Junior Sous Chef

About The First Group Hospitality The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. Hotel Local Hotel Local Dubai is a community-centric lifestyle brand located in Jumeirah Village Triangle, offering thoughtfully curated stays rooted in local culture and connection. As part of Autograph Collection, each stay is shaped by its neighbourhood and local stories, inviting guests to uncover hidden gems and experience the destination in a way that feels distinctly unique. From farm-to-table dining at Farmers Commons to relaxed social gatherings at Neighbourhood Brew, Hotel Local blends design, music, art and wellness into every stay, creating spaces that feel personal, purposeful and authentically local. A Stay Exactly Like Nothing Else. For more information, visit tfghospitality.com The Sous Chef assists in managing the daily kitchen operation, ensuring the consistent quality, presentation, and timely preparation of all food. The role supports the Executive Chef in leading the culinary team, maintaining standards, and delivering an excellent dining experience. Key Responsibilities • Supervise and coordinate the kitchen team during daily operations and service. • Assist with menu planning, recipe development, and food presentation. • Ensure all dishes meet the hotel’s standards for quality, taste, portion, and presentation. • Organize daily preparation, mise en place, and kitchen production. • Monitor food quality, freshness, storage, and portion control. • Ensure compliance with HACCP, food safety, hygiene, and health and safety standards. • Train, guide, and motivate Commis, Chef de Parties, and other kitchen colleagues. • Monitor food costs, stock levels, wastage, and proper product usage. • Coordinate with the service team to ensure smooth and timely food delivery. • Assist with ordering, receiving, and checking food supplies. • Maintain cleanliness, organization, and discipline within the kitchen. • Support the Executive Chef with administrative and operational duties. • Take charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef. Qualifications And Experience • Diploma or degree in Culinary Arts, Hospitality, or a related field. • Previous experience as a Sous Chef or Chef de Partie in a hotel or high-volume restaurant. • Strong knowledge of international cuisine, cooking techniques, and kitchen operations. • Good understanding of food cost control, HACCP, and kitchen safety. • Strong leadership, communication, and organizational skills. • Ability to work under pressure and manage a diverse kitchen team. • Flexible to work shifts, weekends, and public holidays. Show more Show less

Diploma or degree in Culinary Arts, Hospitality, or a related field. Previous experience as a Sous Chef or Chef de Partie in a hotel or high-volume restaurant. Strong knowledge of international cuisine, cooking techniques, and kitchen operations. Good understanding of food cost control, HACCP, and kitchen safety. Strong leadership, communication, and organizational skills. Ability to work under pressure and manage a diverse kitchen team. Flexible to work shifts, weekends, and public holidays.

Supervise and coordinate the kitchen team during daily operations and service. Assist with menu planning, recipe development, and food presentation. Ensure all dishes meet the hotel’s standards for quality, taste, portion, and presentation. Organize daily preparation, mise en place, and kitchen production. Monitor food quality, freshness, storage, and portion control. Ensure compliance with HACCP, food safety, hygiene, and health and safety standards. Train, guide, and motivate Commis, Chef de Parties, and other kitchen colleagues. Monitor food costs, stock levels, wastage, and proper product usage. Coordinate with the service team to ensure smooth and timely food delivery. Assist with ordering, receiving, and checking food supplies. Maintain cleanliness, organization, and discipline within the kitchen. Support the Executive Chef with administrative and operational duties. Take charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef.