Junior Sous Chef- Robata

SUSHISAMBA Dubai, located on the 51st floor of The St. Regis Dubai, The Palm, offers breathtaking 360-degree panoramic views of Palm Jumeirah, the Arabian Gulf and Dubai skyline. Bringing together the bold and vibrant flavours of Japan, Brazil and Peru, SUSHISAMBA delivers an energetic, high-volume and elevated dining experience in one of Dubai’s most iconic destinations. Combining exceptional cuisine, striking design and a vibrant atmosphere, the venue has established itself as a leading destination within Dubai’s luxury lifestyle dining scene. We are urgently looking for an experienced Junior Sous Chef – Robata to join our dynamic culinary team. Bringing together the bold and vibrant flavours of Japan, Brazil and Peru, SUSHISAMBA offers an energetic, high-volume and elevated dining experience in one of Dubai’s most iconic destinations. Key Responsibilities: • Lead and oversee the daily operation of the Robata section • Ensure consistency in food quality, cooking techniques and presentation • Support the Sous Chef and senior culinary team during high-volume service • Train, guide and supervise junior chefs within the section • Maintain strong mise en place, stock control and waste management • Ensure compliance with food safety, hygiene and HACCP standards • Maintain exceptional culinary standards in a fast-paced kitchen environment Ideal Candidate: • Minimum 3–5 years of experience in Robata, Japanese, or high-end grilled cuisine within an upscale fine-dining or lifestyle dining environment is a must. • Minimum 1 year of experience as a Junior Sous Chef or in a similar supervisory culinary role, with proven experience leading and supervising a large culinary team in a high-volume operation. • Strong knowledge of Robata grilling techniques, Japanese ingredients and flavour profiles • Previous experience within a luxury, premium or high-volume restaurant environment • Strong leadership, organization and communication skills • Ability to perform under pressure while maintaining consistency and attention to detail Show more Show less