Sous Chef - Overseas Deployment
Role Overview
Second-in-command in the kitchen, assisting the Executive or Head Chef with daily back-of-house operations, food production, and staff management.
Key Skills for This Role
Full Job Posting
Role Summary
Second-in-command in the kitchen, assisting the Executive or Head Chef with daily back-of-house operations, food production, and staff management.
Key Responsibilities
- Manage food preparation, cooking, and plating to ensure strict quality and consistency.
- Lead the kitchen and direct operations when the Head Chef is absent.
- Supervise, train, and mentor line cooks and kitchen staff.
- Monitor inventory levels, place supply orders, and minimize food waste.
- Enforce health, safety, and kitchen sanitation standards.
- Assist with menu planning, daily specials, and recipe standardization.
Requirements and Skills
- Minimum 2–4 years of experience as a Line Cook or Sous Chef in a fast-paced professional kitchen.
- Culinary arts degree, diploma, or equivalent hands-on certification is preferred.
- Must be based in the UAE.
Work Location
- Work is performed in person.
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