Sous Chef - Nobu Culinary Operations

Atlantis; Dubai; On-site; AED 134,000 - 201,000; Full time

Job summary

Atlantis Resorts, a premier luxury hospitality group in Dubai, seeks a seasoned Sous Chef for Nobu Culinary Operations at Atlantis, The Palm. The role supports the Chef de Cuisine, directing kitchen teams to deliver flawless food quality, hygiene, and presentation in a high-volume, high-end dining environment.

You will lead with discipline, foster creativity, oversee stock and waste reduction, and ensure menu execution aligns with Nobu standards across all service periods.

Qualifications

• Diploma in Catering or comparable culinary qualification.
• 5+ years of professional kitchen experience in luxury or Michelin-starred settings.
• Ability to lead, coach and inspire kitchen teams in a high-performance environment.

Responsibilities

• Support Chef de Cuisine in daily kitchen operations and staff leadership.
• Maintain food quality, hygiene, and plating standards across sections.
• Monitor stock, ingredients and energy usage; minimize waste.
• Ensure adherence to recipes, costs, and safety procedures.
• Coordinate with restaurant and hotel departments to meet service demands.

Skills

Culinary leadership

Sous chef operations

Fine dining

Luxury hotel kitchens

Michelin-starred operations

Japanese-inspired cuisine

Kitchen management

Food preparation

Food presentation

Plating standards

Menu execution

Recipe compliance

HACCP awareness

Food hygiene

Kitchen sanitation

Stock control

Inventory management

Food cost awareness

Waste reduction

Team supervision

Culinary training

Staff coaching

Service coordination

Kitchen organization

Production planning

High-volume service

Time management

Interdepartmental coordination

Equipment safety

Culinary creativity

Operational problem solving

Fine dining service standards

Education

Diploma in Catering or comparable culinary qualification

Job description

Job Snapshot

Role: Sous Chef - Nobu Culinary Operations

Location: Dubai, United Arab Emirates

Industry: Hospitality

Function: Chef/Culinary/Kitchen Management

Experience: Minimum 5 years

Job Type: Full-time

Position Overview

Sous Chef - Nobu Culinary Operations in Dubai, United Arab Emirates is a Hospitality opportunity at Atlantis Resorts for an accomplished culinary professional with luxury hotel or Michelin-starred restaurant experience. The role supports the Chef de Cuisine in leading kitchen operations, maintaining exceptional food quality, supervising culinary teams, enforcing hygiene standards, managing stock requirements, and ensuring consistent execution of Nobu 's high-end dining standards.

Job Details

Country: United Arab Emirates City: Dubai Industry: Hospitality Function: Chef/Culinary/Kitchen Management Salary: 12000-18000 Estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer. Gender: Any Candidate Nationality: Any Job Type: Full-time

Role Context

The Sous Chef plays a central role in the daily operation of Nobu at Atlantis, The Palm, supporting the Chef de Cuisine in translating culinary standards into consistent service execution. The position combines hands‑on kitchen leadership with staff supervision, food quality control, hygiene management, operational planning, and interdepartmental coordination. Strong performance in this role directly influences guest satisfaction, kitchen productivity, food consistency, and the development of the culinary team. The Sous Chef must maintain discipline during high-volume service while encouraging creativity, precision, and continuous improvement.

Key Responsibilities

• Assist the Chef de Cuisine with the management and organization of daily kitchen operations.
• Maintain food preparation, presentation, and plating standards across assigned sections.
• Supervise chefs and kitchen colleagues during preparation and service periods.
• Ensure recipes, production methods, and operating procedures are followed consistently.
• Monitor food quality at every stage of preparation and service.
• Direct the team during busy periods to maintain speed without compromising standards.
• Enforce food hygiene, sanitation, and workplace cleanliness requirements.
• Maintain orderly and hygienic preparation, cooking, and storage areas.
• Verify that adequate ingredients, equipment, and working materials are available for service.
• Monitor stock levels and coordinate replenishment requirements.
• Support responsible ingredient usage and help minimize avoidable food waste.
• Coordinate operational requirements with relevant restaurant and hotel departments.
• Brief culinary colleagues on daily priorities, menu requirements, and service expectations.
• Train and coach team members in culinary techniques, operating standards, and service procedures.
• Motivate kitchen colleagues to achieve consistently high performance levels.
• Assist with workforce organization and allocation across kitchen sections.
• Identify operational issues quickly and implement practical solutions during service.
• Support menu execution and culinary development in line with the restaurant concept.
• Maintain consistency across dishes while respecting established recipes and presentation standards.
• Contribute ideas that enhance quality, creativity, and operational efficiency.
• Ensure kitchen equipment is used safely and maintained appropriately.
• Support compliance with food safety procedures and internal quality standards.
• Assist with maintaining effective communication between culinary and front-of-house teams.
• Uphold professional leadership standards throughout all kitchen operations.

Ideal Profile

The preferred candidate holds a Diploma in Catering or a comparable culinary qualification and has at least 5 years of professional kitchen experience. Substantial exposure to a range of cuisines, or proven specialization in cuisine relevant to the Nobu concept, is required. Candidates should demonstrate the ability to produce food consistently at an exceptional standard within a demanding luxury dining environment. Previous experience in a similar supervisory culinary role within a five-star hotel or Michelin-starred restaurant is essential. Practical leadership experience is also required, including the ability to direct, coach, and motivate kitchen teams. Industry recognition, culinary awards, or other evidence of exceptional professional standards would be an advantage. The position is suited to a chef who combines technical ability with creativity, organization, time management, and disciplined execution.

Skills Set

• Culinary leadership
• Sous chef operations
• Fine dining
• Luxury hotel kitchens
• Michelin-starred restaurant operations
• Japanese-inspired cuisine
• Kitchen management
• Food preparation
• Food presentation
• Plating standards
• Menu execution
• Recipe compliance
• Food quality control
• HACCP awareness
• Food hygiene
• Kitchen sanitation
• Stock control
• Inventory management
• Food cost awareness
• Waste reduction
• Team supervision
• Culinary training
• Staff coaching
• Service coordination
• Kitchen organization
• Production planning
• High-volume service
• Time management
• Interdepartmental coordination
• Equipment safety
• Culinary creativity
• Operational problem solving
• Fine dining service standards

Why Join Us

Atlantis Resorts provides experienced chefs with the opportunity to advance within one of Dubai 's most demanding luxury Hospitality environments. Working at Nobu offers exposure to internationally recognized culinary standards, sophisticated restaurant operations, diverse ingredients, and high guest expectations. The position also supports professional development through structured training, leadership experience, internal career mobility, and opportunities across the wider Kerzner portfolio.

About the Company

Atlantis Resorts operates Atlantis, The Palm and Atlantis The Royal in Dubai, combining luxury accommodation with internationally recognized dining, entertainment, leisure, and guest experiences. Its culinary teams work across a broad portfolio of restaurants and premium dining concepts, with a strong emphasis on food quality, innovation, operational discipline, and professional development.