Junior Sous Chef – Cold Kitchen

About the role

Le Méridien Hotels & Resorts is seeking a motivated Junior Sous Chef for its Cold Kitchen in Dubai. You will work alongside the culinary team to prepare high‑quality cold dishes, ensuring consistency, safety, and presentation standards.

Key responsibilities

• Prepare ingredients: portion, chop, wash, peel, weigh, measure and mix according to recipes.
• Produce cold foods, assemble salads, charcuterie, and other cold station items.
• Operate kitchen equipment such as ovens, stoves, grills, microwaves and fryers when required.
• Monitor food quality, temperature and adherence to safety and hygiene standards.
• Set up and break down the work station, maintain cleanliness of tools, knives and equipment.
• Serve food in proper portions and ensure proper storage of prepared items.
• Follow company policies, report safety concerns and maintain a professional appearance.

Required profile

• High school diploma or G.E.D. equivalent.
• At least 1 year of relevant culinary experience, preferably in a cold‑kitchen environment.
• No supervisory experience required.
• Ability to work full‑time on‑site in a fast‑paced kitchen.

Required skills

• Cold food preparation.
• Operating ovens, stoves, grills, microwaves and fryers.
• Food safety and hygiene practices.

What we offer

• Opportunity to grow within an international hotel brand.
• Dynamic team environment with training and development support.
• Competitive compensation and benefits package.