195 Sous Chef jobs in the United Arab Emirates

Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning from this has been that persistence and calculated risks pay off.

You will be responsible for assisting with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting employee, guest, and owner expectations. The Sous Chef is responsible for assisting the Chef de Cuisine in managing his/her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration.

Minimum 2 years of work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with high standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management is an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential. Basic computer skills in MS Office and Recipe Maintenance System are preferred.

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Sous Chef -

To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.

• To report for duty punctually wearing the correct uniform and name badges at all times
• Assist the Chef de cuisine and all colleagues engaged in the kitchen
• Attend daily meetings with the Head Chef regarding the menus
• Attend meetings as required in the Operational Manual
• Hold a daily and monthly meeting with his department kitchen colleagues
• Establish culinary standards specific to banquets which meet the needs of the target market.
• Planning of menus and recipes and test samples
• Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
• Use, wherever possible, locally and seasonally available products in menus and "specials".

• 3 years experience as Sous Chef, Head Chef or similar position
• Strong communication skills, verbal, listening, and writing
• Innovative, pro-active, and reliable
• Ability to work well under pressure and in a multi-cultural environment
• Cost awareness
• Basic Food and Hygiene training certification
• Managerial & Computer Skills
• High Communication Skills and fluent in English. Additional Language is a plus
• Knowledge of Product Specification
• Creative in terms of quality/presentation of food
• Leadership and Team builder
• Versatile & Resourceful

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Embassy Suites by Hilton Dubai Business Bay

Al Abraj Street, Business Bay

Dubai

A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.

What will I be doing?

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure foods are of good quality and stored correctly
• Contribute to menu creation by responding 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 the effective management of working rotations
• Support brand standards through the 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 wherever 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 is always working on behalf of our Guests and working with other Team Members. To successfully 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 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 in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role
• Passion for producing high quality food
• Knowledge of current food trends
• Proficiency with computers and computer 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. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

About Calo

Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.

Role overview

To function as the Sous Chef for the CALO Kitchen, to work along with the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, monitoring ordering and stocking.

The successful candidate will employ their c ulinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Relationships and working expectations

• Reports directly to the Head Chef
• Provides supervision and direction to Personnel deployed in the kitchen

Main Responsibilities

• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the head chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Must be able to clearly communicate tasks to team members
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers
• Produce high-quality plates both design and taste-wise

Ideal Candidate

Qualifications

• Must have had previous experience as CDP or Sous Chef
• Must have 8 years of experience with 1-2 years experience as a sous chef within the hospitality and catering industry
• Must be currently present in Qatar
• Must be a proficient communicator in English
• Previous experience in a food manufacturing facility experience is a plus

Knowledge and competency

• Has had team-leading experiences and would be able to lead multiple sections of the kitchen
• Hospitality experience with a school/college is a plus
• Exceptional proven ability in kitchen management
• Ability to divide responsibilities and monitor progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Well-versed with kitchen related software and working knowledge of MS Office

Personality

• Strong communicator
• Pleasant personality and ability to lead with empathy

Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning from this has been that persistence and calculated risks pay off.

You will be responsible for assisting with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting employee, guest, and owner expectations. The Sous Chef is responsible for assisting the Chef de Cuisine in managing his/her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration.

Minimum 2 years of work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with high standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management is an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential. Basic computer skills in MS Office and Recipe Maintenance System are preferred.

About the Role:

We are looking for an experienced and creative Sous Chef to join our culinary team. The ideal candidate will have a strong background in menu engineering and pre-opening experience, with the ability to lead kitchen operations and contribute to the development of innovative dishes that align with our brand vision.

Key Responsibilities:

• Lead and supervise kitchen staff to ensure smooth workflow and quality control
• Assist on menu development, cost analysis, and menu engineering based on customer trends and profitability
• Play a key role in pre-opening activities including kitchen setup, staff recruitment, and supplier coordination
• Ensure adherence to food safety, hygiene, and sanitation standards
• Oversee inventory control, stock ordering, and waste management
• Maintain consistency in food preparation and presentation
• Train and mentor junior kitchen staff to maintain high culinary standards
• Collaborate with management on food costing, supplier negotiations, and seasonal offerings

Skills

Requirements:

• Proven experience as a Sous Chef, with a minimum of (insert years, e.g., 4–6 years) in a high-volume or concept-driven kitchen
• Extensive knowledge of menu engineering and pre-opening processes
• Strong leadership, communication, and organizational skills
• Solid understanding of food costing, kitchen workflow, and HACCP standards
• Creativity in recipe development and modern cooking techniques
• Flexibility to work under pressure and during peak hours, including weekends and holidays

Capital Motion owns and operates some of the leading licensed restaurants in the UAE and we are currently hiring. Our available jobs are related to restaurant operations, including F&B service, waitresses/waiters, hostesses, kitchen and bar operations as well as venue management.

