Junior Sous Chef

A Junior Sous Chef (Mezzerie – All Day Dining Restaurant) is responsible for assisting the Sous Chef and Executive Chef in overseeing daily kitchen operations across all meal periods in our All-Day Dining Restaurant. The role involves supervising food preparation, maintaining the highest culinary standards, and supporting team development to ensure a seamless and elevated dining experience for guests throughout the day.

What will I be doing

This role is vital in ensuring the success of the All-Day Dining Restaurant, with a focus on quality, consistency, and smooth back-of-house operations. The Junior Sous Chef also plays an active role in collaborating with service teams to deliver a cohesive and memorable dining experience.  Specifically, you will be responsible for performing the following tasks to the highest standards:

• Supervise daily kitchen operations and support the Sous Chef in managing all culinary activities within the All-Day Dining restaurant.
• Lead and inspire the culinary team, including Demi Chefs, Commis Chefs, and kitchen stewards, fostering a positive and professional working environment.
• Ensure the consistent execution of high-quality dishes across all meal periods (breakfast, lunch, dinner, and à la carte), in line with hotel standards and guest expectations.
• Assist in planning and preparing dishes aligned with daily menus, seasonal themes, and special promotions to enhance guest experience.
• Take full ownership of designated sections, ensuring efficient mise en place, timely service, and adherence to hygiene and food safety protocols.
• Ensure food is prepared to the highest standards of taste and presentation, in line with guest requirements.
• Maintain consistency and quality across all dishes served in the restaurant.
• Support in menu planning, recipe standardization, and development of daily specials in collaboration with the Sous Chef and Executive Chef.
• Supervise kitchen staff during peak service periods, ensuring efficiency, coordination, and timely delivery of dishes.
• Act as a leader in the absence of the Sous Chef, delegating tasks and managing team workflow effectively.
• Monitor and control food costs through effective stock rotation, portion control, and waste reduction practices.
• Monitor portion control and support waste reduction initiatives to maintain operational efficiency.
• https://jobs.hilton.com/apac/en/job/HOT0BPXU/Junior-Sous-Chef-Mezzerie-All-Day-Dining-Restaurant-Waldorf-Astoria-Dubai-Palm-Jumeirah