Sous Chef - Kitchen Operations

Atlantis; Dubai; On-site; AED 133,920 - 245,520; Full time

Job summary

Atlantis in Dubai is seeking a Sous Chef to assist in kitchen operations. The role involves supporting the Chef de Cuisine in managing a luxury culinary environment, overseeing food quality, and training junior staff.

The ideal candidate will have experience in high-end dining and strong leadership skills. Responsibilities include food preparation, supervising kitchen functions, and ensuring compliance with HACCP standards. Join a prestigious establishment that prides itself on culinary excellence.

Qualifications

• Previous experience as Sous Chef or similar senior kitchen role.
• Strong culinary knowledge across various cuisines including European and Asian.
• Proven leadership ability in a fast-paced kitchen environment.

Responsibilities

• Assist the Chef de Cuisine in daily kitchen operations and planning.
• Supervise food preparation and presentation for quality consistency.
• Support menu development, culinary events, and training of junior staff.

Skills

Sous Chef operations

Kitchen leadership

Food preparation

Fine dining

Buffet operations

Casual dining

European cuisine

Asian cuisine

South American cuisine

International cuisine

Pool and beach dining

Menu support

Recipe execution

Food quality control

Plating presentation

Mise en place

HACCP standards

Food cost control

Waste control

Stock management

Team supervision

Junior chef training

Service coordination

Kitchen safety

Luxury resort dining

Job description

Job Snapshot

Role: Sous Chef - Kitchen Operations. Location: Dubai, United Arab Emirates. Industry: Hospitality. Function: Chef/Culinary/Kitchen Management. Experience: Previous Sous Chef or senior culinary experience in luxury hotel, resort, fine dining, buffet, or casual dining operations. Job Type: Full‑time. Salary: 12,000 – 22,000 AED.

Role Overview

The Sous Chef will assist the Chef de Cuisine in leading, managing, and organizing all kitchen requirements within Atlantis The Royal. The position plays a key role in maintaining food quality, guiding kitchen colleagues, managing food‑related functions, and personally supporting preparation and service when needed. The Sous Chef helps strengthen guest satisfaction, colleague performance, operational discipline, and financial efficiency while ensuring every dish reflects the resort's ultra‑luxury culinary standards.

Core Duties

• Assist the Chef de Cuisine with daily kitchen leadership, service planning, section readiness, and operational control.
• Supervise food preparation, cooking, plating, and presentation to ensure consistent quality across the assigned outlet or kitchen area.
• Lead chefs and kitchen colleagues during service while maintaining timing, discipline, organization, and communication.
• Performs culinary tasks when required to support busy service periods, events, VIP requests, and high‑volume operations.
• Maintain strong standards across fine dining, buffet, casual dining, lounge, pool, beach, family‑friendly, or specialty cuisine operations as assigned.
• Monitor mise en place, ingredient quality, stock levels, portion control, recipe execution, and product freshness.
• Support menu implementation, new dish development, seasonal promotions, tastings, and special culinary events.
• Help manage food cost, waste control, production planning, ordering requirements, and kitchen productivity.
• Train, coach, and guide junior chefs to improve technical skills, hygiene practices, section discipline, and confidence.
• Coordinate with stewarding, service teams, outlet managers, purchasing, store teams, and culinary leadership to ensure smooth workflow.
• Enforce resort policies, kitchen procedures, HACCP standards, sanitation rules, food safety practices, and safe equipment handling.
• Review guest feedback, colleague performance, service challenges, and food quality concerns to support continuous improvement.
• Maintain a positive, structured, and professional kitchen environment that supports colleague satisfaction and operational success.

Ideal Profile

• Previous experience as Sous Chef, Junior Sous Chef, Senior Chef de Partie, or similar senior kitchen role.
• Background in luxury hotels, resorts, fine dining restaurants, high‑volume buffet operations, casual dining venues, pool and beach outlets, or international restaurant concepts.
• Strong culinary knowledge across one or more areas such as European cuisine, Asian cuisine, South American cuisine, international cuisine, buffet production, or casual resort dining.
• Proven ability to lead kitchen colleagues while staying hands‑on during preparation and service.
• Good understanding of food costing, portion control, waste reduction, ordering, stock management, and operating budget requirements.
• Excellent knowledge of HACCP, food hygiene, sanitation, kitchen safety, and resort culinary procedures.
• Ability to work under pressure while maintaining consistency, speed, presentation, and guest‑focused standards.
• Strong communication skills with confidence to coordinate with chefs, service teams, outlet leaders, and senior managers.
• Organized, reliable, disciplined, and flexible when supporting events, promotions, peak service periods, and changing operational needs.
• Passion for culinary excellence, colleague development, guest satisfaction, and long‑term growth within luxury hospitality.

Key Skills

• Sous Chef operations
• Kitchen leadership
• Food preparation
• Fine dining
• Buffet operations
• Casual dining
• European cuisine
• Asian cuisine
• South American cuisine
• International cuisine
• Pool and beach dining
• Menu support
• Recipe execution
• Food quality control
• Plating presentation
• Mise en place
• HACCP standards
• Food cost control
• Waste control
• Stock management
• Team supervision
• Junior chef training
• Service coordination
• Kitchen safety
• Luxury resort dining