# Sous Chef - Em Sherif Sea Café — 7 Management

Canonical: https://jobxdubai.com/jobs/li-4480793323-sous-chef-em-sherif-sea-caf
Location: Dubai, UAE
Type: full_time · Level: lead
Monthly salary: AED 10,000 to 14,000 per month (estimated, not employer-stated) (UAE salaries are tax-free)
Posted: 2026-10-21
Apply: https://www.linkedin.com/jobs/view/sous-chef-em-sherif-sea-caf%C3%A9-at-7-management-4480793323?_l=en

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## Description

Position Summary

The Preparation kitchen sous-chef must be able to work in a fast-paced environment and is responsible for all Preparation kitchen functions, controlling costs, ensuring Food & Beverage quality hygiene and safety

DUTIES AND TASKS

General

• Manage Em Sherif Sea Café daily Preparation kitchen operations to ensure that it operates per pre-set budget and procedures

• Stay updated on all Em Sherif Sea Café policies, memos, procedures, specials and promotions, etc.

• Report to the Head chef any required BOH maintenance issue

• Attend and participate in daily briefings and other meetings as scheduled

• Ensure efficient communication between the Service and Preparation kitchens

• Resolve internal team issues

• Regularly hold instructions to ensure that all equipment is in excellent condition

• Respect safety and hygiene of Em Sherif Sea Café premises

• Respect grooming standards

• Maintain a favorable relationship with all Em Sherif Sea Café employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity

Daily Operations

• Prepare daily action plans and effectively delegate tasks and duties amongst Preparation kitchen team members

• Make sure that Em Sherif Sea Café’s standard recipes are being applied at all times (preparation, cooking, storage, etc.)

• Fill and issue a daily preparation sheet based on the Service kitchen’s requisition order

• Make sure that preparation kitchen chefs de partie and commis follow the daily preparation sheet

• Perform skilled cooking and food preparation as per Em Sherif Sea Café’s standards

• Plan the quantity of food to be prepared for the coming shift

• Conduct inventory control

• Perform daily control of wastage, make sure wastage does not exceed the limit set by Em Sherif Sea Café; record/report all wastage

• Resolve queries and issues related to dishes, menus and supplies

• Instruct the stewarding team on overall cleaning and hygiene aspects and general materials handling in the kitchen

• Make sure that fresh and dry products are being used and stored as per the FIFO procedure

• Continuously check that products in Em Sherif Sea Café’s food items are stored in proper labeled containers at the appropriate temperatures

• Control and record all preparation kitchen food waste, manage inventory reports and requisition orders; make suggestions for changes where applicable

• Implement and ensure that HACCP and other safety and quality control measures are applied throughout the production process

• Help in any area of the Preparation kitchen/BOH when circumstances dictate

• Stay updated on all Em Sherif Sea Café menus; communicate changes to the team daily Procurement

• Conduct regular stock checks to ensure that Preparation kitchen inventory levels are aligned with the set Em Sherif Sea Café par levels and operational requirements

• Prepare requisition orders of the Preparation kitchen

• Submit orders to the Head chef

• Supervise the receiving procedures; evaluate the quality and quantity of the received goods, waste percentage and the net yielded value  Send ordered items to the service kitchen

• Ensure Service kitchen orders are prepared as per respective requisition order forms

JOB PROFILE

Personal Skills And Abilities

• High commitment to ethics and confidentiality

• Leadership skills

• Good communication and interpersonal skills

• Attentive to details

• Team player

• Good time management and multitasking skills

• Able to cope well under pressure

• Ability to prioritize tasks

• Strong work ethics

• Innovative and creative

• Open to criticism

• Ability to work in a standing for several hours

• Knowledgeable in finance and accounting

• Knowledgeable in food sanitation and hygiene, HACCP

• Knowledgeable about fire, health and safety procedures

• Neat, clean and well-groomed

Work Experience Requirements

• Minimum of 4 years of experience as a Head chef or 5 years of experience as Sous-Chef in a Lebanese/Oriental restaurant

Education requirements

• Bachelor’s degree in hospitality management, Business Management or accumulated years of experience and proven capability in management

• Excellent command of English and Arabic (both oral and written)

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## Requirements

Bachelor’s degree in hospitality management, Business Management or accumulated years of experience and proven capability in management. Excellent command of English and Arabic (both oral and written). Minimum of 4 years of experience as a Head chef or 5 years of experience as Sous-Chef in a Lebanese/Oriental restaurant.

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