Junior Sous Chef - Arabic Cuisine at Hyatt · Dubai

The Junior Sous Chef - Arabic Cuisine is responsible for supporting the leadership and daily operations of the kitchen, ensuring the consistent preparation and presentation of authentic and contemporary Arabic cuisine within a vibrant dining environment. The role assists in supervising the culinary team, maintaining quality standards, controlling costs, and delivering memorable dining experiences aligned with luxury hospitality expectations.

Main Duties:

• Support the Head Chef in overseeing the day-to-day culinary operations of the restaurant, ensuring smooth service execution and adherence to established standards.

• Supervise the preparation and presentation of Arabic-inspired dishes, including hot and cold mezze, grilled specialties, flatbreads, salads, and regional favourites.

• Ensure consistency in taste, texture, quality, presentation, and portion control across all menu offerings.

• Lead and support the culinary team during service periods, ensuring efficient workflow, productivity, and timely delivery of dishes.

• Assist in developing seasonal dishes, promotional menus, and signature offerings while maintaining the authenticity and character of Arabic cuisine.

• Train, coach, and mentor Chef de Parties, Demi Chefs de Partie, Commis Chefs, and kitchen attendants to enhance culinary skills and operational performance.

• Conduct regular quality checks on ingredients, food preparation methods, and finished dishes to ensure compliance with established culinary standards.

• Coordinate with restaurant management and service teams to ensure seamless operations, guest satisfaction, and proper handling of special requests and dietary requirements.

• Monitor inventory levels, stock rotation, purchasing requirements, and product quality to ensure efficient kitchen operations and cost control.

• Drive food cost management initiatives through effective forecasting, portion control, waste reduction, and optimal utilization of ingredients.

• Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and occupational health and safety standards at all times.

• Maintain the highest standards of cleanliness, organization, and maintenance throughout food preparation, storage, and service areas.

• Assist with staffing requirements, scheduling, operational planning, and performance management to support business needs.

• Assume responsibility for kitchen operations in the absence of the Head Chef, ensuring standards, productivity, and service levels are consistently maintained.

• Diploma or certification in Culinary Arts or a related culinary discipline.

• Minimum 4-5 years of culinary experience, including at least 1-2 years in a supervisory role specializing in Arabic, Levantine, or regional cuisine.

• Strong knowledge of Arabic cuisine, including mezze preparation, grilling techniques, marinades, traditional spices, and regional cooking methods.

• Experience in supervising kitchen teams within a high-volume restaurant, grill, or luxury hospitality environment.

• Good understanding of food cost control, inventory management, purchasing processes, and operational planning.

• Strong knowledge of HACCP, food safety regulations, hygiene practices, and sanitation requirements.

• Proven leadership, coaching, communication, and organizational skills.

• Ability to perform effectively in a fast-paced luxury hospitality environment while maintaining high standards of quality and attention to detail.