Junior Sous Chef

3 days ago

Dubai, United Arab Emirates Daikan Full time

Daikan, a celebrated Japanese cuisine restaurant, is looking for a dedicated and skilled Junior Sous Chef to join our culinary team. In this role, you will assist the Sous Chef in managing kitchen operations and ensuring that all dishes are prepared to the highest standards.

**Responsibilities**:

- **Food Preparation and Cooking**: Prepare, season, and cook a variety of Japanese dishes while maintaining exceptional taste and presentation. Follow recipes meticulously and contribute to the daily specials.
- **Team Support**: Assist in supervising kitchen staff, providing guidance in food preparation and cooking techniques. Foster a collaborative and positive work environment among kitchen team members.
- **Quality Control**: Monitor food quality throughout preparation and service, ensuring consistency and adherence to Daikan’s standards. Conduct regular taste tests and adjust as necessary.
- **Inventory Management**: Help manage food inventory by tracking supplies, ensuring freshness, and minimizing waste. Support ordering and stocking of essential ingredients and materials.
- **Sanitation and Safety**: Implement and maintain strict food safety and hygiene standards, ensuring a clean and organized kitchen. Regularly inspect workstations and storage areas for compliance with health standards.
- **Menu Collaboration**: Contribute ideas and assist in the development of new menu items, promotions, and seasonal offerings. Participate in special events and catering as needed.
- **Training and Development**: Assist in training new kitchen staff on proper cooking techniques, kitchen procedures, and safety protocols. Share knowledge and culinary skills to enhance overall team competency.

**Requirements**:

- Previous experience as a Junior Sous Chef or in a similar kitchen role.
- Strong knowledge of Japanese cuisine and cooking techniques.
- Exceptional organizational and multitasking skills.
- Effective communication and leadership abilities.
- Ability to handle high-pressure situations with professionalism.
- Commitment to maintaining high food safety and sanitation standards.
- Culinary degree or certification is preferred but not essential.
- Flexibility to work shifts, including evenings and weekends.

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