Junior Sous Chef – Ajman Saray Luxury Resort

About the role

The Junior Sous Chef will support the culinary team at Ajman Saray, a Luxury Collection resort, ensuring high‑quality food preparation, presentation, and service. This role combines hands‑on cooking with supervision of kitchen staff to maintain the resort’s culinary standards.

Key responsibilities

• Supervise and coordinate the activities of cooks and kitchen workers.
• Determine food presentation, create decorative displays, and ensure proper portioning and garnish.
• Monitor food quantities prepared and inform service staff of menu specials or out‑of‑stock items.
• Prepare special meals or substitute items as required.
• Assist cooks with tasks, provide necessary items, and maintain stock of kitchen supplies.
• Maintain kitchen logs for food safety programs and ensure compliance with quality standards.
• Support management in hiring, training, scheduling, evaluating, and coaching employees.
• Follow all safety, security, and uniform policies and report any incidents.
• Address guest service needs and communicate professionally with team members.

Required profile

• Technical, trade or vocational school degree.
• 4‑6 years of relevant culinary experience.
• Minimum 2 years of supervisory experience in a kitchen environment.
• No specific license or certification required.

Required skills

• Food safety compliance.
• Kitchen inventory management.
• Culinary supervision and team coordination.