Sous Chef

Trump International Golf Club is looking for a Sous Chef to join our Food & Beverage team and help deliver an exceptional culinary experience for our members, guests, and event partners. Are you a well-rounded culinary talent who's just as comfortable running a 300-cover banquet as you are plating an à la carte tasting menu — and can step behind the pastry bench when the moment calls for it? Job Purpose Reporting to the Executive Chef, you'll support the daily running of our kitchen operations across à la carte dining, banquets, tournaments, and special events. This is a true all-rounder position — one day you're leading service on the course, the next you're overseeing a large-scale event, and the next you're fine-tuning a pastry menu for a members' function. Key Responsibilities • Lead and inspire the kitchen brigade across all outlets and events • Drive menu development, seasonal specials, and culinary innovation • Oversee banquet and event production to meet timelines and premium standards • Supervise and mentor Junior Sous Chefs, Cooks, the Pastry Team, and Stewards • Ensure full compliance with HACCP and Dubai Municipality food safety standards • Support food cost control, recipe costing, and inventory management • Step in for pre-service briefings and daily operations in the Executive Chef's absence Qualifications & Experience ✔️ Culinary degree or equivalent professional training ✔️ HACCP Level 3 (or equivalent) food safety certification ✔️ Minimum 5 years of progressive kitchen management experience ✔️ At least 2 years as a Sous Chef (or higher) in a premium restaurant, hotel, or club ✔️ Strong, hands-on background across banquet, à la carte, and pastry ✔️ Experience in golf clubs, country clubs, or high-end banqueting is a strong plus ✔️ A creative, organized, and member-focused leader who thrives under pressure ✔️ Flexibility to work evenings, weekends, holidays, and peak club season Show more Show less

Culinary degree or equivalent professional training; HACCP Level 3 (or equivalent) food safety certification; Minimum 5 years of progressive kitchen management experience; At least 2 years as a Sous Chef (or higher) in a premium restaurant, hotel, or club; Strong, hands-on background across banquet, à la carte, and pastry; Experience in golf clubs, country clubs, or high-end banqueting is a strong plus; A creative, organized, and member-focused leader who thrives under pressure; Flexibility to work evenings, weekends, holidays, and peak club season.

Lead and inspire the kitchen brigade across all outlets and events; Drive menu development, seasonal specials, and culinary innovation; Oversee banquet and event production to meet timelines and premium standards; Supervise and mentor Junior Sous Chefs, Cooks, the Pastry Team, and Stewards; Ensure full compliance with HACCP and Dubai Municipality food safety standards; Support food cost control, recipe costing, and inventory management; Step in for pre-service briefings and daily operations in the Executive Chef's absence.