Junior Sous Chef - Cold Kitchen

About the role

We are looking for a motivated Junior Sous Chef for the cold kitchen at our Marriott hotel in Dubai. The role supports the Head Chef in delivering high‑quality cold dishes, decorative displays and ensuring smooth kitchen operations.

Key responsibilities

• Supervise and coordinate daily activities of cooks and kitchen assistants.
• Design and execute decorative food displays and ensure proper portioning 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 with inventory control, stock monitoring and kitchen supply ordering.
• Maintain kitchen logs for food safety and quality compliance.
• Support management in hiring, training, scheduling and performance coaching.
• Adhere to all safety, security and company policies, reporting any incidents.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• 4‑6 years of relevant kitchen experience, with at least 2 years in a supervisory capacity.
• Ability to work standing, walking or bending for extended periods and lift up to 25 lb.
• Strong communication skills and professional appearance.

Required skills

• Food presentation and decorative plating.
• Cold kitchen preparation techniques.
• Kitchen inventory and stock management.
• Food safety documentation and logging.
• Portion control and garnish application.