Junior Sous Chef – Luxury Hotel Kitchen

About the role

As a Junior Sous Chef at Rixos Premium Dubai JBR, you will support the Executive Chef and kitchen leadership team in delivering an exceptional culinary experience for hotel guests. This role combines creative menu development with hands‑on kitchen management in a fast‑paced, luxury hospitality environment.

Key responsibilities

• Support the Executive Chef and Executive Sous Chef in leading the kitchen and maintaining high culinary standards.
• Lead and inspire the brigade during service, fostering a collaborative kitchen atmosphere.
• Oversee food preparation, presentation, and quality across all outlets.
• Coach, mentor and develop junior chefs, enhancing their skills and confidence.
• Assist with menu development, seasonal specials and innovative culinary concepts.
• Manage ordering, stock control, food costing and waste reduction to meet financial targets.
• Ensure consistent compliance with food safety, hygiene and quality standards.
• Maintain a clean, organized, and efficient kitchen, including equipment care.
• Collaborate with F&B and other hotel teams to deliver an outstanding guest experience.
• Stay abreast of emerging culinary trends and introduce fresh ideas.

Required profile

• Certificate III in Commercial Cookery or equivalent.
• Previous experience in a senior kitchen role, preferably in a hotel or high‑volume setting.
• Strong knowledge of food safety, product handling and culinary techniques.
• Passion for creativity, seasonal ingredients and contemporary food trends.
• Confidence to lead, coach and inspire a diverse kitchen team.
• Excellent organisation and time‑management skills, remaining calm under pressure.
• Commercial awareness of food costs, stock control and waste management.
• Collaborative, energetic and entrepreneurial attitude.
• Commitment to Rixos and Ennismore values, fostering a welcoming environment for guests and staff.

Required skills

• Food safety compliance
• Culinary knowledge and techniques
• Menu development
• Stock control
• Food costing
• Waste management

What we offer

• Competitive salary
• Duty meals (breakfast, lunch, dinner, midnight snack) and coffee breaks
• Vacation tickets and hotel‑provided benefits
• Medical insurance