205 Sous Chef jobs in the United Arab Emirates

Oversee daily operations of the hot kitchen, ensuring all stations are running efficiently.

Monitor staff performance, providing guidance and hands-on support as needed.

Ensure compliance with established food preparation standards, recipes, and plating guidelines.

Supervise preparing, cooking, and presenting all food items, maintaining high culinary standards.

Inspect food products to ensure quality control and consistency across all dishes.

Oversee portion sizes, and waste management, and ensure food is timely prepared.

Mentor and train kitchen staff in culinary techniques, food safety, and cleanliness protocols.

Lead and motivate the team, fostering a positive and productive kitchen environment.

Conduct regular performance reviews, identifying areas for improvement and professional growth.

Collaborate with the Head Chef to optimize food production processes for cost-efficiency.

Monitor food inventory, ordering, and storage to minimize waste and ensure stock is rotated properly (FIFO method).

Ensure that food costs align with budget requirements while maintaining quality.

Conduct regular checks on kitchen equipment, ensuring it is in safe working condition.

Oversee kitchen cleanliness, ensuring that all staff follow hygiene and sanitation standards.

Work with the maintenance team to schedule repairs or upgrades as necessary.

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Job Number:

Kitchen Sous Chef (KIT )

ABOUT THE COMPANY

AZADEA Group is a premier lifestyle retail company that owns and operates more than 40 leading international franchise concepts in fashion and accessories, food and beverage, home furnishings, sporting goods, multimedia and beauty and cosmetics across the Middle East and Africa spread across 13 countries overseeing more than 700 stores.

JOB PURPOSE

The Kitchen Sous Chef is responsible for overseeing the food production process, ensuring the timely delivery of high-quality products. He/she researches product enhancements, interacts with suppliers, trains kitchen staff, and potentially supervises multiple cooks or assistants.

RESPONSIBILITIES

1. Coordinate, organize, and oversee meal production to exceed customer expectations. Ensure dishes meet quality, presentation, and timeliness standards, taking immediate actions to prevent unsatisfactory outcomes.
2. Provide operational support by executing various routine tasks within established systems. Liaise with suppliers, receive goods, check expiry dates, verify specifications, ensure proper storage, conduct monthly inventories, and sign acknowledgment receipts as needed.
3. Monitor production and set par levels to maintain acceptable wastage and variance levels.
4. Follow the organization’s HS&E policies, procedures, and mandatory instructions. Implement security, fire, and safety protocols according to established rules and regulations. Report incidents to the appropriate hierarchy as necessary.
5. Oversee station employees to ensure consistent compliance with standard recipes, portion sizes, cooking methods, quality standards, kitchen rules, hygiene regulations, and organizational policies.
6. Assist in supervisory tasks by planning and assigning tasks, setting deadlines, monitoring quality, and conveying team requests to higher-ups. Ensure the team meets defined objectives and standards, providing guidance on best practices and procedures.
7. Provide routine sales support services and actively promote additional products while working in the butcher shop.
8. Conduct research and propose innovative recipe ideas to senior management to help achieve or surpass established targets.
9. Train team members on all key responsibilities in the kitchen, such as new menu alignment, and ensure compliance with statutory regulations.

LANGUAGE & TECHNICAL SKILLS

• Fluency in English.
• Fluency in Arabic is a plus.

Specific Skills

• Technical training certification is a plus.
• Level three.

EDUCATION

Technical degree in Hospitality Management, or a related field.

EXPERIENCE

Two to four years of experience in F&B Operations, or a similar role.

