Sous Chef

Isola Ristorante Italiano; Dubai; On-site; AED 223,000 - 357,000; Full time

Job summary

Isola Ristorante Italiano in Dubai is seeking an experienced Sous Chef to lead the Italian kitchen team at our upscale concept.

You will supervise all food preparation, ensure recipes and brand standards, manage mise en place, supervise staff, and support menu development while monitoring costs and HACCP compliance.

The ideal candidate has 3–5 years in upscale Italian cuisine, luxury or high-volume standalone environments, and a track record of developing a multicultural culinary team.

Qualifications

• Minimum of 3–5 years of relevant culinary experience.
• Experience as Sous Chef or strong Junior Sous Chef.
• Strong knowledge of authentic and contemporary Italian cuisine.
• Experience in luxury, fine-dining or high-volume standalone restaurant.
• Experience supervising multicultural culinary team.
• Good understanding of food costing, inventory, ordering and waste management.
• Strong knowledge of HACCP and food-safety standards.
• Culinary qualification or relevant professional certification preferred.

Responsibilities

• Support the Head Chef in daily kitchen operations.
• Supervise and coordinate food preparation across all kitchen sections.
• Ensure dishes are prepared and presented according to recipes and brand standards.
• Maintain consistency in food quality, taste, presentation and portion control.
• Ensure mise en place is completed correctly and on time before service.
• Lead, train and motivate the culinary team to maintain high performance standards.
• Delegate responsibilities and monitor the performance of kitchen employees.
• Support menu development, seasonal specials and new recipes.
• Assist with food ordering, stock control, inventory management and supplier coordination.
• Monitor food costs, portioning and wastage while supporting financial targets.
• Ensure compliance with HACCP, food-safety, hygiene and sanitation requirements.
• Regularly check food storage, preparation areas and kitchen equipment.
• Coordinate with front-of-house to ensure timely service.
• Manage guest dietary requirements, allergies and special requests.
• Support staff scheduling and ensure adequate staffing.
• Take responsibility for kitchen operations in the absence of the Head Chef.

Skills

Food preparation supervision

Multicultural team leadership

HACCP knowledge

Menu development

Inventory & cost control

Staff training & motivation

Quality and portion control

Education

Culinary qualification or professional certification

Job description

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 112 properties across 26 countries, committed to delivering authentic and diverse hospitality experiences that bring people together around the world.

We are seeking an experienced and passionate Sous Chef to join the culinary team at ISOLA, our Italian dining concept in Dubai.

Key Responsibilities

• Support the Head Chef in managing the daily operations of the kitchen.
• Supervise and coordinate food preparation across all kitchen sections.
• Ensure dishes are prepared and presented according to approved recipes and brand standards.
• Maintain consistency in food quality, taste, presentation and portion control.
• Ensure all mise en place is completed correctly and on time before service.
• Lead, train and motivate the culinary team to maintain high performance standards.
• Delegate responsibilities and monitor the performance of kitchen employees.
• Support menu development, seasonal specials and the implementation of new recipes.
• Assist with food ordering, stock control, inventory management and supplier coordination.
• Monitor food costs, portioning and wastage while supporting the restaurant’s financial targets.
• Ensure compliance with HACCP, food-safety, hygiene and sanitation requirements.
• Conduct regular checks of food storage, preparation areas and kitchen equipment.
• Coordinate with the front-of-house team to ensure timely and efficient service.
• Manage guest dietary requirements, allergies and special requests appropriately.
• Support staff scheduling and ensure the kitchen is adequately staffed for operations.
• Take responsibility for kitchen operations in the absence of the Head Chef.

Ideal Candidate

Minimum of 3–5 years of relevant culinary experience. Previous experience as a Sous Chef or strong Junior Sous Chef within an upscale restaurant. Strong knowledge and practical experience in authentic and contemporary Italian cuisine. Experience working in a luxury, fine-dining or high-volume standalone restaurant. Previous experience supervising and developing a multicultural culinary team. Good understanding of food costing, inventory, ordering and waste management. Strong knowledge of HACCP and food-safety standards. Culinary qualification or relevant professional certification is preferred.