Junior Sous Chef - Cold Kitchen

About the role

Le Méridien Hotels & Resorts is seeking a motivated Junior Sous Chef to lead the Cold Kitchen operations in Dubai. You will work closely with the culinary team to ensure high‑quality, visually appealing dishes are prepared and served efficiently.

Key responsibilities

• Supervise and coordinate the activities of cooks and kitchen workers.
• Design and execute decorative food displays, ensuring proper portioning, arrangement, and garnish.
• Monitor food preparation quantities and communicate menu specials or out‑of‑stock items to service staff.
• Prepare special meals or substitute items as required.
• Assist cooks with tasks, provide necessary items, and maintain stock of supplies.
• Maintain kitchen logs for food safety programs and ensure product quality.
• Support management in hiring, training, scheduling, and employee coaching.
• Follow all safety, security, and company policies, reporting any hazards or incidents.

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.

Required skills

• Food safety documentation and compliance.
• Kitchen inventory and stock management.
• Food presentation and decorative plating techniques.

What we offer

• Full‑time employment with a leading international hotel brand.
• Opportunities for professional development and career progression.
• Dynamic, multicultural work environment.