Sous Chef

HUMAN-AI-Z Nexus Technology; Dubai; On-site; AED 201,000 - 268,000; Full time

Job summary

February 30 Dubai seeks an experienced Sous Chef to support the Head Chef in daily kitchen operations across our beach bar, lounge, and restaurant venues. You will uphold high standards of food quality, consistency, and presentation while leading a busy kitchen team.

Ideal candidates bring 5–7 years of culinary experience with at least 2 years in a supervisory role, strong Japanese cuisine expertise, and a proven track record in cost management and inventory control.

Qualifications

• Diploma or Degree in Culinary Arts required.
• 5–7 years of culinary experience, with at least 2 years in a supervisory or Sous Chef role.
• Strong knowledge of kitchen operations, production flow, and menu execution.
• Strong knowledge and hands-on experience in Japanese cuisine, including traditional ingredients and presentation.
• Proven experience in cost management and inventory control.

Responsibilities

• Operational Excellence: assists in managing daily kitchen operations, ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards.
• Menu Execution and Quality Control: implements menus developed by the Head Chef while ensuring all dishes meet taste, freshness, and presentation standards.
• Leadership and Team Supervision: leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork.
• Inventory and Cost Management: supervises ordering, receiving, and stock rotation to maintain inventory levels; assists in controlling food costs and minimizing waste.
• Health, Safety, and Hygiene: ensures operations comply with food safety regulations; maintains cleanliness and HACCP standards.
• Collaboration and Communication: works with Head Chef and service teams to ensure coordination during service and events.

Skills

Leadership

Staff supervision

Food safety

Menu execution

Production flow

Education

Diploma or Degree in Culinary Arts

Job description

Company Overview

Launched in 2021, February 30 is a one-of-a-kind beach bar, lounge, and restaurant that celebrates boldness, creativity, and individuality. Seamlessly transitioning from laid-back days to high-energy nights, it offers an ever-evolving experience that makes it the premier destination for every occasion.

With its dynamic ambiance, innovative cocktails, and a refined fusion of Mediterranean and Japanese cuisine, February 30 stands out as a place where the unexpected feels right at home. Since opening, it has been recognized with multiple prestigious awards, solidifying its position as one of Dubai’s most acclaimed and must-visit beachfront venues where every moment is designed to defy the ordinary.

Role Overview

Supports the Head Chef in overseeing daily kitchen operations and ensuring high standards of food quality, consistency, and presentation across assigned venues. The Sous Chef acts as second-in-command, ensuring operational excellence and contributing to the overall success and reputation of the culinary program.

Key Responsibilities

• Operational Excellence: Assists in managing daily kitchen operations, ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards. Oversees mise en place, service, and production to maintain consistent quality across all kitchen sections.
• Menu Execution and Quality Control: Implements menus developed by the Head Chef while ensuring that all dishes meet established taste, freshness, and presentation standards. Conducts regular tastings and monitors kitchen performance to uphold brand quality and guest satisfaction.
• Leadership and Team Supervision: Leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork. Provides ongoing training, coaching, and feedback to enhance staff performance and skill development.
• Inventory and Cost Management: Supervises ordering, receiving, and stock rotation processes to maintain optimal inventory levels. Assists in controlling food costs, minimizing waste, and ensuring accurate portioning and cost efficiency.
• Health, Safety, and Hygiene: Ensures all kitchen operations comply with food safety and hygiene regulations. Maintains cleanliness and organization of kitchen areas and enforces compliance with HACCP and internal standards.
• Collaboration and Communication: Works closely with the Head Chef, restaurant management, and service teams to ensure seamless coordination during service and special events. Provides input on menu planning, specials, and operational improvements.

Qualifications

• Diploma or Degree in Culinary Arts or a related field.
• Minimum 5–7 years of culinary experience, with at least 2 years in a supervisory or Sous Chef role.
• Strong knowledge of kitchen operations, production flow, and menu execution.
• Strong knowledge and hands‑on experience in Japanese cuisine, including traditional ingredients, preparation techniques, and presentation standards.
• Proven experience in cost management and inventory control.