Executive Sous Chef

UNF Group; Abu Dhabi; On-site; AED 180,000 - 260,000; Full time

Job summary

UNF Group is seeking an Executive Sous Chef to assist the Executive Chef in overseeing culinary operations across its restaurants, cafés, central kitchen, and catering brands in the UAE. The role focuses on Lebanese and Arabic cuisine with strong menus, production planning, and large-scale events.

The candidate will lead kitchen teams, maintain food quality, cost controls, and HACCP compliance while driving new menus and seasonal concepts.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality Management, or related field.
• 8–10 years of professional culinary experience.
• 3–5 years in Executive Sous Chef, Senior Sous Chef, or similar leadership role.
• Strong hands-on expertise in Lebanese and Arabic cuisine.

Responsibilities

• Assist the Executive Chef in managing culinary operations across restaurants, cafés, catering divisions, and production kitchens.
• Oversee kitchen operations in the absence of the Executive Chef.
• Ensure consistency in food quality, taste, portion size, and presentation across brands.
• Plan and supervise food production for large-scale catering events.
• Lead team development and performance across multiple kitchens and brands.

Skills

Leadership

Lebanese cuisine

Arabic cuisine

Menu development

Food costing

Quality control

Multi-brand ops

Staff coaching

Education

Diploma or degree in Culinary Arts or Hospitality Management

Tools

Microsoft Office

Job description

We are looking for an experienced and highly skilled Executive Sous Chef to assist the Executive Chef in overseeing the culinary operations of the company's restaurants, cafés, central kitchen, and catering brands.

The ideal candidate must have strong hands-on experience in Lebanese and Arabic cuisine, along with good knowledge of other international cuisines. The Executive Sous Chef will support menu development, food production, kitchen-team management, quality control, food costing, and the successful execution of daily operations and large-scale catering events.

The position requires strong leadership, operational flexibility, and the ability to maintain consistent food quality across multiple brands and locations.

Key Responsibilities Culinary Operations

• Assist the Executive Chef in managing culinary operations across restaurants, cafés, catering divisions, and production kitchens.
• Take responsibility for overall kitchen operations in the absence of the Executive Chef.
• Ensure consistency in food quality, taste, portion size, presentation, and service standards across all brands.
• Oversee food preparation and production for à la carte dining, buffets, banquets, corporate events, weddings, VIP functions, and high-volume catering services.
• Conduct regular kitchen visits and inspections across all locations.
• Ensure food is prepared and dispatched according to approved timelines and quality standards.
• Support the coordination of central-kitchen production and branch requirements.

Cuisine and Menu Development

• Maintain high standards of authentic Lebanese and Arabic cuisine.
• Demonstrate strong knowledge of mezze, grills, shawarma, rice dishes, traditional stews, Arabic breakfast, seafood, breads, sauces, desserts, and banquet preparations.
• Apply knowledge of other cuisines, including Continental, Mediterranean, Italian, Asian, and international dishes.
• Assist the Executive Chef in developing new menus, seasonal promotions, catering packages, and buffet concepts.
• Conduct recipe trials, tastings, and menu presentations.
• Prepare and maintain standardized recipes, cooking procedures, plating guides, and recipe-costing sheets.
• Adapt menus according to customer requirements, dietary restrictions, allergens, and event concepts.
• Stay updated on culinary trends while maintaining the authenticity of the company's core cuisine.

Team Leadership

• Supervise Sous Chefs, Chef de Parties, Commis Chefs, bakery and pastry teams, kitchen stewards, and production staff.
• Allocate duties and ensure proper staffing across kitchens, events, and branches.
• Train and develop culinary employees in cooking techniques, presentation, hygiene, productivity, and company standards.
• Conduct team briefings and ensure clear communication of operational priorities.
• Monitor employee performance and recommend training, recognition, promotion, or disciplinary action when required.
• Support recruitment, trade tests, onboarding, and performance evaluations of kitchen employees.
• Promote teamwork, discipline, professionalism, and accountability within the culinary department.

Catering and Event Operations

• Plan and supervise food production for large-scale catering events.
• Coordinate with catering operations, sales, service, logistics, purchasing, and dispatch teams.
• Review event orders, menus, guest counts, special requests, and service timings.
• Prepare production plans, ingredient requirements, equipment lists, and staff allocations.
• Ensure food is prepared, packed, transported, and presented safely and professionally.
• Attend important events when required and supervise live cooking, buffet setup, food replenishment, and service quality.
• Handle last-minute operational changes calmly and effectively.

Quality and Food Safety

• Conduct regular food-quality checks and tastings before service and dispatch.
• Ensure compliance with HACCP, FIFO, UAE food-safety regulations, and company hygiene procedures.
• Monitor food storage, labelling, temperature records, thawing, cooling, reheating, and cross-contamination controls.
• Ensure all kitchens, equipment, and work areas are maintained in a clean and safe condition.
• Work closely with the QHSE team to address audit findings and implement corrective actions.
• Ensure allergen information and dietary requirements are properly communicated and followed.

Cost and Inventory Control

• Support food costing, budget preparation, purchasing control, and inventory management.
• Monitor food costs, yields, portions, wastage, spoilage, and staff meals.
• Coordinate with purchasing and store teams to ensure the availability and quality of ingredients.
• Approve ingredient requirements based on operational needs and production forecasts.
• Identify opportunities to control costs without affecting food quality.
• Participate in stock counts and investigate significant variances.
• Ensure proper utilization of available stock and reduce unnecessary wastage.

Qualifications and Experience

• Diploma or degree in Culinary Arts, Hospitality Management, or a related field is preferred.
• Minimum 8-10 years of professional culinary experience.
• At least 3-5 years of experience as an Executive Sous Chef, Senior Sous Chef, or in a similar leadership role.
• Proven experience managing culinary operations across multiple restaurants, cafés, hotels, or catering brands.
• Strong hands‑on expertise in Lebanese and Arabic cuisine is essential.
• Good working knowledge of Continental, Mediterranean, Italian, Asian, and other international cuisines.
• Significant experience in high‑volume catering, banquets, buffets, VIP events, and production kitchens.
• Strong knowledge of menu planning, recipe standardization, food costing, portion control, and inventory management.
• Thorough understanding of HACCP, food hygiene, allergens, and kitchen‑safety requirements.
• Previous UAE or GCC experience is strongly preferred.
• Good spoken and written English; Arabic communication skills would be an advantage.
• Proficiency in basic kitchen administration and Microsoft Office is preferred.

Key Competencies

• Multi-unit culinary operations management
• Lebanese and Arabic culinary expertise
• Strong knowledge of international cuisines
• Leadership and team development
• High-volume catering and event execution
• Menu development and recipe standardization
• Food costing and wastage control
• Quality assurance and food-safety compliance
• Planning and organizational ability
• Strong communication and coordination
• Attention to detail and consistency
• Ability to work effectively under pressure

Working Conditions

• Must be flexible to work across different branches, production kitchens, and event locations.
• Must be available to work shifts, weekends, public holidays, and extended hours depending on operational requirements.
• The role requires active involvement in kitchen production, branch inspections, and off-site catering events.