Junior Sous Chef - Indian Cuisine

KERZNER INTERNATIONAL LIMITED; Dubai; On-site; AED 201,000 - 301,000; Full time

Job summary

KERZNER INTERNATIONAL LIMITED is seeking a hands-on kitchen professional to assist in daily operations and oversee junior staff. You will help manage workflow, ensure high standards of taste and presentation, and contribute to menu development under senior chefs.

The role emphasizes cost control, inventory management, and strict adherence to food safety and sanitation protocols in a fast-paced, high-volume environment, with opportunities for leadership during senior chef absences.

Qualifications

• Minimum 2-4 years of professional kitchen experience.
• Culinary degree or relevant professional certification.
• Food safety certification such as ServSafe or HACCP desirable.
• Ability to lead and train kitchen staff.
• Experience in high-volume, fine-dining, or hotel kitchens advantageous.

Responsibilities

• Assist in daily kitchen operations and ensure smooth workflow.
• Oversee and mentor junior kitchen staff.
• Ensure dishes meet standards for taste, presentation, and portion control.
• Contribute to menu planning and seasonal dish creation.
• Monitor inventory, minimize waste, and manage supplies.
• Enforce food safety, sanitation, and health regulations.
• Help train new kitchen staff on techniques and safety.
• Assist in cost control and efficient use of ingredients.
• Take charge in absence of Sous or Executive Chef.
• Maintain and ensure proper use of kitchen equipment.

Skills

Culinary skills

Leadership

Attention to detail

Kitchen safety

Time management

Menu development

Budgeting

Staff supervision

Communication

Education

Culinary degree or diploma

Job description

Assist in Kitchen Management

Support the Executive and Sous Chef in managing daily kitchen operations ensuring smooth workflow

Supervise Staff

Oversee and mentor junior kitchen staff including line cooks and kitchen assistants promoting teamwork and professional growth

Food Preparation amp Quality Control

Ensure all dishes meet the restaurant s standards for taste presentation and portion control

Menu Assistance

Contribute to menu planning recipe development and seasonal dish creation under the guidance of senior chefs

Inventory amp Stock Management

Monitor inventory levels order supplies as needed and minimize waste

Hygiene amp Safety Compliance

Enforce strict adherence to food safety sanitation and health regulations in all kitchen activities

Assist in Training

Help train new kitchen staff on cooking techniques kitchen procedures and safety protocols

Support in Cost Control

Help manage food costs portion control and efficient use of ingredients

Step in for Senior Chefs

Take charge of the kitchen in the absence of the Sous or Executive Chef

Maintain Kitchen Equipment

Ensure proper use and regular maintenance of kitchen tools and equipment

Required Skills and Experience

• Strong culinary and knife skills with a solid understanding of cooking techniques.
• Leadership and team management abilities to supervise and motivate kitchen staff.
• Attention to detail in food preparation, presentation, and quality control.
• Knowledge of kitchen safety, hygiene, and sanitation standards.
• 3Ability to work under pressure in a fast-paced environment.
• Time management and organizational skills.
• Creativity and ability to assist in menu development.
• Basic budgeting and inventory management skills.
• Minimum 2 4 years of professional kitchen experience, preferably in a similar role or under a Sous/Executive Chef.
• Experience in high-volume, fine-dining, or hotel kitchen environments is advantageous.
• Proven track record of supervising staff and maintaining kitchen standards.
• Culinary degree, diploma, or relevant professional certification from a recognized institution.
• Food safety certification (e.g., ServSafe, HACCP) is highly desirable.