Senior Sous Chef

Job Purpose

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations, ensuring efficient food preparation, cooking, plating, and service delivery.
• Supervise and support kitchen staff during shifts, ensuring tasks are completed efficiently and in accordance with operational standards.
• Ensure all dishes are prepared, cooked, and presented according to established recipes, quality standards, and presentation guidelines.
• Act as the kitchen lead in the absence of the Head Chef, ensuring continuity of operations and effective team management.
• Support the training, coaching, and development of kitchen staff to improve performance, productivity, and culinary skills.
• Ensure compliance with food safety regulations, HACCP standards, sanitation procedures, and company policies to maintain a safe and hygienic working environment.
• Monitor stock levels, assist with inventory control, receive deliveries, and ensure proper storage and rotation of ingredients and supplies
• Support food cost management by minimizing waste, controlling portion sizes, and ensuring efficient use of ingredients.
• Assist in implementing menu changes, seasonal offerings, and special promotions while maintaining consistency and quality.
• Ensure kitchen equipment is operated safely, maintained properly, and reported for repair when necessary.
• Support the delivery of exceptional dining experiences by ensuring food quality, consistency, and timely service

Qualifications

• Diploma, Associate Degree, or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field.
• Professional culinary certifications are an advantage.

Experience

• 4–7 years of culinary experience in a restaurant, café, or hospitality environment.
• Minimum 2 years of experience in a supervisory role such as Sous Chef, Junior Sous Chef, or Chef De Partie.
• Experience in high-volume kitchen operations is preferred.

Knowledge & Skills

• Strong knowledge of culinary techniques, food preparation, and presentation standards.
• Sound understanding of food safety, hygiene regulations, and HACCP requirements.
• Ability to supervise, motivate, and develop kitchen staff.
• Strong organizational, multitasking, and time management skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Strong attention to detail and commitment to quality.
• Basic inventory management and food cost control knowledge.

Others

• Passion for culinary excellence and continuous improvement.
• Flexible to work shifts, weekends, public holidays, and special events as required.
• Professional appearance and positive attitude.
• Ability to perform effectively in a dynamic and demanding kitchen environment.

Application Question(S)

• What is your salary expectation in AED?
• What cuisines do you prepare?
• How many years of Sous Chef experience do you have in UAE?
• Do you have notice period or available to join immediately?
• Willingness to travel:
• 100% (Preferred)