Sous Chef - Persian/Arabic/Mediterranean Cuisine

PALAZZO VERSACE DUBAI; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A luxury hotel in Dubai is seeking a passionate Sous Chef to support the culinary leadership team. This role requires expertise in Persian, Arabic, and Mediterranean cuisines, with a focus on leading a multicultural kitchen while delivering exceptional dining experiences. Candidates should have 5–7 years of culinary experience, including at least 2 years in a similar role in a luxury setting.

Qualifications

• Minimum 5–7 years of culinary experience, with 2 years as Sous Chef or Junior Sous Chef.
• Strong background in Persian, Arabic, and Mediterranean cuisines.
• Proven leadership and organizational skills.

Responsibilities

• Assist in overseeing daily kitchen operations and menu execution.
• Supervise, train, and motivate the culinary team.
• Contribute to menu development and ensure consistency in food preparation.
• Monitor food quality and kitchen productivity.
• Maintain compliance with food safety regulations.

Skills

Leadership

Cost control

Creativity

Attention to detail

Job description

About the Role

We are seeking a passionate and talented Sous Chef with expertise in Persian, Arabic, and Mediterranean cuisines to support our culinary leadership team. The role requires a hands-on professional with strong technical skills, creativity, and the ability to lead and inspire a multicultural kitchen brigade in delivering authentic yet refined dining experiences.

Key Responsibilities

• Assist the Chef de Cuisine in overseeing daily kitchen operations and menu execution.
• Supervise, train, and motivate the culinary team to maintain the highest standards of quality and presentation.
• Contribute to menu development with authentic Persian, Arabic, and Mediterranean recipes enhanced by modern culinary techniques.
• Ensure consistency in food preparation and adherence to established recipes and standards.
• Monitor food quality, portion control, and kitchen productivity while supporting cost efficiency.
• Maintain compliance with HACCP, hygiene, and food safety regulations at all times.
• Step in to lead the kitchen in the absence of the Chef de Cuisine.
• Collaborate with F&B and service teams to deliver exceptional guest experiences.

Requirements

• Minimum of 5–7 years of culinary experience, with at least 2 years as Sous Chef or Junior Sous Chef in a luxury 5-star hotel or fine dining restaurant.
• Strong background in Persian, Arabic, and Mediterranean cuisines, with demonstrated culinary expertise.
• Proven leadership and organizational skills with the ability to manage a busy, multicultural kitchen.
• Sound knowledge of kitchen operations, food safety, and cost control.
• Creativity, passion for excellence, and attention to detail.
• Flexible, energetic, and able to perform under pressure.