Junior Sous Chef – Mediterranean Restaurant

About the role

The Junior Sous Chef will support the Cluster Sous Chef in daily kitchen operations for a Mediterranean restaurant at AccorHotel in Dubai. The role involves creating innovative menus, ensuring high culinary standards, and leading a diverse kitchen team.

Key responsibilities

• Create and update appealing Mediterranean menus that align with hotel branding and guest preferences.
• Supervise food preparation, monitor portion sizes, temperature, and cooking techniques to maintain consistency and quality.
• Implement food safety and sanitation protocols, ensuring compliance with HACCP and local regulations.
• Recruit, train, schedule, and mentor kitchen staff, fostering teamwork and professional development.
• Manage inventory, order supplies, control food costs, and minimize waste while achieving budgetary goals.
• Collaborate with hotel management and other departments for special events, banquets, and catering services.

Required profile

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

Required skills

• Food safety certification and knowledge of HACCP standards.
• Menu planning and recipe development.
• Cost analysis and inventory management software proficiency.
• Expertise in Mediterranean cuisine preparation and presentation.