Lead Sous Chef – Coastal French & Mediterranean Kitchen

Bâoli Dubai; Dubai; On-site; AED 180,000 - 260,000; Full time

Job summary

Bâoli Dubai is seeking an experienced Sous Chef to support the Executive Chef in leading the kitchen, ensuring consistency and precision across a focused, high-quality menu during day-to-night service.

Ideal candidates have 4–5 years of culinary experience with at least 2 years as Sous Chef or Senior Chef de Partie, plus international experience in premium venues. Must excel in leadership, organization, and maintaining quality under pressure.

Qualifications

• Minimum 4–5 years culinary experience, including at least 2 years as Sous Chef or senior Chef de Partie.
• International cuisine experience within premium venues or luxury hospitality settings.
• Proven ability to lead a team and maintain quality under high-volume, high-pressure service.
• Comfortable running a focused, curated menu with precision rather than a large, complex offering.

Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations, ensuring quality and consistency across a tight, well-executed menu.
• Lead and expedite service during high-volume peak periods, including weekend brunch and the sunset-to-night transition.
• Deputize for the Executive Chef in their absence, maintaining full kitchen accountability.
• Assist in menu development and recipe standardization in line with Bâoli's concept.
• Train, mentor, and manage the kitchen brigade, driving performance and discipline.
• Oversee stock control, ordering, and wastage management across sections.
• Ensure full compliance with HACCP, food safety, and hygiene standards throughout the kitchen.
• Support event, private booking, and seasonal menu execution as needed.

Skills

Leadership

Food safety

Communication

Organizational

Mentoring

Job description

Bâoli Dubai is seeking an experienced Sous Chef to support the Executive Chef in leading the kitchen, ensuring consistency and precision across a focused, high-quality menu during day-to-night service.

Ideal candidates have 4–5 years of culinary experience with at least 2 years as Sous Chef or Senior Chef de Partie, plus international experience in premium venues. Must excel in leadership, organization, and maintaining quality under pressure.