Sous Chef: Lead Kitchen Team & Menu Innovation

thefirstcollection-thefirstgroup; Dubai Emirate; On-site; AED 60,000 - 90,000; Full time

Job summary

The First Group Hospitality in Dubai is seeking a skilled Sous Chef to support daily kitchen operations under the Executive Chef. You will supervise staff, ensure consistency of quality, timely preparation of dishes, and uphold brand standards across all outlets.

You will lead a diverse team, contribute to menu planning, monitor food costs and safety, and maintain cleanliness and discipline in the kitchen. This role offers growth opportunities within a dynamic hospitality group.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality, or a related field.
• Strong knowledge of international cuisine and kitchen operations.
• Leadership, communication, and organizational skills.
• Ability to work under pressure and manage a diverse kitchen team.

Responsibilities

• Supervise and coordinate the kitchen team during daily operations and service.
• Assist with menu planning, recipe development, and food presentation.
• Ensure all dishes meet the hotel’s standards for quality, taste, portion, and presentation.
• Organise daily preparation, mise en place, and kitchen production.
• Monitor food quality, freshness, storage, and portion control.
• Ensure compliance with HACCP, food safety, hygiene, and health and safety standards.
• Train, guide, and motivate Commis, Chef de Parties, and other kitchen colleagues.
• Monitor food costs, stock levels, wastage, and proper product usage.
• Coordinate with the service team to ensure smooth and timely food delivery.
• Assist with ordering, receiving, and checking food supplies.
• Maintain cleanliness, organization, and discipline within the kitchen.
• Support the Executive Chef with administrative and operational duties.
• Take charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef.

Job description

The First Group Hospitality in Dubai is seeking a skilled Sous Chef to support daily kitchen operations under the Executive Chef. You will supervise staff, ensure consistency of quality, timely preparation of dishes, and uphold brand standards across all outlets.

You will lead a diverse team, contribute to menu planning, monitor food costs and safety, and maintain cleanliness and discipline in the kitchen. This role offers growth opportunities within a dynamic hospitality group.