Lead Kitchen Sous Chef: Innovative Menu & Production

Azadea Group; Dubai Emirate; On-site; AED 120,000 - 180,000; Full time

Job summary

AZADEA Group operates The Butcher Shop & Grill in Dubai. The Kitchen Sous Chef oversees the food production process, trains kitchen staff, liaises with suppliers, and ensures high-quality, timely dishes. fluency in English is required, Arabic is a plus. Two to four years in F&B operations will help you excel in this role.

The position emphasizes supervision, recipe compliance, hygiene standards, and cost control, with a focus on customer satisfaction in a busy kitchen environment.

Qualifications

• Two to four years of experience in F&B Operations or a similar role.
• Technical degree in Hospitality Management required.
• Fluency in English; Arabic fluency is a plus.

Responsibilities

• Coordinate, organize, and oversee meal production to meet quality, presentation, and timeliness standards.
• Liaise with suppliers, receive goods, check expiry dates, verify specs, ensure proper storage, conduct monthly inventories.
• Monitor production and set par levels to control wastage and variance.
• Follow HS&E policies, safety protocols, and report incidents as needed.
• Oversee station staff to ensure compliance with recipes, portions, methods, and hygiene standards.
• Plan and assign tasks, set deadlines, and guide team to meet objectives.
• Provide routine sales support in the butcher shop and promote products.
• Propose innovative recipe ideas to senior management.

Skills

Fluency in English

Arabic fluency (plus)

Education

Technical degree in Hospitality Management

Tools

Technical training certification

Level three

Job description

AZADEA Group operates The Butcher Shop & Grill in Dubai. The Kitchen Sous Chef oversees the food production process, trains kitchen staff, liaises with suppliers, and ensures high-quality, timely dishes. fluency in English is required, Arabic is a plus. Two to four years in F&B operations will help you excel in this role.

The position emphasizes supervision, recipe compliance, hygiene standards, and cost control, with a focus on customer satisfaction in a busy kitchen environment.