Junior Sous Chef – Open Fire Cuisine, 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 5‑star standards.

Key responsibilities

• Assist the Sous Chef in daily kitchen operations, ensuring food quality, consistency, and presentation.
• Inspect, select, and use only premium food items for all menu preparations.
• Maintain proper storage, portion control, and inventory of walk‑in and reach‑in boxes.
• Uphold HACCP standards, food safety regulations, hygiene practices, and company SOPs.
• Prepare pantry items according to standard recipes and communicate updates to colleagues.

Required profile

• Minimum 2 years of experience in a luxury 5‑star hotel or resort kitchen.
• Proven ability to guide and develop junior colleagues through training.
• Comfortable working in a fast‑paced, high‑volume environment with strong attention to detail.
• Willingness to rotate across different kitchen stations and cuisines.

Required skills

• Open fire cuisine techniques
• Seafood grilling expertise
• Operation of kitchen equipment and workflow management
• Knowledge of HACCP food safety standards

What we offer

• Company‑provided shared accommodation and meals
• Extensive sports, leisure, and wellness facilities
• Comprehensive healthcare, life insurance, and paid annual leave
• Opportunities for internal mobility, learning & development programmes, and career progression within a global network
• Colleague discounts on food, beverage, and hotel stays worldwide