Sous Chef – Hybrid Role in Dubai

About the role

The Sous Chef is a contract position based in Dubai, operating in a hybrid model with primary on‑site kitchen duties and remote tasks such as menu planning and documentation. Reporting to the Head Chef, the role supports the execution of high‑quality dishes while maintaining consistency, taste, and presentation standards.

Key responsibilities

• Assist the Head Chef in menu execution and oversee preparation across all kitchen stations.
• Supervise and train kitchen staff, ensuring adherence to food safety, hygiene, and sanitation standards.
• Manage inventory, place orders, and control costs through waste reduction and portion control.
• Develop new recipes, plan specials, and document procedures for remote access.
• Coordinate with front‑of‑house teams to guarantee timely service and a positive guest experience.
• Work flexible hours, including evenings, weekends, and holidays, based on operational needs.

Required profile

• Proven experience as a Sous Chef or senior cook in a hotel, restaurant, or similar professional kitchen, preferably in an international or high‑volume environment.
• Culinary diploma, certification, or equivalent practical experience.
• Strong knowledge of kitchen operations, station management, and cost‑conscious ordering.
• Ability to lead, train, and motivate diverse kitchen teams with effective communication.
• Flexibility to work a hybrid schedule in Dubai and adapt to variable shifts.

Required skills

• Basic proficiency with inventory systems.
• Familiarity with digital checklists for recipe and procedure documentation.

What we offer

• Opportunities to grow within the food and beverage industry.
• A collaborative, service‑oriented culture that values culinary creativity and guest satisfaction.