As a Junior Sous Chef at DELANO Dubai , you will support the Sous Chef and wider culinary leadership team in delivering exceptional dining experiences across the kitchen. You will combine strong culinary expertise with hands-on leadership, ensuring every dish reflects DELANO s commitment to quality, creativity and effortless lifestyle luxury. Culinary Excellence: Support the preparation and execution of high-quality dishes, ensuring consistency in taste, presentation, portioning and overall standards. Kitchen Leadership: Assist the Sous Chef in leading daily kitchen operations, providing direction and support to Chef de Parties, Demi Chefs and Commis Chefs. Service & Operations: Coordinate preparation and service within assigned sections, ensuring smooth execution during high-volume periods. Quality Control: Monitor food quality, freshness and presentation throughout service, taking immediate action where standards are not met. Team Development: Coach and support junior chefs, encouraging continuous learning, strong culinary techniques and consistent performance. Food Safety & Hygiene: Ensure full compliance with HACCP, food safety, hygiene and sanitation standards across the kitchen. Stock & Cost Control: Support inventory management, portion control, stock rotation and waste reduction to maintain operational efficiency. Menu Execution: Support the Sous Chef and Chef de Cuisine with menu implementation, recipe standards, tastings and seasonal changes. Cross-Team Collaboration: Work closely with culinary, stewarding and service teams to ensure seamless communication and an exceptional guest experience. Leadership in Service: Take responsibility for sections or kitchen operations in the absence of senior culinary leaders, maintaining standards and service flow. DELANO Experience: Lead by example with creativity, energy and attention to detail, ensuring the culinary experience reflects the distinctive spirit of DELANO Dubai.
Previous experience as a Junior Sous Chef or strong Chef de Partie within a luxury hotel, lifestyle hospitality or high-quality restaurant environment. Strong culinary knowledge and technical cooking skills. Previous experience supervising and developing junior culinary team members. Good understanding of HACCP, food safety and kitchen hygiene standards. Strong organisation, communication and time-management skills. Ability to remain composed and solutions-focused in a fast-paced kitchen environment. Passion for contemporary hospitality, quality ingredients and creative culinary experiences. Culinary qualification or professional certification is preferred.
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