Junior Sous Chef

Overview: Welcome to Soluna Restaurants and Beach Club The Palm, an oasis of warm hospitality and rejuvenating beachside relaxation. Here, amidst the Mediterranean-style pool, guests can bask in the sun on plush loungers or unwind in private cabanas. With access to a secluded beach, Soluna promises uninterrupted vistas across the world-famous Palm Jumeirah, alongside unforgettable dining experiences, creating the perfect blend of tranquillity and luxury. Job Description: The Junior Sous Chef supports the kitchen operations by assisting the Sous Chef and Executive Chef in daily food preparation and service. This role involves supervising kitchen staff, ensuring consistent food quality, maintaining hygiene standards, and assisting in menu development. The Junior Sous Chef plays a vital role in fostering teamwork within the kitchen and ensuring a positive guest dining experience through quality food preparation and presentation.

1. Assist in the preparation and cooking of a variety of dishes according to recipes and kitchen standards.
2. Maintain consistency in food preparation, portion sizes, and plating presentation.
3. Help create and test new recipes for menu items, ensuring quality and flavor consistency.
4. Oversee junior kitchen staff, providing guidance, training, and support as needed.
5. Delegate tasks to line cooks and kitchen assistants to ensure efficient workflow.
6. Foster a positive team environment and communicate effectively with all kitchen staff.
7. Monitor the quality and freshness of ingredients, ensuring that standards are consistently met.
8. Ensure that all food items are prepared and presented to high standards, maintaining portion control.
9. Collaborate with the Sous Chef and Executive Chef to enhance and maintain the visual appeal of dishes.
10. Adhere to all health and safety regulations, including proper food storage, cleanliness, and sanitation practices.
11. Ensure that kitchen equipment is used safely and maintained in good working condition.
12. Keep workstations and kitchen areas clean, organized, and compliant with food safety standards.
13. Assist in tracking and managing inventory levels of ingredients, ensuring timely reordering.
14. Minimize waste by following portion control practices and utilizing ingredients efficiently.
15. Participate in monthly inventory counts and report any discrepancies to the Sous Chef.
16. Work closely with the Sous Chef and Executive Chef in developing new menu items and specials.
17. Stay updated on culinary trends and techniques, and suggest ideas to enhance the menu.
18. Participate in food tastings and presentations to maintain and improve menu standards.
19. Occasionally interact with guests to accommodate dietary preferences or special requests.
20. Ensure that special dietary requirements and allergy information are correctly followed.

• 3+ years experience as Chef De Partie in Pastry.
• Demonstrate initiative at all times.
• Ideally PIC Level trained.
• Strong desire to improve on skills and knowledge.
• Ability to produce own work in accordance with a deadline.
• Good leadership, training, motivation and communication skills.
• Ability to pay attention to details: adherence to specific ingredients and measurement needed for various menus.
• Committed to delivering a high level of customer service.