Hiring for Sous Chef to work in UAE.

2coms; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading culinary destination in Dubai seeks an experienced Culinary Operations leader. You will oversee the preparation and presentation of authentic Japanese and Chinese dishes. The role involves supervising kitchen staff, training on culinary techniques, and collaborating on menu development. The ideal candidate has extensive experience, particularly in sushi and teppanyaki. This position requires local availability in the UAE for in-person interviews.

Benefits

Negotiable Salary

Accommodation allowance

Locally available requirement for interview

Qualifications

• 610 years of experience in professional kitchens including 34 years in Japanese/Chinese cuisine.
• Strong background in sushi making, dim sum preparation, and teppanyaki.
• Experience in hotels or premium Asian restaurants preferred.

Responsibilities

• Oversee preparation, cooking, and presentation of Japanese and Chinese dishes.
• Lead culinary production for ala carte and special events.
• Supervise kitchen staff and provide training on culinary techniques.
• Assist in creating new dishes and develop innovative concepts.

Skills

Advanced knife skills

Proficiency in Japanese & Chinese cooking techniques

Strong leadership and communication skills

Creativity in menu planning

Ability to manage pressure

Education

Diploma in Culinary Arts or equivalent certification

Job description

Culinary Operations

• Oversee the preparation cooking and presentation of Japanese and Chinese dishes including sushi sashimi rolls tempura teppanyaki items dim sum noodles wok entrées ramen robata-grilled items and specialty sauces.
  

• Ensure authenticity in flavors techniques and presentation across all dishes.
  

• Lead culinary production for ala carte buffet and special events with Asian themes.
  

• Supervise mise-en-place and ensure all sections (Sushi Wok Dim Sum Teppanyaki Ramen Garde Manger) are properly set for service.
  

• Conduct tasting sessions to maintain consistency and quality.
  

• Monitor food portions taste and visual appeal before dishes leave the kitchen.
  

Leadership & Team Management

• Supervise and guide Chef de Partie Demi Chef de Partie Commis and other kitchen staff.
  

• Provide training on Japanese and Chinese culinary techniques knife skills and kitchen discipline.
  

• Schedule staff allocate tasks and ensure high productivity during service hours.
  

• Foster teamwork discipline and adherence to culinary standards.
  

• Lead the kitchen in the absence of the Executive Chef or Head Chef.
  

Menu Development

• Assist in creating new dishes seasonal menus and signature items in collaboration with the Head Chef.
  

• Develop innovative Japanese/Chinese fusion concepts (if required by the outlet).
  

• Ensure recipes cooking procedures and food costing sheets are documented and updated.
  

• Research culinary trends ingredients and techniques to improve menu offerings.
  

Requirements

Education & Experience

• Diploma in Culinary Arts or equivalent certification.
  

• 610 years of experience in professional kitchens with at least 34 years in specialized Japanese and/or Chinese cuisine.
  

• Strong background in sushi making dim sum preparation wok cooking or teppanyaki is essential.
  

• Experience in hotels fine-dining or premium Asian restaurants preferred.
  

Skills & Competencies

• Advanced knife skills and proficiency in Japanese & Chinese cooking techniques.
  

• Strong leadership communication and multitasking skills.
  

• Deep knowledge of Asian ingredients sauces stocks and flavor profiles.
  

• Creativity in menu planning and recipe creation.
  

• Ability to manage pressure during peak service hours.
  

• Knowledge of HACCP and food safety standards.
  

Benefits

• Salary: Negotiable (Open)
  

• Accommodation: Not provided; an allowance will be offered
  

• Location Requirement: Candidates must be locally available in the UAE for a face-to-face interview and trial.