Junior Sous Chef – F&B Culinary – Jumeirah Beach Hotel

Job Description

Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different™ brand promise.

Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design at the heart of every guest experience.

Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities.

As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments.

Jumeirah is committed to embedding equality, diversity, and inclusion in all its practices, embracing a culture that celebrates diversity.

Jumeirah Beach Hotel, Dubai’s premier lifestyle destination, is located on Jumeirah Beach Road just 15 km from the city centre and 25 km from Dubai International Airport. The 26-floor hotel has a curved design which represents the shape of a breaking wave and offers pristine private beaches with undisturbed views of the Arabian Gulf.

With 599 sea-facing rooms and suites and 19 private villas, as well as 21 restaurants and bars, extensive conference and banqueting facilities, a private marina, Sinbad’s Kids Club, Talise™ Spa, and direct complimentary access to Wild Wadi Waterpark™ for all guests, the hotel continues to redefine the holiday experience.

About the Role:

An opportunity has arisen for Junior Sous Chef to join the Culinary team at Jumeirah Beach Hotel. It’s the responsibility of the Junior Sous Chef to ensure that the kitchen is run smoothly, efficiently and cost effectively. The Junior Sous Chef requires good leadership qualities, organizational and should have administrative talent which he will be held fully responsible for their outlet operation and to produce food which is of high quality and standard.

The main responsibilities are:

• To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Chef de Cuisine in an accurate and punctual manner.
• To develop menus and “specials” which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
• To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges. 
• Another important role for the Jr. Sous Chef is to ensure that colleagues follow strict hygiene rules and maintain what we have already achieved with HACCP throughout the resort.   
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, trainings and development.
• Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
• Identifies Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
• Plans and implements effective food promotions in co-ordination with the Chefs office.
• To respond to change in the departmental function as dictated by the industry, company, or hotel. 
• Any other duties as may reasonably be requested by the management.

About you:

The ideal candidate for this position will have the following experience and qualifications: 

• College or Culinary school graduate
• Minimum of 3 years’ experience in a five-star hotel or all-day dining restaurant in the same position
• Background in European/Mediterranean cuisine
• Menu compilation skills
• Experience working with multi-cultural teams.
• Good comprehension of the English language

About the Benefits:

We offer an attractive tax-free salary, paid in Dirhams (AED), the local currency of the UAE. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, excellent leave and health care package, flights home, accommodation, life insurance, functional incentives and other employee benefits making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.