SOUS CHEF

L'Auberge Restaurant FZE; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading French restaurant in Dubai is seeking a talented Sous Chef to enhance kitchen operations and uphold food quality standards. The ideal candidate has 3-5 years of relevant experience in a European culinary environment. This role involves collaboration with the Head Chef for menu development, staff training, and maintaining high culinary standards. Competitive salary and growth opportunities are offered.

Benefits

Competitive salary and benefits

Dynamic, professional work environment

Opportunities for growth and career development

Qualifications

• Minimum 3–5 years of experience as Sous Chef or Senior Chef de Partie in a French or European restaurant.
• Strong leadership and communication skills.
• Creativity and attention to detail in culinary execution.
• Excellent knowledge of food hygiene standards.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Assist the Head Chef in daily kitchen operations and supervision of the team.
• Maintain high standards of food preparation, hygiene, and safety.
• Train, motivate, and monitor kitchen staff performance.
• Participate in menu development, cost control, and inventory management.
• Ensure consistency in taste, presentation, and portioning across all dishes.

Skills

Leadership

Communication

Creativity

Attention to detail

Food hygiene standards knowledge

Job description

About Us

L’Auberge is a modern French restaurant located in the heart of Dubai’s One Central district, between DIFC, Museum of the Future, and DWTC. We offer a refined yet welcoming dining experience inspired by the authentic charm of a Parisian bistro, combining creativity, precision, and passion for gastronomy.

Position

Sous Chef

Location

L’Auberge Restaurant – One Central, Dubai

Employment Type

Full-time

Job Description

We are looking for a talented and motivated Sous Chef to join our culinary team. You will work closely with the Head Chef to lead kitchen operations, ensure consistency in food quality and presentation, and contribute to menu innovation.

Responsibilities

• Assist the Head Chef in daily kitchen operations and supervision of the team
• Maintain high standards of food preparation, hygiene, and safety (HACCP compliance)
• Train, motivate, and monitor kitchen staff performance
• Participate in menu development, cost control, and inventory management
• Ensure consistency in taste, presentation, and portioning across all dishes
• Support the Head Chef in creating seasonal specials and business lunch menus

Requirements

• Minimum 3–5 years of experience as Sous Chef or Senior Chef de Partie in a French or European restaurant
• Strong leadership and communication skills
• Creativity and attention to detail in culinary execution
• Excellent knowledge of food hygiene standards
• Ability to work under pressure in a fast-paced environment
• Available to start immediately (preferred)

We Offer

• Competitive salary and benefits
• Dynamic, professional work environment
• Opportunities for growth and career development