Junior Sous Chef – Open Fire & Seafood Grilling

About the role

An exciting opportunity has arisen for a Junior Sous Chef specializing in open fire cuisine and seafood grilling to join the culinary team at Jumeirah Olhahali Island, Maldives. You will support the Sous Chef in delivering high‑quality dishes while maintaining the resort’s luxury standards.

Key responsibilities

• Support the Sous Chef in daily kitchen operations, ensuring food quality, consistency and presentation.
• Inspect, select and use only the highest‑standard food items for all menu preparations.
• Maintain proper storage, portion control and HACCP compliance for all products.
• Prepare pantry items according to standard recipes and assist with inventory management.
• Participate actively in guest service delivery and communicate briefings to colleagues.

Required profile

• At least 2 years of experience in a luxury 5‑star hotel or resort kitchen.
• Hands‑on experience training and developing junior kitchen staff.
• Familiarity with kitchen equipment, hygiene practices and fast‑paced, high‑volume environments.
• Strong communication, interpersonal skills and commitment to excellent service.

Required skills

• Open fire cooking
• Seafood grilling
• HACCP compliance and food safety
• Portion control techniques

What we offer

• Company‑provided shared accommodation and meals.
• Comprehensive healthcare, life insurance and paid annual leave with flight home.
• Access to learning & development programmes and clear career pathways.
• Colleague discounts on food, beverage and hotel stays worldwide.
• Extensive sports, leisure facilities and laundry services.