1 331 Sous Chef jobs in the United Arab Emirates

As the Sous Chef, you will be responsible for preparing culinary delights for guests and owners, executing the menu, and ensuring high performance, guest satisfaction, and profitability.

You will also need to ensure guest satisfaction revolves around food appearance, high quality, and overall dining experience.

The Sous Chef is responsible for the daily food preparation in all kitchen areas as instructed by the Head Chef.

Responsibilities:

1. Directing the food preparation process and delegating tasks
2. Cooking and preparing high-quality dishes
3. Assisting the Head Chef in creating menu items, recipes, and developing dishes
4. Supervising all kitchen stations
5. Supervising, motivating, and working closely with other Chefs of all levels
6. Ensuring health and safety standards
7. Maintaining food quality and excellent standards for all dishes
8. Assisting with determining food inventory needs, stocking, and ordering
9. Ensuring the kitchen meets all regulations, including sanitary and food safety guidelines

Qualifications & Experiences:

• 4-5 years of experience in the same role (F&B / Hospitality groups / 5-star hotels)
• Background in American/Italian or Fusion cuisines
• Immediate availability
• Good knowledge of all sections
• Ability to produce good quality food
• Good oral communication
• High level of attention to detail
• Good numeracy skills
• Enthusiasm to develop skills and knowledge
• Adaptability to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work

To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant. To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.

• To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
• To have a complete understanding of, and adhere to the company's policy relating to fire, hygiene and safety.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Take responsibility for asset management of all outlet property and facilities.

• College degree in Hotel Management or related culinary degree.
• At least 3 years of industry and culinary management experience.
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork.
• Eye for detail to achieve operational excellence.
• Excellent guest service skills.
• Expertise in all types of cuisine.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality

Sous Chef - LXR Eastern Mangroves Abu Dhabi (Pre-Opening) role at Hilton

LXR Hotels & Resorts is a collection of independent, luxury properties that celebrate the unique character of each destination. Every hotel in the LXR portfolio offers a bespoke experience, combining authentic service with refined elegance and cultural richness. At LXR, we believe in creating unforgettable moments for our guests—and extraordinary opportunities for our team members.

To manage all aspects of the kitchen to deliver an excellent Guest and Team Member experience while managing food provisions, assisting with guest queries, and controlling costs.

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of good quality and stored correctly
• Contribute to menu creation by responding to and incorporating guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through effective management of working rotations
• Support brand standards through training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments where necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally aware

A Sous Chef serving Hilton brands works on behalf of our Guests and with other Team Members. To fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Relevant qualifications for this role
• Excellent planning and organizing skills
• Ability to multi-task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in a similar role
• Passion for producing high quality food
• Knowledge of current food trends
• Proficiency with computers and programs, including Microsoft Word, Excel and Outlook

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. Hilton aims to provide exceptional guest experiences across its global brands.

LXR Eastern Mangroves Abu Dhabi

Full-time

LXR by Hilton

Culinary

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality

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Abu Dhabi Emirate, United Arab Emirates

2 weeks ago

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Kitchen Sous Chef / Kitchen Cook (Job Number: KIT Description: Oversee all station workers and ensure constant conformity with typical dishes, portioning, food preparation techniques, quality standards, kitchen area guidelines, hygiene guidelines, plans and procedures. Implement safety, fire, and other safety treatments according to set guidelines and laws and report any incidents to the hierarchy.

• Control all dishes prepared for serving to ensure they meet high quality, presentation, and time specifications.
• Take necessary steps and make prompt decisions to avoid the use of unsuitable products.
• Record waste items on relevant forms and reduce waste to support cost control.
• Verify par levels for all items and manage inventory accordingly.
• Research, study, and suggest ideas and dishes to the Head Cook to meet or exceed targets.
• Follow up on orders with suppliers, receive products, inspect specs, ensure proper storage, and sign receipts as necessary.
• Train staff on essential kitchen duties and ensure compliance with established guidelines and legal requirements.
• Upsell products while operating in the butcher store as applicable.
• Assist in executing operational managerial duties, including task assignment, deadline setting, monitoring quality, and communicating group requests to leadership.

