Junior Sous Chef - Ajman Saray, a Luxury Collection Resort

Supervise cooks and kitchen staff, coordinate daily activities, and create decorative food displays. Ensure proper portioning, arrangement, and garnish while monitoring food quantities and stock levels. Assist with hiring, training, scheduling, and evaluating employees; maintain kitchen logs for food safety and report maintenance needs or accidents. Prepare special meals, substitute items, and address guest service needs while adhering to quality standards and safety policies. Work extended periods standing, sitting, or walking, lifting up to 25 pounds. Requires 4 to 6 years of related experience and at least 2 years of supervisory experience.