Junior Sous Chef

Majid Al Futtaim invites you to join us in our quest to create great moments for everyone, everyday We are the leading shopping mall, residential communities, retail and leisure pioneer across the Middle East, Africa and Asia, serving over 560 million visitors a year. For the past two decades, we have shaped the consumer landscape across the region, transforming the way people shop, live and play, while maintaining a strong sustainability track record and the largest mall in the world to attain LEED Gold EBOM Certification. We have over 40,000 team members in 15 international markets representing over 100 nationalities - all keeping the customer at the heart of everything we do. If you enjoy being BOLD, PASSIONATE and TOGETHER, then Majid Al Futtaim is the destination for you.

**Junior Sous Chef**

**Job Purpose**:
Responsible for managing the kitchen operations for the assigned cinema site and leading the culinary team. This person is accountable for the kitchen's inventory; financials including food cost, consumables; training and development of the culinary team; food & hygiene and health & safety, to deliver consistent quality, whilst enhancing customer experience.

**Key Responsibilities and Accountabilities**:

- Supervision, development and performance management of all culinary staff.
- Maintain good morale within the kitchen to promote a successful team.
- Attend weekly meetings with the Executive Chef to review business and customer feedback for the week, and plan kitchen operations, staffing, training, development, menu development, and any upcoming events for the following week.
- Maintain the cleanliness, food handling and food safety regulations on a daily basis
- To ensure smooth daily operations and food quality consistent with VOX Standards.
- Inspection of food stores and individual sections of the kitchen to maintain MEP and First In First Out stock rotation systems.
- Ensure staff personal hygiene standards are met and maintained.
- Maintain a logbook for the kitchen, outlining the duties and tasks for the following day, Mise En Place, any issues or upcoming events and trainings.
- To offer alternatives or make necessary changes to menu items, based on special dietary needs and requirements of guests.
- To ensure that preparations for food are done with the highest regard to maximum yield and minimum wastage in accordance with the food cost targets to maximize revenue.
- Ensure up-to-date product knowledge, including dietary types of all foods, plating, cooking methods. Ensure that the same product knowledge is imparted to the culinary team.

**Personal Characteristics and Required Background**:
**Skillset (job specific technical skills and behavioral competencies needed)**

Personal characteristics
- NPS Scores
- Smooth kitchen operations
- Controlled food costs
- Menu engineering

Personal characteristics
- Team player
- Leadership skills and training skills.
- Communication with line staff, management and guests.
- Able to develop innovative action plans to address issues highlighted from reviews
- Ability to multi-task and meet strict deadlines
- Flexible approach to working hours and ability to adapt to a dynamic environment

Minimum experience
- Experience in 5 star hotel chain preferred
- Minimum of 2 years working in Middle East based operation
- Experience in Sous Chef position or similar position necessary

Minimum Qualifications/education
- Internationally approved food safety certificate (HACCP preferred).
- Completed Chef training course or culinary training for minimum of 1 year.