• Technical Level in F&B or Hospitality Management.
• 3-4 years of experience in F&B operations in a comparable role.
• Fluency in English.
• Focus to details: level 1.
• Change and Adaptability: level 2.
• Industrial Understanding: level 2.
• Client Emphasis: level 2.
• Driving and Achieving results: level 1.
• Campaign/Synergy: level 2.

• Organization: Paul Café.
• Location: United Arab Emirates-UAE, Dubai, The Dubai Mall.
• Arrangement: Full-time.
• Unposting Day: Ongoing.

Organization Description

Marriott Hotels strive to elevate the art of hospitality innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels you will help keep the promise of Wonderful Hospitality. Always. by delivering thoughtful heartfelt forward-thinking service that upholds and builds upon this living legacy. With the name thats synonymous with hospitality the world over we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels you join a portfolio of brands with Marriott International.Be where you can do your best workbegin your purposebelong to an amazing global team andbecome the best version of you.

Four Points By Sheraton Sharjahis part of Marriott Internationals luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if youre happy our guests will be happy. JW Marriott associates are confident innovative genuine intuitive and carry on the legacy of the brands namesake and company founder J. Willard Marriott. Our hotels offer a work experience unlike any other where youll be part of a community and enjoy true camaraderie with a diverse group of co-workers. Four Points By Sheraton Sharjah creates opportunities for training development recognition and most importantly a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. Thats The Four Points By Sheraton SharjahTreatment. In joining Four Points By Sheraton Sharjah you join a portfolio of brands with Marriott International.Be where you can do your best workbegin your purposebelong to an amazing globalteam andbecome the best version of you.

POSITION SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion arrangement and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring training scheduling evaluating counseling disciplining and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs accidents injuries and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand sit or walk for an extended period of time. Reach overhead and below the knees including bending twisting pulling and stooping. Move lift carry push pull and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education: Technical Trade or Vocational School Degree.

Related Work Experience: 4 to 6 years of related work experience.

Supervisory Experience: At least 2 years of supervisory experience.

License or Certification: None

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.

As a key member of the culinary team, the sous chef plays a pivotal role in ensuring the smooth operation of the kitchen.

1. Prepare specialty meals and substitute items while maintaining high standards of quality and presentation.
2. Regulate oven temperatures, broilers, grills, and roasters to achieve optimal cooking results.
3. Pull food from freezer storage and thaw it in the refrigerator as needed.

The ideal candidate will possess excellent communication skills, attention to detail, and the ability to multitask with ease. Experience working in a fast-paced environment is essential.

Requirements:

• Technical Trade or Vocational School Degree
• At least 3 years of related work experience

Benefits:

This role offers a dynamic and supportive work environment, opportunities for growth and development, and a competitive compensation package.

About the Role:

This position requires standing, sitting, or walking for extended periods, as well as reaching overhead and below the knees. The ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance is also necessary.

At Cruise Academy, we don't just teach it -we've lived it. Founded in 2017 by seafarers for seafarers, we specialize in maritime training and shipboard recruitment for the global cruise industry.

We tell it like it is -the good, the bad, and the downright exhausting. No sugarcoating, no sales pitch -just real, honest insights from those who've been there. Because you deserve to know exactly what to expect before stepping onboard.

We are MLC Certified and proudly audited and approved by the UK Maritime & Coastguard Agency , ensuring the highest standards in training, recruitment,and compliance.

If you're serious about a career at sea, we'll get you there -the right way.

Position Summary

The Sous Chef is responsible for supervising culinary production in an assigned Galley section, ensuring high-quality food preparation, consistency, and adherence to company standards. This role involves managing mise-en-place, overseeing food production schedules, training and mentoring staff, and maintaining compliance with safety, sanitation, and storage regulations. The Sous Chef collaborates with senior culinary leadership to drive innovation and enhance the onboard dining experience. The ideal candidate is a skilled culinary professional with a strong leadership background, capable of managing a high-volume operation in a dynamic, multicultural environment.

Key Responsibilities

Culinary Operations & Quality Control

• Supervise food preparation and production in the assigned Galley section, ensuring consistency in quality, presentation, and portioning.
• Enforce adherence to standardized recipes, production methods, and plating guidelines to maintain brand standards.
• Conduct frequent tastings and quality checks to ensure culinary excellence.
• Monitor mise-en-place preparation and adjust production levels based on guest demand.

