Sous Chef - BeatBAB

7 Management; Dubai; On-site; AED 120,000 - 180,000; Full time

Job summary

BeatBAB in Dubai is seeking an experienced Sous Chef to support the Head Chef in daily kitchen operations, ensuring top quality, consistency, and presentation across venues.

You will lead and train kitchen staff during service, implement menus, monitor freshness, and maintain HACCP hygiene standards while controlling costs and inventory to minimize waste.

Qualifications

• Diploma or Degree in Culinary Arts or a related field.
• Minimum 5–7 years of culinary experience, with at least 2 years in a supervisory or Sous Chef role.
• Strong knowledge of kitchen operations, production flow, and menu execution.
• Proven experience in cost management and inventory control

Responsibilities

• Operational Excellence: Assists in managing daily kitchen operations, ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards.
• Menu Execution and Quality Control: Implements menus developed by the Head Chef while ensuring that all dishes meet established taste, freshness, and presentation standards.
• Leadership and Team Supervision: Leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork.
• Inventory and Cost Management: Supervises ordering, receiving, and stock rotation processes to maintain optimal inventory levels.
• Health, Safety, and Hygiene: Ensures all kitchen operations comply with food safety and hygiene regulations, HACCP and internal standards.
• Collaboration and Communication: Works closely with the Head Chef and service teams to ensure seamless coordination during service and events.

Skills

Kitchen operations

Menu execution

Team supervision

Cost management

Education

Diploma or Degree in Culinary Arts

Job description

Company Overview

BeatBAB is a concept built around the shared energy of tapas, expressive drinks, and analog listening culture. Conceived as a younger, freer, and more social hospitality format, it brings together food, rhythm, and atmosphere in one warm urban setting. More than a restaurant or bar, BeatBAB is designed as a cultural platform where people gather naturally, stay longer than intended, and experience food, drink, and music as one continuous mood

Role Overview

Supports the Head Chef in overseeing daily kitchen operations and ensuring high standards of food quality, consistency, and presentation across assigned venues. The Sous Chef acts as second-in-command, ensuring operational excellence and contributing to the overall success and reputation of the culinary program.

Key Responsibilities

• Operational Excellence: Assists in managing daily kitchen operations, ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards. Oversees mise en place, service, and production to maintain consistent quality across all kitchen sections.


• Menu Execution and Quality Control: Implements menus developed by the Head Chef while ensuring that all dishes meet established taste, freshness, and presentation standards. Conducts regular tastings and monitors kitchen performance to uphold brand quality and guest satisfaction.


• Leadership and Team Supervision: Leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork. Provides ongoing training, coaching, and feedback to enhance staff performance and skill development.


• Inventory and Cost Management: Supervises ordering, receiving, and stock rotation processes to maintain optimal inventory levels. Assists in controlling food costs, minimizing waste, and ensuring accurate portioning and cost efficiency.


• Health, Safety, and Hygiene: Ensures all kitchen operations comply with food safety and hygiene regulations. Maintains cleanliness and organization of kitchen areas and enforces compliance with HACCP and internal standards.


• Collaboration and Communication: Works closely with the Head Chef, restaurant management, and service teams to ensure seamless coordination during service and special events. Provides input on menu planning, specials, and operational improvements.

Qualifications

• Diploma or Degree in Culinary Arts or a related field.


• Minimum 5–7 years of culinary experience, with at least 2 years in a supervisory or Sous Chef role.


• Strong knowledge of kitchen operations, production flow, and menu execution.


• Proven experience in cost management and inventory control