Japanese Cuisine Sous Chef — Lead, Execute Menus, Control Costs

7 Management; Dubai; On-site; AED 201,000 - 312,000; Full time

Job summary

7 Management seeks an experienced culinary professional to oversee daily kitchen operations in Dubai, ensuring smooth workflow, recipe accuracy, and consistent presentation. The role covers mise en place, service, and production across all kitchen sections.

The ideal candidate has 5–7 years of culinary experience with at least 2 years in a supervisory or Sous Chef role, strong knowledge of kitchen operations and menu execution, and hands-on experience in Japanese cuisine, including traditional

Qualifications

• Diploma or Degree in Culinary Arts or a related field.
• Minimum 5–7 years of culinary experience with at least 2 years in a supervisory role.
• Strong knowledge of kitchen operations, production flow, and menu execution.
• Hands-on experience in Japanese cuisine, including traditional ingredients and techniques.
• Proven experience in cost management and inventory control.

Responsibilities

• Assists in managing daily kitchen operations ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards.
• Oversees mise en place, service, and production to maintain consistent quality across all kitchen sections.
• Leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork.
• Provides ongoing training, coaching, and feedback to enhance staff performance.
• Collaborates with Head Chef and service teams to plan menus, specials, and operational improvements.

Skills

Leadership

Teamwork

Cost management

Inventory control

Food safety

Education

Diploma or Degree in Culinary Arts

Tools

HACCP

Job description

7 Management seeks an experienced culinary professional to oversee daily kitchen operations in Dubai, ensuring smooth workflow, recipe accuracy, and consistent presentation. The role covers mise en place, service, and production across all kitchen sections.

The ideal candidate has 5–7 years of culinary experience with at least 2 years in a supervisory or Sous Chef role, strong knowledge of kitchen operations and menu execution, and hands-on experience in Japanese cuisine, including traditional