Junior Sous Chef – Mediterranean Restaurant

About the role

The Junior Sous Chef will support the Cluster Sous Chef in daily kitchen operations at a Mediterranean restaurant within the Accor portfolio in Dubai. The role involves creating appealing menus, ensuring high standards of food quality, and leading the kitchen team.

Key responsibilities

• Create innovative menus aligned with guest preferences and hotel branding.
• Supervise food preparation, monitor portion sizes, temperature, and presentation.
• Implement food safety and HACCP protocols, maintain sanitation standards.
• Recruit, train, and schedule kitchen staff, fostering a collaborative environment.
• Manage inventory, control food costs, and conduct regular audits.
• Coordinate with hotel management and other departments for events and special services.

Required profile

• Proven experience in a hotel or fine‑dining kitchen.
• Culinary degree or certification from an accredited institution.
• Strong leadership, organizational and communication abilities.
• Ability to work under pressure and adapt to changing priorities.

Required skills

• Menu planning and development.
• Food costing and inventory management.
• Knowledge of HACCP and food safety regulations.
• Proficiency with inventory and cost analysis software.