Junior Sous Chef

Role overview

Culinary operations and team leadership

• Support efficient daily kitchen operations, supervise assigned sections, and coordinate preparation and service.
• Maintain approved recipes, portioning, presentation, mise-en-place, and execution standards.
• Support menu changes, seasonal offerings, events, and special culinary requirements.
• Guide and train Chef de Parties, Demi Chefs, and Commis Chefs and contribute to a respectful, collaborative kitchen culture.

Quality, cost, and food safety

• Maintain food quality, taste, and presentation while considering allergens, dietary needs, and guest preferences.
• Support menu development and respond positively to guest feedback.
• Support portion control, stock management, inventory, storage, labelling, FIFO rotation, and responsible ingredient use.
• Minimise food waste and promote sustainable kitchen practices.
• Follow HACCP, food safety, hygiene, and kitchen SOPs; keep work areas safe and report equipment or safety concerns.

Collaboration

• Work with the Sous Chef, Executive Chef, wider culinary team, Stewarding, Food & Beverage, and other hotel teams.
• Support banqueting, events, and wider culinary requirements when needed.

Qualifications and experience

• Previous experience as a Junior Sous Chef in a luxury hotel, resort, or high-end restaurant.
• Strong hands-on culinary skills and experience supervising junior colleagues.
• Good understanding of food quality, stock control, food cost, and waste management.
• Strong knowledge of HACCP, food safety, and hygiene standards.
• A culinary qualification or relevant professional certification is preferred.

Competencies

• Strong culinary and technical skills, hands-on leadership, and attention to quality and consistency.
• Organisation, ability to perform under pressure, and a positive, collaborative, solutions-focused approach.
• Commitment to culinary excellence, guest experiences, responsible kitchen practices, and Banyan Tree’s culture of care.

About Banyan Tree Dubai