Junior Sous Chef

AccorHotel; Ras Al Khaimah; On-site; AED 67,000 - 100,000; Full time

Job summary

AccorHotel in Ras al-Khaimah is seeking a Junior Sous Chef to create menus and standard recipes, supervise colleagues in a cafe, and ensure high-quality product output while maintaining hygiene standards.

You will assist in food preparation, test menus, and supervise kitchen staff to deliver top-quality plates and service. The role requires strong teamwork, time management, and proactive creativity in a fast-paced environment.

Qualifications

• Ability to work well under pressure in a fast paced environment.
• Ability to work cohesively and collectively as part of a team.
• Experience providing quality food and presentation of all dishes.
• Knowledge of food preparation and service.
• The ability to work unsupervised with excellent time management skills.
• Experience in stock ordering and financial exposure.
• Experience working with A la carte menus.
• Proven ability to manage a team.

Responsibilities

• Assist in food preparation and collaborate with the executive/head chef.
• Help in the design, testing and implementation of the food and drink menu.
• Produce high-quality plates for customers in both design and taste.
• Oversee and supervise kitchen staff.
• Assist with inventory ordering, supplier relationships and management of supplies.
• Ensure that food is high quality and that kitchen is hygienic.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer creative ideas to improve kitchen performance, menu options and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain the kitchen equipment and arrange repairs and service as needed.
• Department Budget.
• Culinary operations matters within authority.

Skills

Work under pressure

Teamwork

Quality food & presentation

Food preparation knowledge

Time management

Stock ordering

A la carte menus

Team management

Job description

Junior Sous Chef is responsible for creation of menus and standard recipes maintain for colleagues cafe and control production of the highest quality products supervising the Colleagues in efficient manner strive to keep the working hours to the most efficient. Without compromising quality maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation team spirit and creativity.

Decision Making Responsibilities:

• Assist in food preparation and collaborate with the executive/head chef.
• Help in the design testing and implementation of the food and drink menu.
• Produce high-quality plates for customers in both design and taste.
• Oversee and supervise kitchen staff.
• Assist with inventory ordering supplier relationships and management of supplies.
• Ensure that food is high quality and that kitchen is in good clean and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the kitchens performance menu options and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain the kitchen equipment and arrange repairs and service as needed.
• Department Budget
• Matters pertaining to Culinary operations
• Within the authority as assigned by Superior

Qualifications :

• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Experience providing quality food and presentation of all dishes
• Relevant food preparation and service knowledge
• The ability to work unsupervised with excellent time management skills
• Experience in stock ordering and financial exposure
• Experience working with A la carte menus
• Previous experience with proven ability to manage a team

Remote Work :

No

Employment Type :

Full-time