Junior Sous Chef (Mezzerie - All Day Dining Restaurant) | Waldorf Astoria Dubai Palm Jumeirah
A Junior Sous Chef (Mezzerie – All Day Dining Restaurant) is responsible for assisting the Sous Chef and Executive Chef in overseeing daily kitchen operations across all meal periods in our All-Day Dining Restaurant. The role involves supervising food preparation, maintaining the highest culinary standards, and supporting team development to ensure a seamless and elevated dining experience for guests throughout the day.

This role is vital in ensuring the success of the All-Day Dining Restaurant, with a focus on quality, consistency, and smooth back-of-house operations. The Junior Sous Chef also plays an active role in collaborating with service teams to deliver a cohesive and memorable dining experience. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Supervise daily kitchen operations and support the Sous Chef in managing all culinary activities within the All-Day Dining restaurant.
• Lead and inspire the culinary team, including Demi Chefs, Commis Chefs, and kitchen stewards, fostering a positive and professional working environment.
• Ensure the consistent execution of high-quality dishes across all meal periods (breakfast, lunch, dinner, and à la carte), in line with hotel standards and guest expectations.
• Assist in planning and preparing dishes aligned with daily menus, seasonal themes, and special promotions to enhance guest experience.
• Take full ownership of designated sections, ensuring efficient mise en place, timely service, and adherence to hygiene and food safety protocols.
• Ensure food is prepared to the highest standards of taste and presentation, in line with guest requirements.
• Maintain consistency and quality across all dishes served in the restaurant.
• Support in menu planning, recipe standardization, and development of daily specials in collaboration with the Sous Chef and Executive Chef.
• Supervise kitchen staff during peak service periods, ensuring efficiency, coordination, and timely delivery of dishes.
• Act as a leader in the absence of the Sous Chef, delegating tasks and managing team workflow effectively.
• Monitor and control food costs through effective stock rotation, portion control, and waste reduction practices.
• Monitor portion control and support waste reduction initiatives to maintain operational efficiency.
• Conduct regular quality checks on food products, storage areas, and workstations to ensure compliance with HACCP standards and local health regulations.
• Ensure compliance with health and safety regulations, creating a safe and hygienic kitchen environment at all times.
• Provide training and mentorship to junior kitchen staff, contributing to their skill development and growth.
• Assist in managing inventory, placing requisitions, and ensuring par levels are maintained to support seamless kitchen operations.
• Assist in coordinating with suppliers for restaurant-specific ingredients, ensuring timely delivery and quality of produce.
• Help maintain accurate records of food costs and expenditures related to daily kitchen operations.
• Support collaboration with restaurant service teams to ensure seamless communication and exceptional guest experiences.
• Provide flexibility to address last-minute requests or special dietary needs from guests during live service.
• Collaborate with service teams to maintain clear communication and deliver a smooth and coordinated dining experience.
• Oversee cleanliness, organization, and maintenance of kitchen and storage areas, ensuring adherence to hygiene standards.
• Enforce proper use, cleaning, and care of all kitchen equipment.
• Assist the Sous Chef and Executive Chef in developing new menu items and themed promotions suited to all-day dining.
• Offer input on seasonal menu updates and accommodate guest-specific requests where appropriate.
• Support the implementation and compliance of company Health & Safety and Food Safety policies, ensuring all kitchen areas meet audit and regulatory standards

The Junior Sous Chef (Mezzerie – All Day Dining Restaurant) serving Waldorf Astoria Hotels & Resorts is always working on behalf of our guests and working with other team members. To successfully fill this role, you should maintain the attitude, behaviors, knowledge, skills, and values that follow:

• Previous experience as a Junior Sous Chef in a high-end all-day dining restaurant, luxury resort, or fine dining establishment.
• Strong culinary foundation with comprehensive knowledge of a diverse range of international cuisines, showcasing mainly Western, Arabic, Asian, and international cuisines.
• Strong culinary skills with a solid understanding of a broad spectrum of international cuisines, showcasing versatility across breakfast, lunch, and dinner service.
• Proven leadership abilities with excellent supervisory and team management skills.
• Effective communication skills to coordinate with both the kitchen brigade and service teams.
• Ability to perform efficiently in a high-paced environment, particularly during peak service hours.
• Exceptional attention to detail, ensuring consistency in flavor, presentation, and adherence to food safety standards.
• High school diploma or equivalent preferred; formal culinary training or relevant certification is highly desirable.
• Physically fit with the ability to stand for extended periods and handle lifting or movement of kitchen supplies as needed.
• Valid food hygiene and HACCP certification.
• A positive, proactive attitude and commitment to excellence.
• Impeccable personal grooming and presentation in line with luxury hospitality standards