Junior Sous Chef – Luxury Collection Resort, Ajman

About the role

The Junior Sous Chef will support the culinary team at Ajman Saray, a Luxury Collection Resort, by supervising kitchen staff, ensuring high‑quality food presentation, and maintaining operational standards in a fast‑paced hospitality environment.

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, substitute items, and assist cooks with various tasks.
• Maintain kitchen inventory, monitor stock of supplies, and keep accurate kitchen logs for food safety.
• Ensure food quality meets specifications and report any non‑conformities to the manager.
• Support management in hiring, training, scheduling, evaluating, and coaching employees.
• Follow all company safety, security, and hygiene policies, and report maintenance or safety issues.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• 4‑6 years of relevant culinary experience.
• Minimum 2 years of supervisory experience in a kitchen environment.
• Ability to work standing, walking, bending and lifting up to 25 lb without assistance.
• Fluent English communication skills and professional appearance.

Required skills

• Food preparation and cooking techniques.
• Culinary plating and decorative food display.
• Kitchen inventory management.
• Food safety compliance and record‑keeping.
• Menu planning and special meal preparation.