Sous Chef ( Indian Cuisine)

Universal Group; Abu Dhabi; On-site; AED 250,000 - 400,000; Full time

Job summary

Universal Group in Abu Dhabi seeks a talented Sous Chef for a luxury five-star operation, specializing in Indian fine dining and Michelin-level standards. You will lead kitchen teams, ensure flawless execution, and drive menu innovation.

With at least 1 year in a luxury/Michelin environment, you will manage costs, uphold HACCP, and mentor staff to maintain exceptional guest experiences while preserving culinary identity.

Qualifications

• Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment.
• Strong expertise in Indian, fine dining and Michelin star restaurant standards.
• Demonstrated understanding of HACCP and international food safety standards.
• Proven ability to manage food and labor costs, control inventory, and optimize kitchen resources while maintaining culinary excellence.
• Passion for menu development, innovation, and guest experience.
• Effective leadership, communication, and team-building skills with a hands-on, lead-by-example approach.

Responsibilities

• Ensure the preparation and presentation of food meet Michelin star quality, taste, freshness, and visual standards.
• Conduct routine tastings to maintain culinary excellence and precise plating.

Skills

Leadership

Communication

Team-building

HACCP knowledge

Menu development

Cost control

Sustainability mindset

Job description

PRIMARY RESPONSIBILITIES

• Ensure the preparation and presentation of food meet the highest standards of quality, taste, freshness, and visual appeal in alignment with Michelin star expectations.
• Conduct routine tasting of dishes to ensure culinary excellence, consistency in seasoning, temperature, and portioning, with attention to refined plating techniques.
• Verify that all ingredients used are of premium quality, adhering strictly to cost control measures and supplier specifications.
• Support the Executive Chef in menu development, seasonal and à la carte offerings, inventory management, and procurement while maintaining optimal kitchen efficiency.
• Maintain rigorous standards of hygiene and food safety in accordance with international HACCP principles and internal SOPs.
• Supervise kitchen operations, ensuring all dishes are prepared to specification and service is executed with precision and timeliness.
• Provide real-time communication and coordination with line cooks and prep teams to ensure smooth kitchen flow and guest satisfaction.
• Facilitate interdepartmental communication regarding menu changes, dietary requirements, allergen considerations, and special culinary events.
• Ensure all team members are equipped with accurate recipes, quality ingredients, mise en place, and the tools required for efficient execution.
• Execute and enforce standardized recipes and presentation guidelines to maintain culinary identity and consistency.
• Monitor food wastage, portion control, and storage protocols to support sustainability initiatives and cost controls.
• Collaborate with the Food Service Coordinator to ensure kitchen cleanliness, organization, and compliance with sanitation standards.
• Participate in the ongoing training and development of culinary staff, identifying skill gaps and coaching team members to elevate performance.
• Provide feedback and suggestions during weekly menu reviews and tastings, contributing innovative ideas rooted in culinary trends and guest feedback.
• Ensure full awareness and adherence to hotel emergency procedures, including fire, first aid, health & safety, and security protocols.
• Assist in recruitment, orientation, performance evaluations, and disciplinary actions in collaboration with the Executive Chef and HR.
• Propose and manage kitchen staffing schedules to align with business volume and service quality expectations.
• Support sustainability efforts by minimizing resource consumption, reducing food waste, and promoting eco-conscious practices.
• Conduct regular food tastings across departments to ensure standards are upheld throughout the operation.
• Undertake any additional responsibilities or projects as assigned by the Executive Chef.

REPORTING & COMMUNICATION

• Reports directly to the Executive Chef
• Supervises kitchen teams across Namak, including line cooks, prep cooks, and stewarding staff
• Collaborates with other department managers to ensure alignment and excellence in service delivery

QUALIFICATIONS & REQUIREMENTS

• Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment
• Strong expertise in Indian, fine dining and Michelin star restaurant
• Demonstrated understanding of HACCP and international food safety standards
• Proven ability to manage food and labor costs, control inventory, and optimize kitchen resources while maintaining culinary excellence
• Passion for menu development, innovation, and exceptional guest experience
• Effective leadership, communication, and team-building skills with a hands-on, lead-by-example approach
• Committed to continuous improvement, sustainability, and maintaining the prestige of a Michelin-level operation