Sous Chef, Aelia (All day dining) - One&Only One Za'abeel

( 20372 ) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Behold the dawn of a new, all-encompassing resort experience in Dubai – One&Only One Za’abeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. About The Role As Sous Chef, Aelia, you will support the Chef de Cuisine in overseeing the daily operations of a vibrant, high-volume restaurant serving breakfast, lunch, and dinner. You will play a pivotal role in ensuring culinary excellence by maintaining exceptional food quality, consistency, and presentation while delivering memorable dining experiences for every guest. You will assist in managing and developing the kitchen team, ensuring smooth service operations and adherence to the highest standards of food safety, hygiene, and efficiency. Working closely with the culinary leadership team, you will contribute to menu development, inventory management, cost control, and the implementation of innovative dining concepts. This role requires a hands-on leader who thrives in a fast-paced environment and is passionate about driving operational excellence. About You The ideal candidate is a motivated and experienced culinary professional with previous experience as a Sous Chef or a strong Junior Sous Chef within a luxury hotel, large-scale resort, or high-volume all day dining operation. You possess a solid understanding of international cuisine and are confident managing multiple meal periods while maintaining the highest standards of quality and guest satisfaction. You are a proactive leader with excellent organizational and communication skills, capable of motivating a diverse team and fostering a positive kitchen culture. With a strong commercial mindset, you understand cost control, stock management, and productivity without compromising on quality. Passionate about hospitality and culinary innovation, you are committed to developing talent, delivering exceptional guest experiences, and upholding the standards expected within a world-class dining destination. Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories. Show more Show less

The ideal candidate is a motivated and experienced culinary professional with previous experience as a Sous Chef or a strong Junior Sous Chef within a luxury hotel, large-scale resort, or high-volume all day dining operation. You possess a solid understanding of international cuisine and are confident managing multiple meal periods while maintaining the highest standards of quality and guest satisfaction.

Oversee daily operations of a high-volume restaurant serving breakfast, lunch, and dinner. Assist in managing and developing the kitchen team. Ensure smooth service operations and adherence to the highest standards of food safety, hygiene, and efficiency. Contribute to menu development, inventory management, cost control, and the implementation of innovative dining concepts. Serve as a hands-on leader in a fast-paced environment, driving operational excellence.