Sous Chef

TU Holdings Group; Abu Dhabi; On-site; AED 120,000 - 180,000; Full time

Job summary

TU Holdings Group in Abu Dhabi is seeking a skilled Sous Chef to serve as the second-in-command in our kitchen, supporting the Head Chef in directing culinary operations, maintaining high food quality and safety standards, and managing kitchen staff.

The role requires strong culinary expertise, leadership abilities, and consistency in plate presentation, along with effective management of inventory and workflows during fast-paced services.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management, or equivalent professional culinary certification.
• Proven leadership and operational experience in high-volume kitchens (3+ years).
• Strong knowledge of HACCP, food safety regulations, and hygiene standards.

Responsibilities

• Direct daily kitchen operations and line service to ensure smooth food delivery.
• Mentor and supervise line cooks and kitchen staff; manage shifts and training.
• Maintain food quality, presentation, and portion control per recipes and standards.
• Monitor inventory, reduce waste, and coordinate with purchasing.

Skills

Leadership

Team management

Conflict resolution

Time management

Attention to detail

Education

Culinary Arts degree or diploma

Tools

Kitchen equipment knowledge

Job description

The Sous Chef serves as the second-in-command in the kitchen assisting the Head Chef Executive Chef in directing culinary operations maintaining high food quality and safety standards and managing kitchen staff. The role requires strong culinary expertise leadership abilities consistency in plate presentation and effective management of kitchen inventory and workflows during fast-paced services.

Key Responsibilities

• Kitchen Operations amp Culinary Execution: Direct daily kitchen operations prep work and line service to ensure smooth efficient food delivery. Ensure all dishes are prepared and presented consistently according to established company recipes portion sizes and plating standards. Step into any station on the line during peak hours or staffing shortages to maintain kitchen flow and speed of service. Monitor food presentation taste and temperature before items leave the kitchen pass.
• Team Leadership amp Staff Supervision: Supervise mentor and guide line cooks commis chefs and kitchen stewards in day-to-day duties. Assist in training new kitchen hires on recipes cooking techniques portion control and safety guidelines. Support scheduling shift rotations and task allocation across culinary stations. Promote a disciplined collaborative and respectful working environment among the kitchen team.
• Food Safety Hygiene amp Quality Control: Enforce strict adherence to food safety hygiene and sanitation regulations HACCP local municipality food control standards. Ensure proper food labeling FIFO First-In First-Out rotation storage temperatures and expiration date monitoring. Maintain kitchen cleanliness equipment sanitation and routine station hygiene audits.
• Inventory amp Cost Management: Assist in managing raw material stock daily requisitioning and receiving fresh ingredient deliveries. Minimize food waste spoilage and shrinkage through efficient portioning and stock control. Coordinate with purchasing and storekeepers to ensure optimal inventory levels without over-ordering.

General Responsibilities

• Assume leadership of the kitchen in the absence of the Head Chef.
• Assist in testing refining and implementing new menu ideas daily specials and recipe costing.
• Comply fully with company policies kitchen SOPs and health and safety requirements.
• Perform other kitchen and culinary duties as assigned by management.

Education and Experience

Diploma or Degree in Culinary Arts, Hospitality Management, or equivalent professional culinary certification. Proven experience (3+ years) as a Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a high-volume restaurant or hotel kitchen. Comprehensive knowledge of food preparation methods, cooking techniques, and kitchen equipment. In-depth understanding of food safety legislation, hygiene practices, and HACCP standards. Good verbal communication skills and operational leadership capability.

Key Competencies

• Strong leadership, team management, and conflict resolution skills under pressure.
• High attention to detail, presentation consistency, and culinary precision.
• Excellent time management, multitasking, and organizational capabilities.
• Positive, solution-oriented attitude and reliability.
• Ability to work long shifts, standing, and during peak weekends and holidays.