Junior Sous Chef – Arabic Cuisine

Qualifications

• Minimum 2 years of experience as Chef de Partie in a hotel or large restaurant, preferably within Arabic / Middle Eastern cuisine.
• Qualification in Kitchen Production or Culinary Management is an advantage.
• Strong knowledge of Arabic cuisine techniques, kitchen hygiene, and health & safety standards.
• Basic computer skills (MS Office, recipe systems preferred).

• Ensure consistent quality and presentation of Arabic cuisine dishes in line with brand standards သ.
• Oversee daily food preparation, portioning, and kitchen operations.
• Manage ordering, stock control, and cost management while minimizing wastage.
• Coordinate mise-en-place and production for all Arabic cuisine outlets and satellite kitchens.
• Maintain strict food safety, hygiene, and sanitation standards.
• Support menu developmentnio and introduce innovative Arabic dishes.

• Ensure high levels of guest satisfaction through excellent product quality.
• Handle guest feedback and operational concerns professionally.
• Maintain strong working relationships with internal teams.

• Supervise, train, and motivate kitchen colleagues.
• Ensure grooming, discipline, punctuality, and performance standards.
• Support training programs and performance development reviews.

• Ensure compliance with hotel policies, safety regulations, and operational procedures.
• Participate in meetings, training sessions, and continuous improvement initiatives.
• Perform additional operational duties as assigned by management.

• Entry level

• Full-time

• Management and Manufacturing

• Hospitality