Sous Chef

Position: Italian Sous Chef Location: Dubai, UAE Industry: Hospitality – International Branded Resort Salary: AED 7,500 basic per month We are looking for an experienced Italian Sous Chef to join the culinary team of an international branded resort in Dubai. The ideal candidate has worked as a Sous Chef or Junior Sous Chef in an authentic Italian restaurant in Italy and has strong knowledge of Italian cuisine and kitchen operations. Key Responsibilities: • Support the Head Chef in managing the daily kitchen operation. • Prepare and oversee the preparation of authentic Italian dishes. • Maintain consistent food quality, presentation and portion standards. • Support menu planning and contribute ideas for new dishes. • Supervise and guide kitchen team members during service. • Monitor food stock, storage and kitchen cleanliness. • Follow food safety, hygiene and health standards. • Help control food costs and minimise waste. Requirements: • Previous experience as a Sous Chef or Junior Sous Chef in an authentic Italian restaurant in Italy is essential. • Strong knowledge of Italian cuisine and cooking techniques. • Ability to work well in a busy kitchen and support a team. • Good organisational and communication skills. • Flexibility to work shifts, weekends and public holidays. Benefits: • Basic salary: AED 7,500 per month • Studio accommodation provided • Eligible for service charge • Eligible for tips Show more Show less

Previous experience as a Sous Chef or Junior Sous Chef in an authentic Italian restaurant in Italy is essential. Strong knowledge of Italian cuisine and cooking techniques. Ability to work well in a busy kitchen and support a team. Good organisational and communication skills. Flexibility to work shifts, weekends and public holidays.

Support the Head Chef in managing the daily kitchen operation. Prepare and oversee the preparation of authentic Italian dishes. Maintain consistent food quality, presentation and portion standards. Support menu planning and contribute ideas for new dishes. Supervise and guide kitchen team members during service. Monitor food stock, storage and kitchen cleanliness. Follow food safety, hygiene and health standards. Help control food costs and minimise waste.