Junior Sous Chef – Indian Cuisine

About the role

The Junior Sous Chef will support the Executive and Sous Chef in daily kitchen operations at The Meydan Hotel, ensuring high standards of food quality, presentation, and hygiene for Indian cuisine. This role involves supervising staff, assisting with menu development, and stepping in to lead the kitchen when senior chefs are absent.

Key responsibilities

• Support the Executive and Sous Chef in managing daily kitchen workflow and ensuring smooth operations.
• Supervise and mentor junior kitchen staff, promoting teamwork and professional growth.
• Maintain food quality, taste, presentation, and portion control for all dishes.
• Assist with menu planning, recipe development, and seasonal dish creation.
• Monitor inventory, order supplies, and minimize waste while ensuring hygiene and safety compliance.

Required profile

• Minimum 2–4 years of professional kitchen experience, preferably in a high‑volume, fine‑dining or hotel environment.
• Proven ability to supervise staff and maintain kitchen standards.
• Culinary degree, diploma, or relevant professional certification.
• Food safety certification (e.g., ServSafe, HACCP) is highly desirable.

Required skills

• Strong culinary and knife skills.
• Knowledge of kitchen safety, hygiene, and sanitation standards.
• Basic budgeting, inventory, and cost‑control abilities.