Sous Chef

RIKAS Hospitality Group; Ras Al Khaimah; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading hospitality group in Ras Al Khaimah is seeking a Sous Chef to assist the Head Chef in managing daily kitchen operations. Responsibilities include food preparation, kitchen staff supervision, and compliance with food safety regulations. The ideal candidate has a culinary degree, relevant experience, and strong leadership skills. This is a great opportunity for those passionate about food and team leadership.

Qualifications

• Proven experience as a Sous Chef or in a senior kitchen role.
• Strong knowledge of food safety regulations and kitchen hygiene.
• Ability to work under pressure and maintain high standards during busy service periods.

Responsibilities

• Assist in planning and preparing menus in collaboration with the Head Chef.
• Supervise kitchen staff and maintain smooth operations.
• Monitor food cost and implement measures to reduce waste.

Skills

Leadership

Communication

Organizational skills

Creativity

Education

Culinary degree or equivalent professional experience

Job description

The Sous Chef is responsible for assisting the Head Chef in managing daily kitchen operations, ensuring high-quality food preparation, maintaining kitchen hygiene, and leading the kitchen team in the Head Chef’s absence.

Key Responsibilities

1. Food Preparation & Quality Control

Assist in planning and preparing menus in collaboration with the Head Chef.

Oversee daily preparation, cooking, and presentation of dishes to ensure consistent quality.

Ensure all recipes, portioning, and presentation standards are followed.

2. Kitchen Operations Management

Supervise kitchen staff, delegating tasks effectively to maintain smooth operations.

Ensure all kitchen equipment is properly maintained and in good working condition.

Monitor stock levels, place orders, and ensure proper storage of ingredients.

Maintain compliance with food safety regulations and kitchen cleanliness at all times.

3. Staff Leadership & Training

Assist with recruiting, training, and mentoring kitchen staff.

Provide ongoing coaching to maintain a high-performance kitchen team.

Lead by example, fostering a positive and respectful kitchen environment.

4. Cost & Waste Management

Monitor food cost, portion control, and wastage, implementing measures to reduce waste.

Work within budget requirements for purchasing and staffing.

Qualifications & Skills

Proven experience as a Sous Chef or in a senior kitchen role.

Culinary degree or equivalent professional experience.

Strong knowledge of food safety regulations and kitchen hygiene.

Excellent leadership, communication, and organizational skills.

Ability to work under pressure and maintain high standards during busy service periods.

Creativity and passion for food, with an eye for detail.