Junior Sous Chef - Japanese Cuisine - Jumeirah Beach Hotel

About Jumeirah Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 29 properties across 11 countries in the Middle East, Europe, and Asia. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and exclusive residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world. About Jumeirah Beach Hotel Jumeirah Beach Hotel is Jumeirah’s founding property, characterized by its wave-like design, set along one of Dubai’s most exclusive shorelines. Since its opening in 1997, the resort has become a leading global tourist and family destination. The resort offers a wide range of leisure, wellness, and children’s facilities, complemented by a diverse selection of award-winning dining experiences. About the Job An exciting opportunity has arisen for a Junior Sous Chef to join Jumeirah Beach Hotel from September 2026 onwards. The main duties and responsibilities of this role include: • Support the day-to-day management of kitchen operations, ensuring smooth service and the highest culinary standards. • Supervise assigned kitchen sections, overseeing food quality, portion control, stock management, and cleanliness. • Ensure all dishes are prepared and presented consistently, maintaining exceptional standards of quality and guest satisfaction. • Lead, coach, and develop culinary colleagues through on-the-job training, guidance, and performance support. • Monitor compliance with food safety, hygiene, and operational procedures at all times. • Assist with special events, VIP functions, and menu execution while driving innovation and operational excellence. About You The ideal candidate for this position will have the following experience and qualifications: • Minimum 3–5 years of experience in a Junior Sous Chef or similar culinary leadership role within luxury hospitality or high-end restaurants. • Proven experience in Japanese cuisine, with strong expertise in ramen, sushi, and related preparation techniques. • Demonstrated ability to lead and supervise a kitchen team while maintaining consistent quality, presentation, and operational standards. • Previous HACCP training and a thorough understanding of food safety, hygiene, and quality standards. • Culinary training from a reputable establishment, with a passion for authentic Japanese cuisine and exceptional guest experiences. About the benefits At Jumeirah, we are dedicated to fostering a vibrant community where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by offering excellent accommodation, extensive sports and leisure facilities, alongside comprehensive healthcare, and opportunities for professional development. Benefits include: • Supportive and inclusive work environment • Access to Learning & Development programmes and clear career pathways • Opportunities for internal mobility within our global network • Colleague discounts on food, beverage, and hotel stays worldwide • Company-provided shared accommodation • Comprehensive healthcare and life insurance coverage • Paid annual leave and flight from your home country • Performance-based incentives tailored to your role • Competitive tax-free salary paid in UAE Dirhams (AED) Show more Show less

Minimum 3–5 years of experience in a Junior Sous Chef or similar culinary leadership role within luxury hospitality or high-end restaurants. Proven experience in Japanese cuisine, with strong expertise in ramen, sushi, and related preparation techniques. Demonstrated ability to lead and supervise a kitchen team while maintaining consistent quality, presentation, and operational standards. Previous HACCP training and a thorough understanding of food safety, hygiene, and quality standards. Culinary training from a reputable establishment, with a passion for authentic Japanese cuisine and exceptional guest experiences.

Support the day-to-day management of kitchen operations, ensuring smooth service and the highest culinary standards. Supervise assigned kitchen sections, overseeing food quality, portion control, stock management, and cleanliness. Ensure all dishes are prepared and presented consistently, maintaining exceptional standards of quality and guest satisfaction. Lead, coach, and develop culinary colleagues through on-the-job training, guidance, and performance support. Monitor compliance with food safety, hygiene, and operational procedures at all times. Assist with special events, VIP functions, and menu execution while driving innovation and operational excellence.