Sous Chef

The Bussola Group; Dubai; Sur place; AED 201 000 - 335 000; Plein temps

Résumé du poste

The Bussola Group is seeking a Second-in-command to run daily kitchen production and brigade on shift, deputizing for the Head Chef. You will lead service, control ticket times and quality, and supervise the kitchen team.

You will develop menus with the Head Chef, cost dishes, manage stock, enforce HACCP and safety standards, and cover the Head Chef in their absence. Strong leadership and English fluency are required.

Qualifications

• 5+ years kitchen experience, including leadership roles.
• Ability to lead, train and roster kitchen staff.
• Advanced food safety certification or HACCP Level 3.

Responsabilités

• Lead the kitchen during service, setting priorities and controlling ticket times and quality.
• Supervise, train and roster chefs and stewards.
• Develop and cost dishes with the Head Chef; maintain recipe cards and plating guides.
• Order and control stock; minimize waste and maintain food cost within target.
• Enforce HACCP and Dubai Municipality standards; lead internal audits.
• Check equipment upkeep and raise maintenance requests.
• Run the kitchen in the Head Chef's absence, including staff briefings and discipline.

Connaissances

Team leadership

Food cost

Menu development

HACCP

Inventory software

English fluent

Formation

Culinary diploma or degree

Outils

Recipe costing software

Description du poste

Role summary: Second-in-command of the kitchen. Runs daily production and the brigade on shift, and deputizes for the Head Chef.

Key responsibilities

• Lead the kitchen during service, setting priorities and controlling ticket times and quality.
• Supervise, train and roster Commis Chefs, Chefs de Partie and Stewards.
• Develop and cost dishes with the Head Chef; maintain standard recipe cards and plating guides.
• Order and control stock, minimize waste and keep food cost within target.
• Enforce HACCP, allergen controls and Dubai Municipality standards; lead internal audits.
• Check equipment upkeep and raise maintenance requests.
• Run the kitchen in the Head Chef's absence, including briefings and staff discipline.

Requirements

• Culinary diploma or degree.
• 5+ years' kitchen experience, including at least 2 years as Chef de Partie or Junior Sous Chef in a quality hotel or restaurant.
• Advanced food safety certificate (PIC Level 3 / HACCP Level 3 or equivalent).
• Proven team leadership, food costing and menu development skills.
• Working knowledge of inventory or recipe-costing software.
• Fluent English; flexible to work evenings, weekends and holidays.