Junior Sous Chef

Company Description Al Safadi Hospitality is a leading hospitality group renowned for delivering exceptional culinary experiences and authentic Lebanese hospitality. Our growing portfolio includes Al Safadi Restaurants, Oventine, and Table 25, with exciting new hospitality concepts and retail brands currently in development. As we continue to expand across Dubai and Abu Dhabi, we are looking for passionate and skilled culinary talent to join our kitchen teams and contribute to the consistent, high-quality food experiences our brand is known for. Role Description We are looking for a driven and capable Junior Sous Chef to support the Sous Chef and Head Chef in the daily running of our kitchen. The ideal candidate will help oversee kitchen operations, maintain quality and consistency across sections, and step into a leadership role during service. This role requires strong culinary skills, growing leadership ability, and the capacity to perform efficiently in a fast-paced, high-volume kitchen. Qualifications • Experience: Minimum 3–4 years of experience in a professional kitchen, including prior experience as a Chef de Partie or in a junior leadership role, preferably within a hotel, restaurant, or hospitality group. • Education: Diploma or certification in Culinary Arts is preferred. • Kitchen Leadership: Experience supervising kitchen staff, coordinating sections, and supporting service flow during peak hours. • Culinary Skills: Strong technical cooking skills across multiple kitchen sections, with the ability to maintain consistency and quality standards. • Food Safety: Strong knowledge of food safety, hygiene, and sanitation standards (HACCP), including responsibility for compliance within the kitchen. • Operational Skills: Ability to assist with inventory management, ordering, waste control, and cost control. • Team Development: Ability to train, mentor, and support junior kitchen staff. • Soft Skills: Strong leadership and communication skills, problem-solving ability, composure under pressure, and a positive team-oriented attitude. Show more Show less

Minimum 3–4 years of experience in a professional kitchen, including prior experience as a Chef de Partie or in a junior leadership role, preferably within a hotel, restaurant, or hospitality group. Diploma or certification in Culinary Arts is preferred. Kitchen leadership experience supervising kitchen staff, coordinating sections, and supporting service flow during peak hours. Strong technical cooking skills across multiple kitchen sections with the ability to maintain consistency and quality standards. Strong knowledge of food safety, hygiene, and sanitation standards (HACCP), including responsibility for compliance within the kitchen. Ability to assist with inventory management, ordering, waste control, and cost control. Ability to train, mentor, and support junior kitchen staff. Strong leadership and communication skills, problem-solving ability, composure under pressure, and a positive team-oriented attitude.

Support the Sous Chef and Head Chef in the daily running of the kitchen. Help oversee kitchen operations, maintain quality and consistency across sections, and step into a leadership role during service. This role requires strong culinary skills, growing leadership ability, and the capacity to perform efficiently in a fast-paced, high-volume kitchen.