste appearance portion size and presentation according to established recipes and brand standards
• Participate in mise en place line management assembly stations and service execution during high volume periods.
• Monitor and manage ingredient quality storage stock rotation and minimize waste.

• Maintain highest standards of hygiene sanitation and kitchen safety in compliance with HACCP and local regulations.
• Conduct regular checks on storage equipment food preparation and service to ensure compliance with standards.
• Ensure proper handling labeling and storage of food items and supervise compliance across shifts.

• Supervise and support the kitchen team (line cooks prep cooks commis) during service; ensure smooth operations across shifts.
• Provide training guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.
• Assist with recruiting evaluating performance and providing feedback to culinary team members.

• Help manage inventory levels placing orders as required monitoring usage and ensuring value for money.
• Assist in controlling food cost portion control wastage minimization and aligning kitchen operations with budgetary goals.
• Contribute to the development and implementation of standard operating procedures (SOPs) and best practices for kitchen efficiency.

• Collaborate with the culinary leadership team to develop and implement special menus seasonal dishes promotions and themed events.
• Interact with guests when needed to gather feedback resolve concerns and enhance their dining experience. 
• Uphold the brands standards in luxury service presentation and hospitality experience.

Qualifications :

• Culinary diploma or equivalent qualification in culinary arts hotel & restaurant management or related field.
• Minimum 3 years experience in a professional all day dining and banquet kitchen environment including at least 1 year experience as Junior Sous Chef.
• Experience in luxury hotels highend restaurants or similar premium hospitality settings preferred.
• Strong culinary foundation: proficiency in a variety of cooking techniques cuisines plating/presentation styles and kitchen management.
• Leadership qualities: ability to motivate train and direct a team; strong communication and interpersonal skills.
• Excellent organizational multitasking and timemanagement skills; ability to work under pressure in a fastpaced environment.
• Flexible to work varied shifts including evenings weekends and holidays.
• Knowledge of food safety hygiene standards health regulations and kitchen operations software/inventory systems is a plus.
• A positive proactive attitude with a passion for culinary excellence creativity and guest satisfaction.

Additional Information :

Junior Sous Chef for Mercure Abu Dhabi Downtown

Remote Work :

No

Employment Type :

Full-time