Junior Sous Chef – Food & Beverage

About the role

The Junior Sous Chef will support the kitchen team at Sheraton Hotels & Resorts in Dubai, ensuring high‑quality food preparation, attractive presentation, and smooth daily operations. Reporting to the Sous Chef, this role blends hands‑on cooking with supervisory duties in a fast‑paced hotel environment.

Key responsibilities

• Supervise and coordinate the activities of cooks and kitchen staff.
• Design and execute decorative food displays and ensure proper portioning, arrangement, and garnish.
• Monitor food quantities, stock levels, and kitchen supplies, maintaining accurate logs for the food safety program.
• Communicate menu specials and out‑of‑stock items to front‑of‑house teams.
• Prepare special meals, substitute items, and assist cooks with various tasks.
• Support management in hiring, training, scheduling, evaluating, and coaching employees.
• Follow all safety, security, and hygiene policies, reporting incidents and completing required certifications.
• Maintain a professional appearance, protect company assets, and address guest service needs promptly.

Required profile

• Technical, trade or vocational school degree.
• 4‑6 years of relevant culinary experience.
• Minimum 2 years of supervisory experience in a kitchen setting.
• Ability to perform physical tasks such as standing for long periods, lifting up to 25 lb, and reaching overhead.

Required skills

• Food safety program management.
• Kitchen inventory management.