Junior Sous Chef - Arabic Cuisine

The Junior Sous Chef - Arabic Cuisine is responsible for supporting the leadership and daily operations of the kitchen, ensuring the consistent preparation and presentation of authentic and contemporary Arabic cuisine within a vibrant dining environment. The role assists in supervising the culinary team, maintaining quality standards, controlling costs, and delivering memorable dining experiences aligned with luxury hospitality expectations. Main Duties: - Support the Head Chef in overseeing the day-to-day culinary operations of the restaurant, ensuring smooth service execution and adherence to established standards. - Supervise the preparation and presentation of Arabic-inspired dishes, including hot and cold mezze, grilled specialties, flatbreads, salads, and regional favourites. - Ensure consistency in taste, texture, quality, presentation, and portion control across all menu offerings. - Lead and support the culinary team during service periods, ensuring efficient workflow, productivity, and timely delivery of dishes. - Assist in developing seasonal dishes, promotional menus, and signature offerings while maintaining the authenticity and character of Arabic cuisine. - Train, coach, and mentor Chef de Parties, Demi Chefs de Partie, Commis Chefs, and kitchen attendants to enhance culinary skills and operational performance. - Conduct regular quality checks on ingredients, food preparation methods, and finished dishes to ensure compliance with established culinary standards. - Coordinate with restaurant management and service teams to ensure seamless operations, guest satisfaction, and proper handling of special requests and dietary requirements. - Monitor inventory levels, stock rotation, purchasing requirements, and product quality to ensure efficient kitchen operations and cost control. - Drive food cost management initiatives through effective forecasting, portion control, waste reduction, and optimal utilization of ingredients. - Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and occupational health and safety standards at all times. - Maintain the highest standards of cleanliness, organization, and maintenance throughout food preparation, storage, and service areas. - Assist with staffing requirements, scheduling, operational planning, and performance management to support business needs. - Assume responsibility for kitchen operations in the absence of the Head Chef, ensuring standards, productivity, and service levels are consistently maintained. - Diploma or certification in Culinary Arts or a related culinary discipline. - Minimum 4-5 years of culinary experience, including at least 1-2 years in a supervisory role specializing in Arabic, Levantine, or regional cuisine. - Strong knowledge of Arabic cuisine, including mezze preparation, grilling techniques, marinades, traditional spices, and regional cooking methods. - Experience in supervising kitchen teams within a high-volume restaurant, grill, or luxury hospitality environment. - Good understanding of food cost control, inventory management, purchasing processes, and operational planning. - Strong knowledge of HACCP, food safety regulations, hygiene practices, and sanitation requirements. - Proven leadership, coaching, communication, and organizational skills. - Ability to perform effectively in a fast-paced luxury hospitality environment while maintaining high standards of quality and attention to detail.

Diploma or certification in Culinary Arts or a related culinary discipline. Minimum 4-5 years of culinary experience, including at least 1-2 years in a supervisory role specializing in Arabic, Levantine, or regional cuisine. Strong knowledge of Arabic cuisine, including mezze preparation, grilling techniques, marinades, traditional spices, and regional cooking methods. Experience in supervising kitchen teams within a high-volume restaurant, grill, or luxury hospitality environment. Good understanding of food cost control, inventory management, purchasing processes, and operational planning. Strong knowledge of HACCP, food safety regulations, hygiene practices, and sanitation requirements. Proven leadership, coaching, communication, and organizational skills. Ability to perform effectively in a fast-paced luxury hospitality environment while maintaining high standards of quality and attention to detail.

Support the Head Chef in overseeing the day-to-day culinary operations of the restaurant, ensuring smooth service execution and adherence to established standards. Supervise the preparation and presentation of Arabic-inspired dishes, including hot and cold mezze, grilled specialties, flatbreads, salads, and regional favourites. Ensure consistency in taste, texture, quality, presentation, and portion control across all menu offerings. Lead and support the culinary team during service periods, ensuring efficient workflow, productivity, and timely delivery of dishes. Assist in developing seasonal dishes, promotional menus, and signature offerings while maintaining the authenticity and character of Arabic cuisine. Train, coach, and mentor Chef de Parties, Demi Chefs de Partie, Commis Chefs, and kitchen attendants to enhance culinary skills and operational performance. Conduct regular quality checks on ingredients, food preparation methods, and finished dishes to ensure compliance with established culinary standards. Coordinate with restaurant management and service teams to ensure seamless operations, guest satisfaction, and proper handling of special requests and dietary requirements. Monitor inventory levels, stock rotation, purchasing requirements, and product quality to ensure efficient kitchen operations and cost control. Drive food cost management initiatives through effective forecasting, portion control, waste reduction, and optimal utilization of ingredients. Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and occupational health and safety standards at all times. Maintain the highest standards of cleanliness, organization, and maintenance throughout food preparation, storage, and service areas. Assist with staffing requirements, scheduling, operational planning, and performance management to support business needs. Assume responsibility for kitchen operations in the absence of the Head Chef, ensuring standards, productivity, and service levels are consistently maintained.