Sous Chef: Lead High-Energy Kitchen & Creative Menu

7 Management; Dubai; On-site; AED 180,000 - 360,000; Full time

Job summary

February 30, a premier Dubai beach bar, lounge and restaurant, seeks a skilled Sous Chef to support the Head Chef in daily kitchen operations. You will help lead a dynamic team, ensure high standards of quality, consistency, and presentation across venues, and contribute to mise en place, menu execution, and cost controls.

A Diploma in Culinary Arts and 5–7 years of experience, including 2 in supervision, with strong knowledge of Japanese cuisine and presentation standards, are essential for

Qualifications

• Diploma or degree in Culinary Arts or related field.
• 5–7 years of culinary experience, incl. 2+ years in a supervisory role.
• Strong knowledge of kitchen operations, production flow, and menu execution.
• Experience with Japanese cuisine and presentation standards.

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.
• Collaboration and Communication: Works closely with the Head Chef, restaurant management, and service teams to ensure seamless coordination during service and events.

Skills

Leadership

Kitchen Ops

Menu Execution

Cost Control

Japanese Cuisine

Food Safety

Education

Diploma or Degree in Culinary Arts

Job description

February 30, a premier Dubai beach bar, lounge and restaurant, seeks a skilled Sous Chef to support the Head Chef in daily kitchen operations. You will help lead a dynamic team, ensure high standards of quality, consistency, and presentation across venues, and contribute to mise en place, menu execution, and cost controls.

A Diploma in Culinary Arts and 5–7 years of experience, including 2 in supervision, with strong knowledge of Japanese cuisine and presentation standards, are essential for