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Junior Sous Chef

  • Dubai


Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.

Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture.

About The Role

  • Assists the Sous Chef and Chef de Cuisine in the operation of the kitchen and replace him in his absence

Key Duties and Responsibilities

  • Assists and monitors Chef De Partie and Demi Chef de Partie in day-to-day operations.
  • Helps to develop menus and standard recipes that allow the food section kitchen to operate at an acceptable cost.
  • Ensures the kitchen develops, provides, and maintains a standard of the particular cuisine of the highest order.
  • Works with the Executive Chef and Sous Chef to ensure that the overall management of the kitchen meets with all legislation and that all processes are in place to ensure this, including health safety and hygiene.
  • Sets the standards and recipes for the particular outlet, always having a hands-on approach.
  • Trains, mentors, and motivates junior chefs.
  • Proactively supports the Management, ensuring a smooth successful running of the kitchen.
  • Works with the Executive Chef and Sous Chef in ensuring that all targets for the kitchen as set by the Management are met, for example: Gross Profit and staff turnover.
  • Gives tasks to junior chefs and checks that they are carried out correctly.
  • Maintains good employee relations and motivates colleagues.
  • Checks the main information board regarding changes in any banquet or other information regarding the organization.
  • Makes sure night is covered and all information is passed on to the next shift
  • Ensures food safety system is followed and monitored.

Experience & Educational Requirements

  • Diploma Certification in Culinary Art or its equivalent.
  • HACCP certified
  •  2 years in a similar position in a five-star hotel
  • Good command of the English language spoken & written
  • Performs tasks accurately and efficiently
  • Undertake all tasks completely
  • Flexible
  • Organized and disciplined, dedicated and loyal
  • Friendly, pleasant and easy to be around
  •  Work effectively under pressure to meet deadlines
  • Willing to take personal responsibility for own performance.

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