Staff Supervision & Training

• Lead and manage culinary teams , ensuring efficient and professional kitchen operations.
• Conduct daily briefings and station meetings with Chefs De Partie and other kitchen staff.
• Monitor crew performance, providing coaching, training, and corrective action as needed.
• Foster a collaborative and high-performance kitchen environment through effective communication and leadership.

Production & Operational Efficiency

• Oversee production schedules and kitchen staffing , coordinating with fellow Sous Chefs and department heads.
• Ensure compliance with food safety, storage, and sanitation requirements , upholding all regulatory and company standards.
• Identify opportunities for cost efficiency in food production and ingredient usage.
• Communicate operational discrepancies and production challenges to the Executive Chef.

Guest Experience & Menu Enhancement

• Contribute to menu development and food & beverage improvement strategies , as directed by senior leadership.
• Support initiatives to continuously enhance the onboard dining experience , ensuring guest satisfaction.

Skills, Knowledge & Expertise

Education & Experience

• Formal qualification in the Culinary Arts from a recognized culinary training institution.
• Minimum six years of experience in a high-volume hotel, cruise ship, or food service environment.
• At least two years of experience as a Sous Chef or higher in a similar setting.

Technical & Operational Knowledge

• Ability to adjust production methods to maximize efficiency and cost-effectiveness.
• Strong understanding of food safety, sanitation, and storage compliance standards .
• Proficiency in Microsoft Office and relevant culinary software .

Leadership & Team Management

• Proven ability to train, mentor, and supervise a diverse, multicultural culinary team .
• Strong organizational skills to manage large teams and complex kitchen operations .
• Ability to maintain a positive and professional work environment , ensuring teamwork and efficiency.

Guest Service & Communication

• Fluency in English (spoken and written) with excellent communication skills.
• Ability and willingness to deliver outstanding guest service through food quality and presentation.
• Personable, approachable, and solution-oriented leader who fosters a culture of excellence.

Daikan Ramen, Dubai Festival City is in search of a dedicated and skilled Sous Chef to join our culinary leadership team. The Sous Chef will work closely with the Executive Chef to ensure the smooth operation of the kitchen and to maintain the high standards of quality and presentation that Daikan is known for.

• Operational Support: Assist the Executive Chef in managing daily kitchen operations, ensuring efficient workflow and high standards of food preparation and presentation.
• Staff Training and Supervision: Mentor and train kitchen staff, including junior cooks, helping them to develop their culinary skills and adhere to food safety and sanitation practices.
• Menu Planning Assistance: Collaborate with the Executive Chef on the development of menu items, including seasonal specials and new dishes, while ensuring alignment with Daikan's culinary vision.
• Quality Control: Monitor food quality and presentation at all stages of production, ensuring all dishes are prepared to the highest standards before they are served to guests.
• Inventory and Ordering: Assist in managing inventory levels, ensuring that all necessary ingredients are available for the kitchen, and helping to control food costs through efficient ordering and storage practices.
• Health and Safety Compliance: Ensure that the kitchen maintains compliance with local health and safety regulations, creating a clean and safe cooking environment.
• Collaborative Teamwork: Foster a positive working environment through teamwork and communication, making sure that all kitchen staff work cohesively to deliver an exceptional dining experience.
• Problem Solving: Address any issues that arise in the kitchen promptly and effectively, with a focus on maintaining a smooth operation.

• Previous experience as a Sous Chef, preferably in a high-volume kitchen environment.
• Strong culinary skills with an emphasis on Japanese cooking techniques.
• Excellent leadership and communication abilities.
• Ability to thrive in a fast-paced and dynamic kitchen environment.
• In-depth knowledge of food safety and sanitation standards.
• Creative mindset with the ability to contribute to menu development.
• Culinary degree or relevant certification is preferred.
• Willingness to work flexible hours, including evenings and weekends.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Food and Beverage Services

Kitchen Team Member Job Summary

We are seeking a highly motivated Kitchen Team Member to join our team. As a key member of the kitchen staff, you will be responsible for preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist.