Junior Sous Chef - February 30

Company Overview Launched in 2021, February 30 is a one-of-a-kind beach bar, lounge, and restaurant that celebrates boldness, creativity, and individuality. Seamlessly transitioning from laid-back days to high-energy nights, it offers an ever-evolving experience that makes it the premier destination for every occasion. With its dynamic ambiance, innovative cocktails, and a refined fusion of Mediterranean and Japanese cuisine, February 30 stands out as a place where the unexpected feels right at home. Since opening, it has been recognized with multiple prestigious awards, solidifying its position as one of Dubai’s most acclaimed and must-visit beachfront venues where every moment is designed to defy the ordinary. Role Overview Supports the Sous Chef in the day-to-day operation of the kitchen by overseeing assigned sections, ensuring food quality and consistency, and maintaining high standards of hygiene, organization, and teamwork. The role plays a hands-on leadership role during service while contributing to the smooth execution of daily kitchen operations. Key Responsibilities - Section Management: Oversees assigned kitchen sections during preparation and service, ensuring recipes, portion sizes, presentation standards, and service timelines are consistently met. - Food Preparation and Quality: Assists in the preparation and finishing of menu items, ensuring all dishes leaving the kitchen meet the established quality, taste, and presentation standards. - Team Support and Guidance: Supervises Commis Chefs and Demi Chefs within the assigned section, providing day-to-day guidance, training, and support to maintain productivity and consistency. - Kitchen Organization: Ensures mise en place is completed, equipment is maintained, and workstations remain clean, organized, and fully prepared for service. - Stock and Waste Control: Monitors stock levels within the assigned section, reports replenishment requirements to the Sous Chef, ensures proper stock rotation, and minimizes food waste through careful handling and portion control. - Food Safety and Compliance: Maintains compliance with HACCP, food safety regulations, and company hygiene standards by ensuring cleanliness, safe food handling practices, and proper storage procedures. Qualifications - Diploma or Certificate in Culinary Arts or a related field. - Minimum 3–5 years of culinary experience, with at least 1 year as a Chef de Partie or similar supervisory role. - Proven experience in sushi preparation and Japanese cuisine - Strong understanding of food preparation techniques, kitchen operations, and quality standards. - Good knowledge of food safety, hygiene regulations, and HACCP principles. - Strong communication, organizational, and time management skills.

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