Sous Chef - Seasonal

Bâoli Dubai; Dubai; On-site; AED 201,000 - 312,000; Full time

Job summary

Bâoli Dubai is seeking an experienced Sous Chef on a seasonal contract to support the Executive Chef during our peak season, delivering consistency and precision across day-to-night service.

You will lead kitchen operations during high-volume periods, oversee stock control and wastage, ensure HACCP compliance, and train the brigade with strong, proactive leadership. Experience in French/Mediterranean cuisine is essential for this premium venue.

Qualifications

• Minimum 4-5 years of culinary experience with at least 2 years as Sous Chef or senior Chef de Partie.
• Hands-on experience with French or Mediterranean cuisine; East Asian technique an advantage.
• Experience in a 4-5 star hotel or premium beach club/lounge or standalone premium restaurant is preferred.

Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations, ensuring quality and consistency across the menu from day one.
• Lead and expedite service during high-volume peak periods, including weekend brunch and sunset-to-night transitions.
• Deputize for the Executive Chef in their absence and drive kitchen discipline.
• Oversee stock control, ordering and wastage management across sections.
• Ensure full HACCP, food safety and hygiene standards are maintained.
• Support event and private booking menu execution as needed.

Skills

Leadership

Communication

Organizational skills

Team supervision

Job description

Bâoli Dubai is a dynamic restaurant, poolside and nightlife hotspot, combining an elevated culinary experience with an explosive party scene. Bringing you cool elegance from the shores of Cannes and Miami, this seaside spot is vibrant by day and energetic by night.

Coastal French and Mediterranean flavors and ingredients, expertly accented with East Asian techniques. Nodding to Bâoli's roots in the south of France, the dishes are designed to be shareable, light and fun.

We are looking for an experienced Sous Chef on a seasonal contract to support the Executive Chef through our peak season, delivering consistency and precision across day-to-night service.

Key Responsibilities:

• Support the Executive Chef in overseeing daily kitchen operations, ensuring quality and consistency across the menu from day one.
• Lead and expedite service during high-volume peak periods, including weekend brunch and the sunset-to-night transition.
• Deputize for the Executive Chef in their absence.
• Lead, coach, and drive discipline across the kitchen brigade throughout the season.
• Oversee stock control, ordering, and wastage management across sections.
• Ensure full compliance with HACCP, food safety, and hygiene standards.
• Support event and private booking menu execution as needed.

Ideal Candidate:

• Minimum 4-5 years' culinary experience, including at least 2 years as a Sous Chef or senior Chef de Partie.
• Experience in a 4-5 star hotel or premium beach club/lounge; standalone premium restaurant experience also considered.
• Hands-on experience with French or Mediterranean cuisine; East Asian technique an advantage.
• Proven ability to step into a high-volume kitchen and lead quickly with minimal onboarding.
• Strong leadership, organizational, and communication skills.
• Available for a fixed-term seasonal contract.
• Flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment.