Junior Sous Chef

Banyan Tree Dubai Role Overview As a Junior Sous Chef at Banyan Tree Dubai , you will support the Sous Chef and Executive Chef in the day-to-day kitchen operation, ensuring consistently high standards of food quality, presentation and service. This is a hands-on leadership role, guiding the culinary team through preparation and service while contributing to dining experiences that reflect Banyan Tree’s commitment to quality, thoughtful hospitality and a strong sense of place. Key Responsibilities Culinary Operations Support the Sous Chef in ensuring smooth and efficient daily kitchen operations. Supervise assigned sections and coordinate preparation and service across the team. Ensure dishes are prepared and presented consistently according to approved recipes and quality standards. Maintain strong standards of mise-en-place, portioning, presentation and execution. Support menu changes, seasonal offerings, events and special culinary requirements. Team Leadership Supervise, guide and support Chef de Parties, Demi Chefs and Commis Chefs. Provide hands-on coaching, feedback and training to develop the culinary team. Lead by example and contribute to a positive, respectful and collaborative kitchen culture. Quality & Guest Experience Ensure food consistently meets Banyan Tree Dubai’s standards for quality, taste and presentation. Maintain awareness of allergens, dietary requirements and guest preferences. Support new dishes and menu development while responding positively to guest feedback. Cost Control & Sustainability Support portion control, stock management, inventory and responsible use of ingredients. Ensure correct storage, labelling and FIFO rotation of food products. Minimise food waste and promote responsible, sustainable kitchen practices. Health, Safety & Hygiene Ensure compliance with HACCP, food safety, hygiene and kitchen SOPs. Maintain clean, organised and safe working areas. Ensure kitchen equipment is used correctly and report maintenance or safety concerns promptly. Collaboration Work closely with the Sous Chef, Executive Chef and wider culinary team to deliver smooth daily operations. Coordinate effectively with Stewarding, Food & Beverage and other hotel teams. Support banqueting, events and wider culinary requirements when needed.

Qualifications & Experience Previous experience as a Junior Sous Chef within a luxury hotel, resort or high-end restaurant. Strong hands-on culinary skills with 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. Culinary qualification or relevant professional certification is preferred. Competencies Strong culinary and technical skills. Confident, hands-on team leadership. Excellent attention to quality and consistency. Strong organisation and ability to perform under pressure. Positive, collaborative and solutions-focused approach. Passion for culinary excellence and memorable guest experiences. Commitment to responsible kitchen practices and Banyan Tree’s culture of care.