Junior Sous Chef: Lead Kitchen, Mentor & Menu Ideas

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

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.