Sous Chef

Job Summary

Key Responsibilities

• Assist the Head Chef with planning, organizing, and supervising daily kitchen operations.
• Supervise food preparation, cooking, presentation, service readiness, and timely food production.
• Supervise, train, and guide Chef de Parties, Demi Chef de Parties, and Commis Chefs.
• Maintain food quality, taste, presentation, freshness, and portion control.
• Ensure compliance with Dubai Municipality food safety requirements, HACCP procedures, hygiene standards, and company policies.
• Monitor kitchen cleanliness, equipment, storage, labeling, temperature checks, and stock rotation.
• Assist with inventory control, ordering, receiving, food cost control, and waste reduction.
• Assist with menu preparation, daily specials, recipe implementation, and kitchen records.
• Communicate with the Head Chef and other departments to support smooth operations.
• Take responsibility for kitchen operations in the absence of the Head Chef.

Qualifications & Requirements

• A diploma or certificate in Culinary Arts, Professional Cookery, or a related qualification is preferred.
• Minimum 3–5 years of professional kitchen experience is required.
• Minimum 1–2 years of supervisory experience, such as Chef de Partie or Junior Sous Chef, is required.
• Experience in hotels, restaurants, resorts, or high-volume catering operations is preferred.
• Dubai Municipality-approved Food Safety or Food Hygiene certification is required.
• HACCP and PIC certifications are preferred.
• Candidates should have strong cooking, leadership, communication, organization, and problem-solving skills.
• Candidates should be able to work under pressure in a fast-paced kitchen environment.

Work Location

• Work is performed in person.