BEHAVIORAL COMPETENCIES

1. Creates new and better ways for the organization to be successful. For example, constantly looks for new ideas and innovative ways of doing things; makes the effort to get involved in new areas. Offers original ideas and promising new solutions.
2. Plans and prioritizes work to meet commitments aligned with organizational goals. For example, adopts a sequence of activities that allows for optimal efficiency and effective coordination with others. Makes skillful use of resources and support to deliver efficient, high-quality work.
3. Consistently achieves results, even under tough circumstances. For example, holds self to high standards of performance; sets some challenging goals; wants to achieve meaningful results; pursues initiatives/efforts to successful completion and closure. Focuses on key goals, even during setbacks and obstacles.
4. Builds partnerships and works collaboratively with others to meet shared objectives. For example, finds many ways to add value to the team; probes to draw out richer input from others; is a valued resource who goes out of the way to help others.
5. Actively seeks new ways to grow and be challenged using both formal and informal development channels. For example, demonstrates strong commitment to own development by continuously updating knowledge, skills, and abilities. Shows strong enthusiasm for seeking learning opportunities.

Azadea Group is an Equal Employment Employer – All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristic protected by relevant local laws.

Organization

New Shanghai

Primary Location

United Arab Emirates-UAE, Dubai, The Dubai Mall

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The Role
Kitchen Sous Chef - Mass Recruiting - Supervise all station employees and ensure they comply consistently with the standard recipes and serving portions, cooking methods, quality standards, kitchen rules, hygiene regulations, policies and procedures - Implement security / fire / safety procedures according to the set rules and regulations and report any incidents to hierarchy - Control all dishes ready for serving to make sure they are produced according to quality, presentation and time specifications, and take all measures and make prompt decisions to avoid unsatisfactory products - Record waste items on the revelant forms and accordingly reduce the wastage of products to assist in cost control - Validate the par level needed for all products - Research, study and suggest new ideas and recipes to the Head Chef that could contribute to meeting/exceeding the set targets - Follow up on orders with suppliers, receive goods, check specifications, secure appropriate storing and sign acknowledgment receipts accordingly - Train team members on all key responsibilities in the kitchen and ensure that they comply with the set statutory regulations - Upsell products while operating in the butcher shop - Assist in carrying out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team's request to hierarchy

Requirements
Qualifications - Technical Degree in F&B or Hospitality Management - 3-4 years of experience in F&B operations in a similar role - Fluency in English Competencies: - Attention to details: level 1 - Change and Adaptability: level 2 - Commercial Understanding: level 2 - Customer Focus: level 2 - Driving and Achieving results: level 1 - Initiative: level 2 - Teamwork: level 2

About the company
Azadea Group is a premier fashion and lifestyle retail company that owns and operates more than 50 leading international franchise concepts across the Middle East, North Africa, Asia and Europe. Since its inception in 1978, the Group has grown a substantial chain of stores representing leading international brand names in fashion and accessories, food and beverage, home furnishing, sporting goods and multimedia.With over 11,000 employees, the company boasts a solid infrastructure overseeing more than 600 stores spread across 15 countries including Algeria, Bahrain, Cyprus, Egypt, Ghana, Iraq, Jordan, Kazakhstan, Kingdom of Saudi Arabia, Kuwait, Lebanon, Oman, Pakistan, Qatar and United Arab Emirates.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Le Méridien Dubai Hotel & Conference Centre, Airport Road, Dubai, United Arab Emirates, United Arab Emirates,VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Non-Management
**POSITION SUMMARY**
Kiku, Dubai's premier destination for authentic Japanese cuisine, is seeking a dynamic and skilled Teppanyaki Chef to join its culinary team. Under the guidance of Executive Chef Yoshiyuki Seno, known for his mastery in teppanyaki, sushi, and kaiseki, the Teppanyaki Chef will deliver an immersive and theatrical dining experience that blends precision cooking with engaging performance.
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. 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 or for an entire work shift. 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: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 1 year of related work experience.
Supervisory Experience: No 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 celebrated. Our 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._
At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We're looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** La Ville Hotel & Suites CITY WALK Dubai Autograph Collection, Al Multaqa Street, Dubai, United Arab Emirates, United Arab Emirates, VIEW ON MAP
**Schedule** Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Maintains food handling and sanitation standards.
- Performs all duties of Culinary and related kitchen area employees in high demand times.
- Oversees production and preparation of culinary items.
- Ensures employees keep their work areas clean and sanitary.
- Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
- Complies with loss prevention policies and procedures.
- Strives to improve service performance.
- Communicates areas in need of attention to staff and follows up to ensure follow through.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
**Supporting Culinary Team Activities**
- Supervises daily shift operations.
- Ensures all employees have proper supplies, equipment and uniforms.
- Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Ensures completion of assigned duties.
- Participates in the employee performance appraisal process, giving feedback as needed.
- Handles employee questions and concerns.
- Communicates performance expectations in accordance with job descriptions for each position.
- Participates in an on-going employee recognition program.
- Conducts training when appropriate.
- Monitors employee's progress towards meeting performance expectations.
**Maintaining Culinary Goals**
- Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
- Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
**Providing Exceptional Customer Service**
- Sets a positive example for guest relations.
- Handles guest problems and complaints seeking assistance from supervisor as necessary.
- Empowers employees to provide excellent customer service within guidelines.
**Additional Responsibilities**
- Reports malfunctions in department equipment.
- Purchases appropriate supplies and manages food and supply inventories according to budget.
- Attends and participates in all pertinent meetings.
_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 celebrated. Our 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._
The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today's traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative - in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Mandarin Oriental Downtown, Dubai is looking for a Pastry Junior Sous Chef to join our Pastry team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award‑winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought‑after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting‑edge of luxury experiences.

