Junior Sous Chef - Indian Cuisine

( 21245 ) Rare finds is a collection of extraordinary resorts rooted in their destination and shaped by its people. Each destination celebrates the stories, culture and character of its surroundings, creating meanigful experiences that could only exist in that place. Set alongside Dubai's iconic Meydan Racecourse, The Meydan Hotel is a disctinctive expression of the city's passion for equestrian heritage, ambition and sepctacle. Rooted in a legacy of racing and shapred by the energy of modern Dubai, the hotel brings guest closer to a world of tradition, sport and shared celebration. From the excitement of race day to the unique rhythm of life around the track, every stay reveals another side of Dubai's character and culture. Job Summary The Junior Sous Chef supports the Executive and Sous Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. This role involves assisting with menu planning, supervising kitchen staff, managing inventory, and maintaining consistent culinary standards. The Junior Sous Chef acts as a key team leader in the kitchen, stepping in to manage operations in the absence of the Sous or Executive Chef, while fostering a positive and efficient work environment. Key Responsibilities • 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 & 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 & Stock Management: Monitor inventory levels, order supplies as needed and minimize waste. • Hygiene & 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. Skills, Experience & Educational Requirements • 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.3 • Ability 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. Our company is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, innovative, inclusive, and inspiring in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories. Show more Show less

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. Ability 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.

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 & 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 & Stock Management: Monitor inventory levels, order supplies as needed and minimize waste. Hygiene & 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.