Junior Sous Chef

About the role

The Junior Sous Chef supports the kitchen team in delivering high‑quality food service at Sheraton Hotels & Resorts in Sharjah. This role combines hands‑on cooking duties with supervisory responsibilities to ensure smooth kitchen operations and guest satisfaction.

Key responsibilities

• Supervise and coordinate the activities of cooks and kitchen workers, ensuring proper food presentation and decorative displays.
• Monitor portion sizes, food garnish, and overall quality, notifying management of any deviations.
• Maintain inventory levels, track kitchen supplies, and keep logs for food safety compliance.
• Assist with special meal preparation, menu specials communication, and substitution of items as needed.
• Support management in hiring, training, scheduling, and evaluating kitchen staff.

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.
• Ability to follow company policies, safety procedures, and maintain professional appearance.