Sous Chef

Minor International; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A prominent hotel group in Dubai is seeking a talented Sous Chef to enhance their culinary team. In this role, you will manage kitchen operations, develop innovative menus, and mentor staff while ensuring high standards of food quality. Ideal candidates will have a passion for cooking, strong leadership skills, and experience in culinary environments. Competitive benefits and opportunities for career growth are offered.

Benefits

Career growth opportunities

Luxurious work environment

Qualifications

• Passion for culinary arts and creativity in menu design.
• Experience in high-volume kitchen operations.
• Strong leadership and mentoring capabilities.

Responsibilities

• Assist in managing daily kitchen operations and food quality.
• Develop innovative menus for diverse dining experiences.
• Lead and mentor kitchen staff towards excellence.

Skills

Culinary skills

Team leadership

Menu development

Food safety knowledge

Job description

Company Description

DUKES The Palm, Dubai Hotel

Synonymous with timeless British sophistication, Dukes The Palm, Dubai Hotel brings a touch of classic elegance to the city’s vibrant hospitality landscape. With spectacular views of the Arabian Gulf and Dubai Marina skyline, this 5-star destination offers:

• Upscale rooms and luxurious suites
• Award-winning dining experiences
• A private beach and stunning infinity pool
• World‑class service rooted in excellence and attention to detail.

As part of the Minor Hotel Group, both properties are committed to creating memorable guest experiences and providing meaningful career growth opportunities.

Job Description

We are seeking a talented and passionate Sous Chef to join our culinary team in Dubai, United Arab Emirates. As a key member of our kitchen leadership, you will work closely with the Executive Chef to create exceptional dining experiences for our guests.

• Assist the Executive Chef in managing daily kitchen operations, ensuring high standards of food quality and presentation
• Develop and execute innovative menus that showcase both local and international cuisines
• Lead and mentor kitchen staff, fostering a collaborative and goal‑oriented work environment
• Oversee food preparation, plating, and quality control across all meal periods
• Implement and maintain food safety standards and health regulations
• Manage inventory, food costs, and kitchen budgets to optimize profitability
• Participate in menu planning, recipe development, and seasonal menu changes