Junior Sous Chef

Job Description:
Responsible for overseeing all kitchen operations and ensuring the highest standards of food quality, presentation, and hygiene. Lead and supervise the culinary team, manage menu planning, inventory, and cost control, and ensure smooth daily operations.

Key Responsibilities:

• Lead the kitchen team and oversee food preparation and service.
• Plan menus and ensure consistency in quality and presentation.
• Control food costs, wastage, and inventory.
• Maintain hygiene, safety, and HACCP standards.
• Train and motivate kitchen staff.
• Coordinate with F&B and service teams for smooth operation.

Requirements:

• Proven experience as Sous Chef or Head Chef in a hotel environment.
• Strong leadership, organization, and communication skills.
• Excellent knowledge of culinary techniques and kitchen management.
• Flexible to work shifts, weekends, and holidays.

Job Type: Full-time

Pay: AED2,500.00 - AED4,000.00 per month