Junior Sous Chef

Junior Sous Chef (21516) Rare Finds is a collection of extraordinary resorts rooted in their destination and shaped by its people. Each destination celebrates the stories, culture and character of its surroundings, creating meaningful experiences that could only exist in that place. Set among Dubai's sweeping dunes, Bab Al Shams Desert Resort is a timeless treat shaped by the spirits and traditions of the desert. Rooted in Emirati culture, the resort brings guest closer to the stories, flavours and rituals of the land through authentic encounters and shared experiences. From desert adventures to moments of gathering and celebration, every stay reveals a deeper connection to the heritage, people and enduring beauty of the desert. About The Role To oversee and maintain the highest standards of food quality, kitchen operations, food safety, and hygiene while ensuring efficient cost control, team development, and smooth daily operations in line with the hotel’s standards and management objectives. Key Duties and Responsibilities • Ensures the kitchen develop, provide, and maintain a standard of the particular cuisine of the highest order. • Works with the Executive Chef and Sous Chef to ensure that the overall management of the kitchen meets with all legislation and that all processes are in place to ensure this, including health and safety and hygiene. • Sets the standards and recipes for the particular outlet, always having a hands-on approach. • Trains, mentors and motivates junior chefs. • Supports the Management in a proactive way, ensuring a smooth successful running of the kitchen. • Works with the Executive Chef and Sous Chef in ensuring that all targets for the kitchen as set by the Management are met, for example: Gross Profit and staff turnover. • Gives tasks to junior chefs and check that they are carried out in the correct manner. • Maintains good employee relations and motivate colleagues. • Checks the main information board regarding changes in any banquet or other information regarding the organization. • Makes sure night is covered and all information is passed on to the next shift • Ensures food safety system is followed and monitored. Experience & Educational Requirements • Good command of English language spoken & written • Performs task accurately and efficiently • Undertake all tasks completely • Flexible • Organized and disciplined, dedicated and loyal • Friendly, pleasant and easy to be around • Work effectively under pressure to meet deadlines • Willing to take personal responsibility for own performance. Join a team that is warm,caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Experience & Educational Requirements: • Good command of English language spoken & written • Performs task accurately and efficiently • Undertake all tasks completely • Flexible • Organized and disciplined, dedicated and loyal • Friendly, pleasant and easy to be around • Work effectively under pressure to meet deadlines • Willing to take personal responsibility for own performance.

Key Duties and Responsibilities: • Ensures the kitchen develop, provide, and maintain a standard of the particular cuisine of the highest order. • Works with the Executive Chef and Sous Chef to ensure that the overall management of the kitchen meets with all legislation and that all processes are in place to ensure this, including health and safety and hygiene. • Sets the standards and recipes for the particular outlet, always having a hands-on approach. • Trains, mentors and motivates junior chefs. • Supports the Management in a proactive way, ensuring a smooth successful running of the kitchen. • Works with the Executive Chef and Sous Chef in ensuring that all targets for the kitchen as set by the Management are met, for example: Gross Profit and staff turnover. • Gives tasks to junior chefs and check that they are carried out in the correct manner. • Maintains good employee relations and motivate colleagues. • Checks the main information board regarding changes in any banquet or other information regarding the organization. • Makes sure night is covered and all information is passed on to the next shift • Ensures food safety system is followed and monitored.