Sous Chef

Role summary

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

The Sous Chef supports the Executive Chef in managing daily kitchen operations, preparing high-quality dishes, supervising chefs and kitchen assistants, and maintaining consistent food standards. Candidates should have professional culinary experience, preferably in a luxury hotel or resort, with strong knowledge of international cuisine, food safety, hygiene, portion control, and cost management. The role requires leadership, organization, creativity, and the ability to work calmly under pressure. Candidates are expected to train and motivate team members, monitor food quality, follow resort procedures, and work flexible shifts, including weekends and public holidays. Experience in an international resort environment and relevant culinary qualifications would be advantageous.

About the employer

Jumeirah Olhahali Island Maldives is a luxury resort operated by Jumeirah, the hospitality group known for properties such as Burj Al Arab Jumeirah and other high-end hotels and resorts worldwide. Located in the North Malé Atoll, the resort offers private villas, upscale dining, wellness facilities, water activities, and highly personalized guest service. Its team serves an international clientele and works in a multicultural, service-focused environment. Culinary employees are generally expected to maintain premium food standards, support creative dining experiences, follow strict hygiene procedures, and deliver warm, professional hospitality. Working for the resort can provide valuable experience in luxury island hospitality, international cuisine, resort operations, and career development within the wider Jumeirah organization.