Nestled in the city's heart, Mandarin Oriental Downtown, Dubai offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards. With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms & Suites. Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai is not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.

About the job

Based at the Mandarin Oriental Downtown, Dubai within the Pastry department in Dubai, the Pastry Junior Sous Chef is responsible for supporting the pastry kitchen operations by creating high‑quality desserts and confections, managing inventory, training the team, ensuring food safety standards, and collaborating on menu development to deliver exceptional guest experiences. Pastry Junior Sous Chef reports to the Pastry Chef.

As a Pastry Junior Sous Chef, you will be responsible for the following duties:

• Assist the Pastry Chef in overseeing daily operations of the pastry kitchen, ensuring consistent quality, presentation, and production of all baked goods and desserts.
• Supervise and support the pastry team, providing hands‑on training, delegating tasks effectively, and maintaining a positive and productive work environment.
• Ensure all recipes, portion controls, and plating guides are strictly followed, maintaining brand standards and creativity in all pastry offerings.
• Manage inventory and requisitions for pastry ingredients and supplies, minimizing waste and ensuring cost control without compromising quality.
• Maintain strict hygiene, cleanliness, and food safety standards in accordance with local health regulations and hotel policies.
• Collaborate with the culinary and service teams to develop seasonal menus, special event offerings, and cater to guest dietary requirements or special requests.

As a Pastry Junior Sous Chef, we expect from you:

• 5‑7 years of culinary experience, preferably with exposure to the Middle East market.
• Skilled in creating a variety of chocolate confections, plated desserts, banquet items, and custom cakes/showpieces.
• Experienced in producing high tea items, cake shop displays, and managing inventory and stock control.
• Proficient in ordering stock and ensuring quality and quantity upon receipt.
• Excellent communication skills, confident speaker, able to interact effectively at all organizational levels.
• Strong organizational abilities, self‑motivated, deadline‑driven, and able to build positive working relationships.

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Health & Colleague Wellness. Finding the right work‑life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Colleague Comfort and Convenience: Benefit from comfortable accommodation, a duty transportation, and duty meals to ensure your work experience is both enjoyable and hassle‑free.
• Competitive Salary and Benefits: We offer a competitive salary and an attractive benefits package, fully aligned with UAE industry standards, to ensure your financial well‑being and stability.

