Junior Sous Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Junior Sous Chef supports the Chef de Cuisine and Sous Chef in managing daily kitchen operations, preparing high-quality dishes, supervising kitchen colleagues, and maintaining consistent food presentation and standards. Candidates are generally expected to have professional culinary training and several years of experience in a hotel, luxury resort, or high-volume restaurant, with experience in the relevant cuisine or outlet preferred. Strong knowledge of food safety, hygiene, portion control, ordering, and kitchen cost management is important. The successful candidate should be organized, hands-on, creative, and able to lead a multicultural team while working calmly under pressure. Flexibility for shifts, weekends, and holidays is required.

About the employer

The St. Regis Doha is a luxury hotel in Qatar operated under the St. Regis Hotels & Resorts brand, part of Marriott International. Located in the West Bay Lagoon area, the property is known for refined guest service, elegant accommodation, premium restaurants, event facilities, and distinctive St. Regis traditions such as butler service and afternoon tea. Its culinary operations serve international and local guests across multiple restaurants, lounges, banqueting areas, and in-room dining. As a Marriott property, the hotel typically provides structured operating standards, training, and opportunities for career development within a global hospitality network. Employees work in a diverse, multicultural environment and are expected to deliver polished service, maintain high quality standards, and represent the luxury positioning of the St. Regis brand.