Sous Chef Multiple Cuisines / Sections

Innovations Global; Ras Al Khaimah; On-site; AED 100,000 - 190,000; Full time

Job summary

Innovations Global in Ras Al Khaimah seeks experienced Sous Chefs to support the Executive Chef and manage kitchen operations across multiple cuisines. The role emphasizes maintaining food quality, hygiene, and leading a culinary team within the assigned section.

Ideal candidates bring hands-on supervisory experience in key cuisines, strong leadership and knowledge of HACCP, with background in luxury hospitality or high-volume settings.

Qualifications

• Proven experience in a supervisory culinary role (Sous Chef or similar).
• Strong hands-on experience in the relevant cuisine or section.
• Experience in 5-star hotels, luxury resorts, fine dining or high-volume hospitality operations preferred.
• Strong knowledge of food safety, hygiene and HACCP standards.

Responsibilities

• Assist the Executive Chef / Chef de Cuisine in managing daily kitchen operations.
• Supervise, train and motivate the culinary team within the assigned section.
• Ensure consistent food quality, presentation and portion control.
• Prepare and execute dishes according to established recipes and standards.
• Monitor food preparation, storage and kitchen hygiene.
• Ensure compliance with food safety, HACCP and health & safety standards.
• Monitor stock levels, minimize wastage and support effective cost control.
• Coordinate with other kitchen sections and front-of-house teams for smooth service.
• Support menu development and contribute ideas for new dishes and culinary improvements.
• Ensure the kitchen operates efficiently during high-volume service periods.

Skills

Sous Chef experience

Leadership

Communication

Team management

Education

Culinary qualification/diploma

Job description

Job Overview

We are looking for experienced Sous Chefs to join a leading hospitality client in Ras Al Khaimah. Successful candidates will be responsible for supporting the Executive Chef and Chef de Cuisine in managing kitchen operations, maintaining food quality and hygiene standards, and leading the culinary team within their assigned section.

Cuisines / Sections Hiring

• Chinese
• Japanese
• Greek
• Lebanese

Key Responsibilities

• Assist the Executive Chef / Chef de Cuisine in managing daily kitchen operations.
• Supervise, train and motivate the culinary team within the assigned section.
• Ensure consistent food quality, presentation and portion control.
• Prepare and execute dishes according to established recipes and standards.
• Monitor food preparation, storage and kitchen hygiene.
• Ensure compliance with food safety, HACCP and health & safety standards.
• Monitor stock levels, minimize wastage and support effective cost control.
• Coordinate with other kitchen sections and front-of-house teams for smooth service.
• Support menu development and contribute ideas for new dishes and culinary improvements.
• Ensure the kitchen operates efficiently during high-volume service periods.

Requirements

• Proven experience as a Sous Chef, Junior Sous Chef or in a similar supervisory culinary role.
• Strong hands-on experience in the relevant cuisine or section.
• Previous experience in 5-star hotels, luxury resorts, fine dining or high-volume hospitality operations is preferred.
• Strong knowledge of food preparation, kitchen operations and culinary techniques.
• Good understanding of food safety, hygiene and HACCP standards.
• Strong leadership, communication and team-management skills.
• Ability to work effectively in a fast-paced and multicultural environment.
• Culinary qualification/diploma is preferred.
• Candidates currently in the UAE or with relevant international hospitality experience are welcome to apply.