Junior Sous Chef – Open Fire & Seafood Grilling

About the role

Join the culinary team at Jumeirah Olhahali Island as a Junior Sous Chef specializing in open‑fire cuisine and seafood grilling. You will work alongside the Sous Chef to deliver exceptional dining experiences for guests in a luxury 5‑star resort setting.

Key responsibilities

• Support the Sous Chef in daily kitchen operations, maintaining high standards of food quality, consistency, and presentation.
• Inspect, select, and prepare only the finest food items for all menu offerings.
• Control proper storage of products and manage inventory of walk‑in and reach‑in units.
• Uphold HACCP standards, food‑safety regulations, hygiene practices, and company SOPs.
• Apply portion‑control methods and ensure compliance with grooming, hygiene, and safety regulations.
• Communicate briefings and important information to kitchen staff.
• Prepare pantry items according to standard recipes and maintain cleanliness of work areas.

Required profile

• Minimum 2 years of experience in a luxury 5‑star kitchen environment.
• Hands‑on experience training and developing junior colleagues.
• Familiarity with kitchen equipment, hygiene practices, and high‑volume workflow.
• Ability to work efficiently in a fast‑paced setting while paying close attention to detail.
• Willingness to train across different stations and cuisines.

Required skills

• Open fire cooking
• Seafood grilling
• HACCP and food‑safety compliance