Sous Chef

Befit Sports Club; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A prestigious sports club in Dubai seeks an Executive Sous Chef to oversee kitchen operations, ensuring high-quality dish preparation and adherence to food safety standards. Responsibilities include menu planning, training staff, and managing inventory while maintaining budgetary controls. The ideal candidate will have a culinary degree, 6+ years of experience in a 5-star environment, and strong leadership skills. This role offers access to wellness facilities and career growth opportunities within a supportive culture.

Benefits

Competitive Salary

Full access to wellness facilities

50% off in-house food and beverage

Career Growth opportunities

Supportive team-oriented culture

Qualifications

• Minimum of 6 years of experience in a 5-star or high-profile restaurant environment.
• At least 3 years as a Sous Chef in a 5-star setting.
• Familiarity with food ordering, cost control, inventory management.

Responsibilities

• Oversee kitchen operations and manage staff effectively.
• Ensure quality control and compliance with food safety standards.
• Develop menus and manage inventory and budgets.

Skills

Proficient in multiple cuisines

Leadership and motivational skills

Communication in English and Arabic

Education

Culinary degree from an accredited university/college

Tools

HACCP standards knowledge

Modern culinary techniques

Job description

The Executive Sous Chef assists the Chef in overseeing kitchen operations ensuring the preparation of high-quality dishes and maintaining food safety standards. Key responsibilities include menu planning, supervising kitchen staff, managing inventory, maintaining budgetary controls and ensuring smooth kitchen workflow. This role requires strong leadership, adaptability, resilience, culinary expertise and a proactive mindset to excel in a demanding yet rewarding environment with the ability to uphold the DOSE standards.

Key Responsibilities and Expectations

• Kitchen Coordination: Oversee and coordinate all kitchen operations with effective communication and organisation.
• Facility Management: Ensure kitchens and storage areas are in the best working condition adhering to the highest hygiene standards.
• Planning & Procurement: Develop menus, budgets and product purchase plans; ensure quality control of delivered goods and proper storage practices.
• Performance Management: Guide team members, establish performance standards and monitor outcomes effectively.
• Leadership Excellence: Create a positive work environment, provide constructive feedback and exemplify professional management practices.
• Hands-On Leadership: Actively participate in food preparation ensuring top-tier performance in front and back-of-house operations.
• Team Management: Oversee kitchen staff schedules, conduct evaluations and appraisals, motivate the team and enforce regulations.
• Creative Food Presentation: Design and supervise visually appealing and decorative food displays.
• Cost Control: Manage costs through meticulous recipe preparation, price comparisons and process inspections.
• Staff Training & Development: Train, mentor and motivate kitchen staff to exceed established food preparation standards consistently.
• Health & Safety: Maintain food safety compliance in storage, preparation and service while overseeing HACCP documentation.
• Interdepartmental Collaboration: Coordinate with Food & Beverage, HR, Engineering, Housekeeping and Finance for seamless operations.
• Inspections: Lead monthly kitchen and back-of-house inspections with relevant departments.
• Customer-Focused Service: Deliver exceptional service to enhance customer satisfaction and loyalty.
• Business Integrity: Foster sound financial decision-making, honesty and integrity in all operations.
• Administration: Manage correspondence in English and Arabic and oversee office operations in the absence of the Executive Chef.
• Chef Tournant Duties: Substitute for chefs on leave to maintain operational continuity.
• Quality Control: Ensure superior quality standards are identified, monitored and maintained across all culinary operations.

Core Competencies

This position demands strong leadership, excellent organisational skills, exceptional culinary expertise, a focus on customer satisfaction and an unwavering commitment to excellence in all aspects of the role.

Requirements

• Proficient in multiple cuisines to uphold and enhance the restaurant's reputation.
• Hands-on proactive approach to all sides of food service.
• Strong knowledge of and compliance with HACCP, TACCP, VACCP standards.
• Culinary degree from an accredited university/college.
• Minimum of 6 years of experience in a 5-star hotel/resort/cruise ship or high-profile restaurant environment.
• At least 3 years as a Sous Chef in a 5-star setting, preferably in a multinational environment.
• Strong leadership and motivational skills to enhance employee productivity and satisfaction in the kitchen.
• Familiarity with supplies, equipment and modern culinary techniques.
• Expertise in food ordering, cost control and inventory management.
• Up-to-date knowledge of culinary trends and quality standards in the Middle East and Europe.
• Proven experience in planning, organising, executing and events.
• Strong command of English both written and verbal.

Benefits

• Competitive Salary: Based on experience and role responsibilities.
• Club Access: Full access to SEVEN Wellness Club facilities and classes.
• F&B Discount: 50% off all in-house food and beverage items at The Dose by Silvena.
• Career Growth: Opportunities to grow across SEVEN’s expanding group of brands.
• Supportive Culture: A team-oriented environment that values initiative, professionalism and well-being.