Junior Sous Chef - Culinary - Jumeirah Beach Hotel (National Talent)

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. The main duties and responsibilities of this role include: • Support the Sous Chef in the daily operation of the kitchen, ensuring the highest standards of food quality, presentation, and consistency. • Supervise and guide the culinary team during shifts, providing coaching, training, and support to junior colleagues. • Ensure compliance with food safety, hygiene, and HACCP standards at all times. • Monitor food preparation, portion control, and stock levels to minimize waste and maintain cost efficiency. • Assist in menu development, recipe implementation, and the creation of innovative dishes aligned with brand standards. • Take responsibility for kitchen operations in the absence of the Sous Chef, ensuring smooth and efficient service delivery. About You The ideal candidate for this position will have the following experience and qualifications: • Culinary qualification or diploma in Professional Cookery, Culinary Arts, or a related field is preferred. • Minimum 2-4 years of experience in a high-volume or luxury hotel kitchen, including experience in a supervisory capacity. • Strong knowledge of food preparation techniques, international cuisines, food safety, and HACCP standards. • Proven ability to lead and motivate a team, work under pressure, and maintain exceptional quality standards in a fast-paced environment. About the Benefits At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, 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 • Comprehensive healthcare and life insurance coverage • Paid annual leave entitlement • Performance-based incentives tailored to your role • Competitive tax-free salary paid in UAE Dirhams (AED) Show more Show less

Culinary qualification or diploma in Professional Cookery, Culinary Arts, or a related field is preferred. Minimum 2-4 years of experience in a high-volume or luxury hotel kitchen, including experience in a supervisory capacity. Strong knowledge of food preparation techniques, international cuisines, food safety, and HACCP standards. Proven ability to lead and motivate a team, work under pressure, and maintain exceptional quality standards in a fast-paced environment.

Support the Sous Chef in the daily operation of the kitchen, ensuring the highest standards of food quality, presentation, and consistency. Supervise and guide the culinary team during shifts, providing coaching, training, and support to junior colleagues. Ensure compliance with food safety, hygiene, and HACCP standards at all times. Monitor food preparation, portion control, and stock levels to minimize waste and maintain cost efficiency. Assist in menu development, recipe implementation, and the creation of innovative dishes aligned with brand standards. Take responsibility for kitchen operations in the absence of the Sous Chef, ensuring smooth and efficient service delivery.