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JR SOUS CHEF
EF ZIN GROUP
Dubai, UAE
Full-time
Entry
Onsite
Discovered 2 weeks ago
Kitchen operationsFood preparation and cookingFood presentation and quality controlFIFO stock rotationFood safetyHACCP
Key Skills for This Role
Kitchen operationsFood preparation and cookingFood presentation and quality controlFIFO stock rotationFood safetyHACCP
Full Job Posting
Kitchen operations
- Assist the Sous Chef and Executive Chef with daily operations, food preparation, service workflow, and busy service periods.
- Ensure dishes follow company recipes, standards, and presentation requirements.
Food preparation and safety
- Supervise and participate in cooking and presentation; check food quality, freshness, taste, portions, and appearance.
- Ensure correct storage, labeling, FIFO rotation, food temperatures, and food-safety practices.
- Maintain kitchen cleanliness and HACCP compliance; check refrigerators, freezers, workstations, equipment, and storage areas.
Team leadership
- Assist in supervising kitchen team members, assigning tasks, and monitoring performance, attendance, grooming, and discipline.
- Train and guide junior staff on cooking techniques, hygiene, and company procedures.
- Act as kitchen leader in the Sous Chef’s absence when assigned, and coordinate with service and other departments.
Inventory and production
- Assist with stock checks and inventory control; monitor usage, waste, portion control, and food costs.
- Support menu preparation, recipe development, production planning, and mise en place.
- Assist with special events, catering, and large-volume production when required.
Records and equipment
- Maintain production sheets, temperature logs, cleaning schedules, shift handovers, and other kitchen records.
- Report hygiene, food quality, safety, and equipment issues; ensure equipment is used correctly and safely.
- Follow health, safety, and fire-safety requirements.
Role expectations
- Follow company recipes, food quality and presentation standards, HACCP, and food hygiene procedures.
- Support kitchen staff supervision and training, safe food handling, inventory control, and kitchen recordkeeping.
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