Sous Chef

We are seeking a talented and driven Sous Chef to join our Main Kitchen team at a premier luxury hospitality destination in Downtown Dubai. In this pivotal role, you will support the Executive Chef in leading high-volume culinary operations, maintaining exceptional quality standards, and inspiring a diverse brigade in one of the region’s most dynamic dining environments. Key Responsibilities • Operational Leadership: Oversee daily Main Kitchen operations across multiple outlets and banquet services, ensuring consistency in taste, presentation, and timing during peak periods. • Team Development: Train, mentor, and schedule a multicultural brigade; conduct performance reviews and foster a culture of continuous learning and safety compliance. • Cost & Waste Management: Monitor food costs, portion control, and inventory levels; implement waste reduction initiatives without compromising guest experience or brand standards. • Menu Execution & Innovation: Collaborate on menu engineering, recipe standardization, and seasonal updates that align with luxury positioning and local market trends. • HACCP & Safety Compliance: Enforce strict hygiene protocols, conduct internal audits, and ensure full adherence to Dubai Municipality regulations and international food safety standards. • Cross-Department Coordination: Liaise seamlessly with F&B service, stewarding, and procurement teams to optimize workflow and resolve operational bottlenecks in real time. Candidate Profile • Minimum 3–5 years as Sous Chef or Junior Sous Chef in luxury 5-star hotels or high-end restaurants, preferably within the GCC/UAE. • Proven experience managing high-volume Main Kitchen operations covering all-day dining, banqueting, and room service. • Strong knowledge of international cuisines, halal requirements, and dietary accommodation protocols. • Demonstrated ability to lead teams of 15+ chefs in fast-paced, multicultural environments. • Solid understanding of food costing, P&L contribution, and inventory systems (e.g., MC, SAP, or similar). • Valid HACCP certification and up-to-date knowledge of UAE food safety regulations. • Excellent communication skills in English; additional languages (Arabic, French, Asian languages) are an advantage. What We Offer • Competitive tax-free salary aligned with experience and grade level • Comprehensive medical insurance and annual airfare • Staff accommodation or housing allowance • Meals on duty and uniform provision • Career progression opportunities within a leading regional hospitality group • Access to world-class training and development programs How to Apply Interested candidates meeting the above criteria are invited to submit their CV with a recent photograph. Please note that only shortlisted applicants will be contacted. Show more Show less

Minimum 3–5 years as Sous Chef or Junior Sous Chef in luxury 5-star hotels or high-end restaurants, preferably within the GCC/UAE.

Operational Leadership: Oversee daily Main Kitchen operations across multiple outlets and banquet services, ensuring consistency in taste, presentation, and timing during peak periods. Team Development: Train, mentor, and schedule a multicultural brigade; conduct performance reviews and foster a culture of continuous learning and safety compliance. Cost & Waste Management: Monitor food costs, portion control, and inventory levels; implement waste reduction initiatives without compromising guest experience or brand standards. Menu Execution & Innovation: Collaborate on menu engineering, recipe standardization, and seasonal updates that align with luxury positioning and local market trends. HACCP & Safety Compliance: Enforce strict hygiene protocols, conduct internal audits, and ensure full adherence to Dubai Municipality regulations and international food safety standards. Cross-Department Coordination: Liaise seamlessly with F&B service, stewarding, and procurement teams to optimize workflow and resolve operational bottlenecks in real time.