Sous Chef

The-Food-; Dubai Emirate; On-site; AED 201,000 - 357,000; Full time

Job summary

The-Food- UAE is seeking a proactive Sous Chef to support the Head Chef in Culinary Operations, leading kitchen activities, ensuring consistent food quality, efficient service, and strong team performance in a fast-paced environment.

This hands-on role acts as second-in-command, supervises sections, oversees mise en place, leads shifts in Head Chef's absence, ensures hygiene and safety standards, and drives cost control while mentoring junior chefs.

Qualifications

• 5+ years’ kitchen experience.
• Strong section and service leadership skills.
• Good understanding of cost control and food safety.

Responsibilities

• Support day-to-day kitchen operations and service execution.
• Supervise sections, mise en place, and food preparation.
• Lead shifts in the absence of the Head Chef.
• Ensure hygiene, safety, and quality standards are followed.
• Support training and development of junior chefs.
• Monitor stock usage, waste, and portion control.

Skills

Kitchen experience

Leadership skills

Cost control

Food safety

Job description

Location: UAE
Reports to: Head Chef
Department: Culinary Operations
Employment Type: Full-time

Role Overview

The Sous Chef supports the Head Chef in leading kitchen operations, ensuring consistent food quality, efficient service, and strong team performance. This role is hands-on and supervisory, acting as the second-in-command within the kitchen.

Key Responsibilities

• Support day-to-day kitchen operations and service execution.
• Supervise sections, mise en place, and food preparation.
• Lead shifts in the absence of the Head Chef.
• Ensure hygiene, safety, and quality standards are followed.
• Support training and development of junior chefs.
• Monitor stock usage, waste, and portion control.

KPIs & Success Metrics

• Food quality and consistency
• Service flow and kitchen readiness
• Hygiene and safety compliance
• Team supervision and reliability

Candidate Requirements

• 5+ years’ kitchen experience.
• Strong section and service leadership skills.
• Good understanding of cost control and food safety.