Sous Chef

7 Management; Dubai; On-site; AED 201,000 - 312,000; Full time

Job summary

7 Management seeks an experienced culinary professional to oversee daily kitchen operations in Dubai, ensuring smooth workflow, recipe accuracy, and consistent presentation. The role covers mise en place, service, and production across all kitchen sections.

The ideal candidate has 5–7 years of culinary experience with at least 2 years in a supervisory or Sous Chef role, strong knowledge of kitchen operations and menu execution, and hands-on experience in Japanese cuisine, including traditional

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 role.
• Strong knowledge of kitchen operations, production flow, and menu execution.
• Hands-on experience in Japanese cuisine, including traditional ingredients and techniques.
• Proven experience in cost management and inventory control.

Responsibilities

• 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.
• Leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork.
• Provides ongoing training, coaching, and feedback to enhance staff performance.
• Collaborates with Head Chef and service teams to plan menus, specials, and operational improvements.

Skills

Leadership

Teamwork

Cost management

Inventory control

Food safety

Education

Diploma or Degree in Culinary Arts

Tools

HACCP

Job description

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

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.