Sous Chef

The Sous Chef is responsible for supporting the Executive Chef in managing all kitchen operations, ensuring high standards of food quality, hygiene, and service. The role includes supervising kitchen staff, overseeing food preparation for daily operations and large events, maintaining kitchen inventories, and ensuring consistent execution of menus. The Sous Chef plays a key role in training staff, managing production schedules, and ensuring exceptional guest experiences.

Job Responsibilities:

• Assist the Executive Chef in planning, supervising, and executing daily kitchen operations.
• Oversee food preparation, cooking, and presentation to ensure consistency and high quality.
• Support in designing menus, recipes, and new dishes aligned with the venue’s standards.
• Ensure all dishes meet portioning, presentation, and taste standards.
• Monitor the preparation for events, buffet setups, banquets, outdoor catering, and high-volume service.
• Supervise and guide chefs, cooks, and kitchen helpers in daily tasks.
• Conduct on-the-job training to maintain skill development and kitchen efficiency.
• Support in scheduling staff shifts and managing kitchen manpower.
• Maintain strong teamwork and communication within the kitchen.
• Ensure all kitchen equipment and work areas meet food safety and hygiene standards (HACCP).
• Conduct regular inspections of kitchens and storage areas.
• Ensure compliance with Dubai Municipality food safety regulations.
• Monitor proper storage, labeling, and rotation (FIFO) of all food items.
• Assist in managing inventory, stock levels, and ordering of supplies.
• Reduce food waste through effective planning and portion control.
• Ensure all ingredients meet quality standards.
• Support in cost control and maintaining targeted food cost percentages.
• Work closely with service teams, events team, and management to align on menus and special requirements.
• Coordinate with procurement for ordering and receiving items.
• Provide updates to the Executive Chef on kitchen performance, issues, and improvements.

Qualifications & Requirements:

• Proven experience as a Sous Chef or Senior Chef de Partie (minimum 3–5 years).
• Background in hospitality, resorts, catering, or large-scale events preferred.
• Strong knowledge of international cuisine, Arabic dishes is an advantage.
• Understanding of HACCP, food safety, and hygiene regulations.
• Ability to manage high-volume service and event production.
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure and within tight timelines.
• Flexibility to work shifts, weekends, and outdoor events when required.

Job Type: Full-time

Pay: AED5,000.00 - AED6,500.00 per month

Application Question(s):

• How many years of experience do you have working as a Sous Chef or in a senior kitchen role?
• Have you worked in hospitality, resorts, or catering operations before? Please specify.
• Are you experienced in handling high-volume events or outdoor catering?
• Are you familiar with HACCP and Dubai Municipality food safety regulations?
• Do you have experience training and supervising kitchen staff?
• What cuisines are you most experienced in preparing?
• Are you comfortable working in shifts and outdoor locations when required?
• What is your expected salary?
• Are you currently in the UAE and available for an in-person trial?
• What is your notice period?
• What is your Nationality?