Dubai Sous Chef — Lead a Dynamic, Global Kitchen

Hakubo by Chinawhite; Dubai; On-site; AED 150,000 - 230,000; Full time

Job summary

Hakubo by Chinawhite in Dubai invites applications for a full-time, on-site Sous Chef. You will support the Head Chef in daily kitchen operations, food preparation, cooking, plating, and quality control.

You will supervise kitchen staff, coordinate service, and ensure dishes meet high standards of taste and presentation. Responsibilities include inventory management, cost control, menu development, and training in recipes and techniques.

Qualifications

• Proven experience as a Sous Chef or senior line cook in a high-quality, fast-paced restaurant environment.
• Strong culinary skills, including advanced cooking techniques, plating standards.
• Knowledge of inventory management, ordering, and cost control.
• Familiarity with food safety, hygiene regulations, and best practices in a professional kitchen.
• Demonstrated ability to lead, train, and motivate a diverse kitchen team.
• Excellent communication and collaboration with both back-of-house and front-of-house staff.
• Flexibility to work evenings, weekends, and holidays as required.
• Dubai experience or international hospitality market is a plus.

Responsibilities

• Oversee daily kitchen operations and supervise staff.
• Coordinate service with kitchen and front-of-house.
• Ensure dishes meet taste, presentation and consistency standards.
• Manage inventory, ordering, and cost control.
• Assist with menu development and recipes.
• Train team members on techniques and standards.
• Uphold food safety and hygiene regulations.

Skills

Sous Chef experience

Culinary skills

Team leadership

Food safety

Communication

Education

Culinary education preferred

Job description

Hakubo by Chinawhite in Dubai invites applications for a full-time, on-site Sous Chef. You will support the Head Chef in daily kitchen operations, food preparation, cooking, plating, and quality control.

You will supervise kitchen staff, coordinate service, and ensure dishes meet high standards of taste and presentation. Responsibilities include inventory management, cost control, menu development, and training in recipes and techniques.