Sous Chef

The First Group Hospitality; Dubai; On-site; AED 167,000 - 246,000; Full time

Job summary

The First Group Hospitality, a Dubai-headquartered hospitality management company, is seeking a Sous Chef to lead kitchen operations at high-volume outlets. You will oversee culinary preparation, uphold standards across menus, and support cost controls while maintaining exceptional guest experiences.

Ideal candidates hold a diploma or degree in Culinary Arts or Hospitality, with strong leadership, communication, and organizational skills.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality, or a related field.
• Strong knowledge of international cuisine, cooking techniques, and kitchen operations.
• Good understanding of food cost control, HACCP, and kitchen safety.
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure and manage a diverse kitchen team.
• Flexible to work shifts, weekends, and public holidays.

Skills

Leadership

Communication

Organizational skills

Education

Diploma or degree in Culinary Arts, Hospitality, or related field

Job description

Overview

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com

The First Collection Business Bay:In the heart of Dubai’s Business Bay, The First Collection Business Bay combines modern design with a welcoming atmosphere. With 437 rooms and suites, the hotel is ideal for both business and leisure guests. Facilities include a rooftop pool, gym, spa, and exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, providing both dining and beachside relaxation for a seamless blend of city convenience and resort escape in one of Dubai’s most vibrant areas.

Job Description

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com

The First Collection Business Bay:In the heart of Dubai’s Business Bay, The First Collection Business Bay combines modern design with a welcoming atmosphere. With 437 rooms and suites, the hotel is ideal for both business and leisure guests. Facilities include a rooftop pool, gym, spa, and exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, providing both dining and beachside relaxation for a seamless blend of city convenience and resort escape in one of Dubai’s most vibrant areas.

Qualifications and Experience

• Diploma or degree in Culinary Arts, Hospitality, or a related field.
• Previous experience as a Sous Chef or Chef de Partie in a hotel or high-volume restaurant.
• Strong knowledge of international cuisine, cooking techniques, and kitchen operations.
• Good understanding of food cost control, HACCP, and kitchen safety.
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure and manage a diverse kitchen team.
• Flexible to work shifts, weekends, and public holidays.