Sous Chef (Middle Eastern Speciality)

About 971 Hospitality and Soraya 971 Hospitality Limited is a UAE-based hospitality company and part of the wider Pachamama Group, founded in London in 2014, with a portfolio of restaurants across London and Monaco. Building on this international experience, 971 Hospitality operates its own restaurants, partners with owners and developers, advises on concepts and openings, and provides restaurant services across the UAE. Our name reflects the UAE’s country code — a company built here, for here. Our flagship concept, Soraya, is a refined dining destination in Abu Dhabi celebrating Persian-inspired cuisine in an elegant greenhouse setting, with flavorful dishes, smoky grilled skewers, and a distinctive communal dining experience. About the Job As Sous Chef at Soraya, you will support the Head Chef in leading a busy, high-standard kitchen and bringing our Persian and Middle Eastern menu to life. You will take charge of the kitchen in the Head Chef’s absence, making sure every plate leaves the pass with the right flavour, consistency, and presentation, and that the team works safely, efficiently, and with pride. Your key responsibilities include: • Support the Head Chef in the daily running of the kitchen, and lead service and the team in their absence. • Prepare and oversee Persian and Middle Eastern dishes, including charcoal-grilled skewers, rice dishes, mezze, stews, and breads, to Soraya’s recipes and standards. • Ensure consistency in taste, portioning, and presentation across all sections and every service. • Supervise, train, and motivate the kitchen brigade, including scheduling, briefings, and on-the-job coaching. • Manage stock, ordering, receiving, and rotation to control food cost and minimise waste. About You • Previous experience as a Sous Chef or Junior Sous Chef in a fine-dining restaurant, luxury hotel, or high-volume upscale kitchen. • Strong expertise in Middle Eastern cuisine; experience with Persian cooking and charcoal grilling is a strong advantage. • Proven leadership skills, with the ability to run a section and the pass calmly under pressure. • Solid knowledge of food cost control, stock management, and kitchen administration.

Support the Head Chef in the daily running of the kitchen, and lead service and the team in their absence. Prepare and oversee Persian and Middle Eastern dishes, including charcoal-grilled skewers, rice dishes, mezze, stews, and breads, to Soraya’s recipes and standards. Ensure consistency in taste, portioning, and presentation across all sections and every service. Supervise, train, and motivate the kitchen brigade, including scheduling, briefings, and on-the-job coaching. Manage stock, ordering, receiving, and rotation to control food cost and minimise waste.