Junior Sous Chef

About the Company

Established in 2021, February 30 is a distinctive beach bar, lounge, and restaurant located in Dubai, renowned for its bold, creative, and individualistic approach. It effortlessly blends a relaxed daytime environment with vibrant nightlife energy, offering a continually evolving atmosphere that caters to various occasions. Recognized with multiple prestigious awards, it combines innovative cocktails with a sophisticated fusion of Mediterranean and Japanese cuisines, marking it as one of Dubai's most celebrated beachfront destinations.

Role Overview

The Junior Sous Chef supports the Sous Chef in daily kitchen management by overseeing specific sections, ensuring consistent food quality, and maintaining hygiene, orderliness, and effective teamwork. This position entails active leadership during service hours and contributes to smooth kitchen operations.

Key Responsibilities

• Manage assigned kitchen sections during preparation and service, upholding recipe accuracy, portion control, presentation standards, and service schedules.
• Participate in food preparation and finishing, guaranteeing all dishes conform to set quality, taste, and presentation benchmarks.
• Supervise and guide Commis Chefs and Demi Chefs, offering daily training and support to sustain productivity and uniformity.
• Maintain kitchen organization by ensuring mise en place completion, equipment upkeep, and workstation cleanliness and readiness.
• Monitor stock levels in the assigned area, communicate replenishment needs to the Sous Chef, apply proper stock rotation, and control waste through careful handling and portion sizing.
• Ensure adherence to HACCP standards, food safety laws, and company hygiene protocols, including cleanliness, safe food handling, and correct storage procedures.

Qualifications

• Diploma or Certificate in Culinary Arts or a relevant discipline.
• Between three to five years of experience in culinary roles, including at least one year in a Chef de Partie or an equivalent supervisory position.
• Comprehensive knowledge of food preparation techniques, kitchen operations, and quality control.
• Familiarity with food safety measures, hygiene regulations, and HACCP compliance.
• Excellent communication, organizational, and time management abilities.