Junior Sous Chef at Accor

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

07 Jan, 26

Salary

0.0

Posted On

09 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Inventory Control, Supervision, Food Production, Cost Management, Waste Minimization, Menu Costing, Service Coordination

Industry

Hospitality

Description

Company Description Sofitel Dubai Downtown French luxury and local cuisine in the world's most exciting city Located in the heart of Downtown Dubai, with immediate proximity to The Dubai Mall and 10 minutes away from City Walk, Sofitel Dubai Downtown is an idyllic oasis that blends urban sophistication with refined luxury, features air-conditioned rooms and free private parking. The rooms come with a flat-screen TV with satellite channels. Certain rooms include a sitting area where you can relax. Every room is equipped with a private bathroom. Sofitel Dubai Downtown is a luxury 5-star Dubai hotel combines French elegance and contemporary sophistication. It's 31 floors of artfully designed rooms and suites in addition to, chic restaurants, trendy bars and infinity pool terrace boast spectacular views over the Dubai skyline and Arabian Gulf. "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Assist in menu planning, development of new dishes, and maintain recipe documentation Manage inventory control and ordering Supervise kitchen staff, including scheduling, task assignment, and training Oversee food production for quality and cost standards, including portion control Manage food costs, minimize waste, and participate in menu costing and pricing strategies Coordinate with front-of-house staff to ensure smooth service operations. Qualifications Culinary degree or equivalent qualification in culinary arts required. Minimum of 3 years of experience in a professional kitchen, with at least 1 year in a supervisory or lead cook role. Experience in high-end restaurants or luxury hotels is preferred.

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Responsibilities

Assist in menu planning and development of new dishes while managing inventory control and ordering. Supervise kitchen staff and oversee food production to ensure quality and cost standards are met.