Requirements
The ideal candidate should have a minimum of 2-4 years of relevant culinary experience, with previous experience as a Junior Sous Chef or strong Chef de Partie in an upscale, luxury, fine-dining, or high-volume standalone restaurant. A strong knowledge of authentic and contemporary Italian cuisine is essential, along with experience supervising and training junior culinary employees. A good understanding of food preparation, portion control, stock rotation, waste management, and strong knowledge of HACCP and food-safety standards are required. A culinary qualification or relevant professional certification is preferred.
Description
Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 112 properties across 26 countries, committed to delivering authentic and diverse hospitality experiences that bring people together around the world.We are seeking an experienced and passionate JuniorSous Chef to join the culinary team at ISOLA, our Italian dining concept in Dubai.The Junior Sous Chef will support the Sous Chef and Head Chef in overseeing daily kitchen operations, supervising food preparation and maintaining exceptional standards of quality, consistency and presentation. The successful candidate should have strong knowledge of Italian cuisine, section-management experience and the ability to perform effectively in a fast-paced restaurant environment.Key ResponsibilitiesSupport the Head Chef and Sous Chef in managing daily kitchen operations.Supervise food preparation and service across assigned kitchen sections.Ensure all dishes are prepared according to approved recipes and presentation standards.Maintain consistency in food quality, taste, portioning and presentation.Ensure mise en place is completed correctly and on time before each service.Allocate daily duties and monitor the performance of junior culinary employees.Train, guide and motivate Commis Chefs and Chef de Parties.Assist with implementing new dishes, seasonal specials and menu changes.Monitor stock levels and assist with ordering, inventory and stock rotation.Control food portions and minimize unnecessary waste.Ensure compliance with HACCP, food-safety, hygiene and sanitation requirements.Check food storage, preparation areas and kitchen equipment regularly.Communicate effectively with the front-of-house team during service.Handle dietary requirements, food allergies and special requests appropriately.Support the kitchen team during busy services and special events.Take responsibility for assigned kitchen sections in the absence of the Sous Chef.Ideal CandidateMinimum of 2–4 years of relevant culinary experience.Previous experience as a Junior Sous Chef or strong Chef de Partie within an upscale restaurant.Strong knowledge and practical experience in authentic and contemporary Italian cuisine.Experience working in a luxury, fine-dining or high-volume standalone restaurant.Previous experience supervising and training junior culinary employees.Good understanding of food preparation, portion control, stock rotation and waste management.Strong knowledge of HACCP and food-safety standards.Culinary qualification or relevant professional certification is preferred.