Junior Sous Chef – Hot Kitchen

About the role

The Junior Sous Chef – Hot Kitchen will support the culinary team by supervising kitchen staff, ensuring food quality, and maintaining efficient kitchen operations at Sheraton Hotels & Resorts in Sharjah.

Key responsibilities

• Supervise and coordinate activities of cooks and kitchen workers.
• Determine food presentation, create decorative displays, and ensure proper portioning and garnish.
• Monitor food preparation quantities and inform service staff of menu specials or out‑of‑stock items.
• Prepare special meals or substitute items as needed.
• Assist cooks with various tasks and provide necessary items.
• Monitor stock of kitchen supplies and food, maintaining inventory logs.
• Maintain kitchen logs for the food safety program and ensure compliance.
• Report quality issues to the manager and assist in hiring, training, scheduling, and evaluating staff.
• Follow all company safety, security, and uniform policies, and report any hazards or incidents.
• Address guest service needs and maintain professional communication.

Required profile

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

Required skills

• Food safety program compliance
• Culinary preparation and cooking techniques
• Food presentation and decorative display creation
• Kitchen inventory management