Junior Chef jobs in United States

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From the very first opening of the St. Regis New York, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. As the original house of luxury, St. Regis continues to redefine modern luxury through exceptional service. The St. Regis Abu Dhabi merges authentic Arabian hospitality with over a hundred years of bespoke St. Regis tradition.

Crafted for modern connoisseurs seeking exceptional experiences, The St. Regis Abu Dhabi is the social epicenter for royalty, discerning travelers, and luminaries in the art of living. The hotel features 283 elegantly appointed guest rooms, including 55 suites, most with breathtaking views of the Arabian Gulf and Abu Dhabi city, including the extraordinary Abu Dhabi Suite—the highest suspended suite in the world connecting the Nation Towers.

Part of Marriott International, a leader with the most powerful portfolio in the industry, our more than 30 brands and nearly 9,100 properties across 142 countries and territories offer diverse ways for people to connect, experience, and expand their world. At the heart of The St. Regis are our exceptional staff, whom we call Hosts—ultimate ambassadors of luxury dedicated to providing guests with an exquisite stay and unforgettable experiences. Pursue your passion and grow your expertise at Abu Dhabi’s premier address, The St. Regis Abu Dhabi, awarded the prestigious Forbes Travel Guide 5-Star Rating.

• Review daily production sheets with the chef de partie or sous chef in their absence.
• Prepare and delegate food production tasks to ensure timely and efficient service without interruptions.
• Participate actively in training junior staff and apprentices in culinary skills.
• Adhere to standardized recipes and specifications to maintain consistency and standards.
• Keep work stations clean and organized, including refrigerators, freezers, countertops, and stoves.
• Follow station opening and closing procedures to standard.
• Minimize over-production and food waste; ensure proper rotation, labeling, and storage of food to reduce costs.
• Operate kitchen equipment safely and conduct regular safety checks.
• Handle, store, prepare, and serve food safely, complying with hotel and government food safety guidelines.
• Report equipment deficiencies and food quality issues promptly.
• Comply with safety regulations and participate in the hotel’s health and safety programs.
• Follow environmental policies and programs as required.
• Perform other duties as assigned.
• Log all relevant information in the kitchen log book.
• Conduct briefings on new updates and follow-up actions.
• Monitor deliveries and coordinate accordingly.
• Follow cleaning schedules diligently.
• Perform line checks regularly.
• Maintain accurate records in the kitchen log book.
• Run the section confidently and with a sense of urgency.

Proficiency in speaking and writing in English is required.

Postgraduate education and basic apprenticeship training.

Minimum of 1-2 years in a similar role within a high-volume, internationally recognized luxury hotel or F&B establishment.

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