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We are currently seeking passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As an Executive Sous Chef, you are responsible for assisting the Executive Chef in the day-to-day operation, taking over all responsibilities during his absence, while striving for the highest possible guest satisfaction. Your role will include key responsibilities such as:

• Work with the Executive Chef on managing all functions of food production and quality improvement
• Assist the Executive Chef in designing, implementing, and overseeing special events and special food promotions
• Monitor regular standards of production to ensure the highest level of quality in all kitchens
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas
• Maintain comprehensive product knowledge, including ingredients, equipment, suppliers, markets, and current trends
• Monitor local competitors and compare their operation with the hotel's food production operation
• Monitor all aspects pertaining to the control of the hotel’s food cost

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Atlantis, we exist to bring the extraordinary to every holiday and experience through connection, empowerment, precision, care and warmth. Inspired by the majesty and mystery of the ocean, Atlantis resorts are unique destinations full of life, wonder and surprise, where we seek to exceed our guests’ expectations at every possible turn.

Nestled between the calm turquoise waters of the Arabian Gulf and the majestic Dubai skyline, Atlantis, The Palm is the crown of the world-famous Palm island in Dubai. With a sense of exhilaration and discovery, we create unforgettable memories by providing guests the opportunity to discover an extraordinary world filled with thrilling adventures. Whether we are designing a couple’s retreat or serving the extraordinary in one of our award-winning celebrity chef restaurants, we approach everything with imagination to spark a sense of courage, inspiration and innovation. This is not simply our job, it’s our passion.

About the role

As a Sous Chef at Hakkasan you will be assisting the Chef de Cuisine to lead, manage and organize all requirements to the highest standards in accordance to the standard operating procedures. You will ensure proper hygiene and sanitation in the areas under your jurisdiction, adequate stocks of working materials, inter–department coordination and training. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service.

About You

The ideal candidate must have a Diploma in Catering or 5 years’ experience in a 5-star international chain whilst having 1-2 years’ experience in a similar position or above. We invite you to apply for this unique opportunity. Atlantis, The Palm offers an unbeatable opportunity to grow and develop in your career right in mix of a continuously developing city and diverse range of cultures.

Atlantis Dubai is an iconic entertainment destination comprised of two world-class resorts; Atlantis, The Palm and Atlantis, The Royal; offering an unbeatable opportunity for you to grow and develop in your career. Join a team that is adventurous, creative, warm-hearted and extroverted. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

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Junior Sous Chef page is loaded# Junior Sous Cheflocations: Dubai at DIFCtime type: Full timeposted on: Posted Todaytime left to apply: End Date: October 18, 2025 (20 days left to apply)job requisition id: REQ **About Four Seasons:**Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.**About the location:**In the prestigious Dubai International Finance Centre, Four Seasons Hotel DIFC is a boutique-style sanctuary – ideal for business trips and urban getaways. Stylish and filled with art, this intimate address features just 106 accommodations, including 28 suites. With its iconic location, fresh approach to luxury and legendary personalized service, Four Seasons is sure to exceed the high expectations in the ultra-competitive Dubai market. Successful Four Seasons Candidates will be offered once-in-a-lifetime opportunity rich in personal and professional growth.**What you will do*** Assist in daily kitchen management and staff supervision.* Execute and maintain pan-Asian menu quality and presentation standards.* Collaborate with the Executive Chef to plan and develop new dishes.* Train and mentor junior kitchen staff to enhance skill levels.* Monitor inventory and assist with stock control and ordering.* Ensure consistent food preparation in line with luxury hospitality standards.* Support maintaining efficient kitchen workflows during service hours.**What you bring*** Proven experience as a Junior Sous Chef in a luxury hotel or equivalent setting.* Strong background in pan-Asian (Japanese / Indonesian / Thai) cuisine techniques and flavours.* Experience working in multicultural and diverse team environments.* Ability to manage kitchen operations effectively under pressure.* Excellent leadership and communication skills.* Creative approach to menu development and food presentation.* Flexible and adaptable to varying shift patterns and operational demands.**What we offer*** Work Authorization.* Competitive tax-free salary and service charge.* Fully furnished apartment at the staff housing.* Medical and life insurance.* Paid annual leave.* Annual flight allowance to home country.* End of service gratuity.* Learning & Development Programs.* Career opportunities and international transfer.* And more.**Schedule & Hours*** 5 days per week over 48 working hours.Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done. #J-18808-Ljbffr