[Hiring] Junior Sous Chef Dubai UAE
Position: Junior Sous Chef
Date Posted: 20 September 2026
Industry: Hospitality / Food & Beverage
Employment Type: Full Time
Experience: Minimum 1 year of experience in the same position
Qualification: Diploma or Bachelor’s Degree in Culinary Arts, Hospitality Management, or a related field (Estimated)
Salary: AED 4,000 – AED 7,000 per month (Estimated)
Location: Dubai, United Arab Emirates
Company: Hotel Local, Autograph Collection JVT
Description:
Hotel Local, Autograph Collection JVT is seeking a passionate and skilled Junior Sous Chef to support its Main Kitchen and Restaurant Operations in Dubai. The ideal candidate will have previous hotel or restaurant experience and a strong commitment to delivering high-quality food and exceptional culinary standards.
The successful candidate will assist in kitchen management, support daily operations, maintain food quality and presentation standards, and help lead the culinary team in a fast-paced hospitality environment. Candidates currently available in the UAE with immediate joining availability are preferred.
Key Responsibilities:
• Support daily kitchen operations and assist in managing food preparation activities.
• Maintain consistent food quality, presentation, and service standards.
• Assist senior chefs in supervising and guiding kitchen team members.
• Ensure compliance with HACCP guidelines and food safety procedures.
• Monitor kitchen cleanliness, hygiene standards, and operational efficiency.
• Support menu execution and maintain consistency across restaurant operations.
Requirements:
• Minimum 1 year of experience as a Junior Sous Chef or in a similar position.
• Previous experience in hotel or restaurant operations.
• Candidates currently available in the UAE and ready for immediate joining.
• Strong leadership, communication, and team management skills.
• Ability to work efficiently in a fast-paced kitchen environment.
• Passion for food quality, consistency, and presentation.
• Strong knowledge of:
• HACCP standards and food safety practices.
• Kitchen operations and culinary procedures.
• Team coordination and quality control.
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