Sous Chef

Role Overview

Key Responsibilities

• Manage daily kitchen operations with the Executive Chef or Head Chef.
• Supervise, train, motivate, and develop the kitchen team.
• Maintain food quality, taste, presentation, and portion control.
• Oversee preparation and service for breakfast, lunch, dinner, and coffee operations.
• Support menu execution and contribute ideas for dishes, specials, and seasonal offerings.
• Monitor food quality, storage, stock rotation, inventory, ordering, and waste.
• Maintain food safety, hygiene, HACCP, health and safety, cleanliness, and organization.
• Coordinate with Front of House and support cost control, labor management, and profitability.
• Take responsibility for kitchen operations when the Executive Chef or Head Chef is absent.

Requirements

• At least five years of experience as a Sous Chef or Senior Chef in a quality restaurant, café, hotel, or all-day dining environment.
• Strong knowledge of international cuisine, modern culinary techniques, and high-volume food production.
• All-day dining, café, or contemporary restaurant experience is highly desirable.
• Strong leadership, communication, organization, and team-management skills are required.
• Knowledge of food safety, hygiene, HACCP, kitchen health and safety, food cost control, and stock management is required.
• Ability to work under pressure in a fast-paced environment and maintain quality and guest satisfaction.
• Professional culinary qualification or equivalent practical experience is preferred.
• International hospitality experience is an advantage.
• Fluent English is required; Arabic knowledge is an advantage.

Compensation

• Pay starts from AED 4,000 per month.
• The posting describes an attractive salary and benefits package.

Workplace

• The role is based in North Africa and requires relocation.
• Work location is in person.

Employment

• The employment type is full-time.