Lebanese Sous Chef | Lead, Create & Elevate Kitchen

The Meydan Hotel; Dubai; On-site; AED 90,000 - 150,000; Full time

Job summary

The Meydan Hotel in Dubai is seeking a talented Sous Chef to support the Chef De Cuisine at Farriers Restaurant. You will lead daily kitchen operations, ensure quality, and uphold safety standards.

Join a fast-paced, luxury setting where Lebanese cuisine and contemporary hospitality converge. You will mentor staff, contribute to menu development, manage inventory, and drive consistent culinary excellence.

Qualifications

• Minimum of 2–5 years of professional kitchen experience.
• Strong culinary skills with a solid understanding of various cooking techniques.
• Experience in Lebanese Cuisine.
• Ability to work efficiently in a fast-paced, high-pressure environment.
• Strong attention to detail and commitment to food quality and presentation.
• Knowledge of food safety, sanitation, and health regulations.
• Effective communication and problem-solving skills.

Responsibilities

• Assist the Chef De Cuisine in managing daily kitchen operations
• Supervise and train kitchen staff to ensure consistent performance and skill development
• Ensure all dishes are prepared and presented according to established standards
• Monitor food quality, taste, and portion control
• Enforce food safety, sanitation, and hygiene regulations
• Assist with menu planning, recipe development, and costing
• Manage inventory, ordering, and proper storage of food and supplies
• Minimize food waste and control kitchen costs
• Coordinate kitchen workflow to ensure timely service
• Step in for the Chef De Cuisine during their absence as needed

Skills

Culinary skills

Kitchen leadership

Lebanese cuisine

Food safety

Team training

Attention to detail

Job description

The Meydan Hotel in Dubai is seeking a talented Sous Chef to support the Chef De Cuisine at Farriers Restaurant. You will lead daily kitchen operations, ensure quality, and uphold safety standards.

Join a fast-paced, luxury setting where Lebanese cuisine and contemporary hospitality converge. You will mentor staff, contribute to menu development, manage inventory, and drive consistent culinary excellence.