All our jobs offer a complete package with residence visa, accommodation, transportation, annual paid vacation, health insurance in addition to basic salary.

We are seeking a skilled and passionate Sous Chef with strong expertise in Arabian and Mediterranean cuisine to join our culinary team. The ideal candidate will assist the Head Chef in managing daily kitchen operations, maintaining high culinary standards, and ensuring consistency in food quality, presentation, and taste.

Support the Head Chef in overseeing kitchen operations, including food preparation, cooking, and plating.

Prepare traditional and modern Arabian and Mediterranean dishes, ensuring authenticity and high standards.

Supervise kitchen staff and ensure adherence to hygiene, health, and safety regulations.

Assist in developing new recipes and menu items inspired by the rich flavors of the Arabian Peninsula and Mediterranean region.

Manage inventory, stock control, and ordering of kitchen supplies.

Ensure food is prepared and presented according to restaurant standards.

Train and mentor junior kitchen staff.

Monitor portion and waste control to maintain food cost targets.

Coordinate with front-of-house staff to ensure smooth service during busy hours.

Handle kitchen operations in the absence of the Head Chef.

Proven experience as a Sous Chef or Senior Chef de Partie in an Arabian/Mediterranean cuisine-focused restaurant.

Strong knowledge of spices, herbs, cooking methods, and ingredients commonly used in Lebanese, Moroccan, Emirati, Turkish, and other Mediterranean/Arabian cuisines.

Culinary degree or equivalent professional training is preferred.

Excellent leadership and team management skills.

Ability to work under pressure and in a fast-paced environment.

Strong attention to detail, creativity, and a passion for food.

Good understanding of food hygiene and safety standards (HACCP).

Company Description

Novotel Bur Dubai is looking for a dynamic Sous Chef to join our team.

Job Description

The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations. This is achieved through the delegation of work to all kitchen personnel.

Approach all encounters with guests and employees in a friendly, service-oriented manner.

Comply with Fairmont standards and regulations to encourage safe and efficient hotel operations.

Supervise kitchen staff including training, recognition, and performance feedback.

Ensure all food is prepared properly, at the appropriate time, per company specifications.

Schedule kitchen employees according to business needs and forecasts.

Enforce cleanliness standards throughout the kitchen.

Inspect all kitchen areas.

Take an active role in menu change considerations.

Coach, counsel, and mentor all cooks.

Attend assigned meetings including F&B, Safety, and staff.

Qualifications

Culinary degree and at least 4 years of progressive experience in a hotel or a related field.

Must be able to convey information and ideas clearly.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful, high-pressure situations, maintaining composure and objectivity.

Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as needed.

Must be effective at listening to, understanding, and clarifying concerns and issues raised by coworkers and guests.

Must be able to work with and understand financial information, data, and basic arithmetic functions.

Bachelor of Hotel Management (Hotel Management)

• Location: United Arab Emirates
• Vacancy: 1
• Experience: 5 to 15 years
• Education: Diploma; Graduate
• Job Function: Culinary / Kitchen
• Skillset: Sous Chef, Food Preparation, Communication Skills
• Preferred Candidates: Jobseekers from any GCC country

We are seeking a skilled and motivated Sous Chef to join our culinary leadership team. The ideal candidate will have a strong background in professional kitchens and the ability to lead and inspire a team in a high-paced, quality-focused environment.

• Minimum 5 years of kitchen experience, with at least 2 years in a Sous Chef role
• Strong leadership and team management skills
• Ability to oversee kitchen operations, food preparation, and plating to high standards
• Excellent knowledge of kitchen hygiene, inventory control, and cost management
• Passion for culinary creativity, quality, and consistency
• Ability to work efficiently under pressure and handle multiple tasks

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