Senior Sous Chef Netsu Japanese Cuisine

Mandarin Oriental Jumeira, Dubai is looking for a Senior Sous Chef to join our Netsu Kitchen team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

With a pristine oceanfront setting, Mandarin Oriental Jumeira, Dubai is a stylish urban resort overlooking the clear blue waters of the Arabian Gulf and Dubai’s glittering skyline, which is dominated by Burj Khalifa, the tallest building in the world. The hotel's beachfront location and open-air facilities are designed to bring a new level of relaxed luxury to the city.

About The Job

Based at the Mandarin Oriental Jumeira, Dubai within the Restaurants, Bars & Experiences Department in Dubai, the Senior Sous Chef, Netsu, is responsible for supporting the Head Chef in executing strategy, maintaining daily operational excellence, and ensuring consistency during service.

As Senior Sous Chef, Netsu Kitchen, you will be responsible for the following duties:

• General
• It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the team.
• The MO Code of Conduct requires that all business activities and business decisions comply with the general law, and with all rules, regulations and other requirements.
• Fully understand and support the Mandarin Oriental, Dubai Human Resources Strategic Policy.
• Fully support all learning and development activities, including on-the-job trainers and training, Group Training Technique trainers and training, and maintaining a complete Training Matrix for the department.
• Update and maintain the Job Description and Job Specification Matrix for the department.
• Ensure colleagues' career path and development needs are prioritised and documented in accordance with the MO Profile online system.
• Hold monthly meetings with all colleagues to ensure they have a forum to voice any concerns or challenges and to share departmental and hotel information.
• Take all reasonable steps to safeguard stored information, and do not divulge or otherwise transfer any personal data concerning guests, customers or colleagues, or any confidential information concerning the hotel, unless with the appropriate authority.
• Comply with the hotel's IT, network and internet usage policy at all times; use that is unreasonable or inappropriate is a serious breach of hotel policy and grounds for summary dismissal.
• Support and adhere to all policies & procedures relating to Safe, Sound and Sustainable at Mandarin Oriental.
• Comply with the MO Social Media Policy, taking full responsibility for content published on any social media platform, including personal accounts.
• Mandarin Oriental Jumeira, Dubai has zero tolerance for any form of harassment or discrimination on the basis of gender, disability (including physical or medical condition), race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or any other reason.
• Act as a hotel ambassador at all times.
• Carry out any additional duties requested by management related to hotel operational activities.
• Operational
• Take charge of all aspects of the kitchen operation in the Head Chef / Chef de Cuisine's absence.
• Coordinate functions and activities with other RB&E departments.
• Assist the Head Chef / Chef de Cuisine in maintaining quality levels of production and presentation.
• Ensure the smooth running of day-to-day operations in the kitchen, striving to deliver the highest quality of food and service.
• Ensure all plating guides are followed according to set dish description, cooking method and presentation image.
• Supervise and coordinate kitchen service timing with the service team to ensure dishes leave the pass correctly and on time.
• Ensure In Room Dining food is of the best quality, temperature and presentation.
• Ensure colleague canteen food is varied, interesting, well cooked and well balanced.
• Handle payroll input and holiday organisation for the kitchen team.
• Adhere to all legal requirements, regulations and guidelines applicable to the kitchen.
• Carry out daily work to exceed guest expectations.
• Perform any other reasonable duties as required by the Head Chef / Chef de Cuisine.
• Financial & Administrative
• Work actively in cost control and in implementing standards, supporting the Head Chef / Chef de Cuisine in managing food cost.
• Support recipe costing and ensure recipes are followed accurately to protect yield and margin.
• Monitor portion control across sections, correcting deviation immediately.
• Control wastage, over-production and spoilage during the shift, and report causes.
• Support the preparation of the weekly roster within budgeted labour cost guidelines.
• Assist with monthly inventory counts and daily market list requisitions.
• Customer Focus
• Ensure customer satisfaction in accordance with the MO Legendary Quality Experiences (LQEs), the MO Pillars and the respective MOQA service standards.
• Monitor and follow through on the requirements of VIP guests, and on all special dietary requirements and allergies.
• Support the team in creating specific WOW moments to surprise and delight guests.
• Colleague Relations
• Provide leadership, direction and support to all kitchen colleagues at any time.
• Assist in colleague-related matters, dealing with queries and resolving problems concerning the kitchen.
• Carry out departmental training where necessary, and conduct departmental orientation for all new team members.
• Carry out annual appraisals of team members, supporting the Head Chef / Chef de Cuisine.
• Facilitate and attend daily shift briefings.
• Communicate rules and regulations to all colleagues using the Colleague Handbook and other appropriate documents.
• Ensure MO 's grooming and appearance standards are implemented and maintained at all times.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the RB&E division.
• FLHSSE, Hygiene & Food Safety
• Be aware of, and comply with, safe working practices as laid down under FLHSSE (Fire, Life, Health, Safety, Security and Environment), including awareness of any specific hazards within the kitchen.
• Support the Head Chef / Chef de Cuisine in maintaining the HACCP system, Dubai Municipality food safety compliance and Mandarin Oriental Safe, Sound & Sustainable standards.
• Act as certified Person in Charge (PIC) for food safety during assigned shifts.
• Ensure temperature logs, cooling and reheating records, cleaning schedules and corrective action records are completed accurately and on time during the shift.
• Supervise strict control of FIFO stock rotation, date labelling, allergen segregation and cross-contamination prevention across all sections.
• Verify allergen and dietary requirements on every relevant order before the dish leaves the kitchen, escalating any doubt immediately.
• Ensure correct chilling, freezing, thawing and reheating procedures are followed and recorded.
• Ensure colleagues on shift maintain personal hygiene standards, correct uniform and PPE, and that any illness or infection is reported before commencing duty.
• Supervise knife safety, safe manual handling and the safe operation of all kitchen equipment, intervening immediately on unsafe practice.
• Know the fire evacuation procedures, assembly points and the location of fire-fighting equipment, fire blankets and first aid kits, and guide colleagues accordingly.
• Report any defects in the building, plant or equipment, and any accident or incident involving colleagues, guests or visitors, in accordance with Hotel procedures.
• Attend all statutory FLHSSE and food safety training as scheduled and maintain valid certification.
  
  

• Proven experience in Japanese cuisine with strong technical execution skills.
• Minimum 1 year of experience as Sous Chef in a high-volume restaurant (minimum 150 seats).
• Demonstrated ability to supervise and coordinate kitchen teams of 20+ colleagues during service.
• Strong operational understanding, including quality control, inventory supervision, and daily production management.
• Ability to support menu implementation and seasonal activities, ensuring consistency and adherence to brand standards.
• Working knowledge of meat butchery and protein handling relevant to a steakhouse concept.
• Experience in the Middle East region preferred.
  
  

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• A competitive salary and benefits packages