956 Sous Chef jobs in the United Arab Emirates

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

Marriott International is an equal opportunity believe in hiring a diverse workforce and sustaining an inclusive peoplefirst are committed to nondiscrimination onanyprotectedbasis such as disability and veteran status or any other basis covered under applicable law.

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.

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

Marriott International is an equal opportunity believe in hiring a diverse workforce and sustaining an inclusive peoplefirst are committed to nondiscrimination onanyprotectedbasis such as disability and veteran status or any other basis covered under applicable law.

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.

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 culinary 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
  

• 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
  

• 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
  

• 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
  

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

• Seniority levelMid-Senior level

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesInternet Publishing

Referrals increase your chances of interviewing at Calo Inc. by 2x

Get notified about new Sous Chef jobs in Dubai, Dubai, United Arab Emirates.

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

Sous Chef Job Location Abu Dhabi United Arab Emirates Requirements 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 fastpaced environment Strong attention to detail creativity and a passion for food Good understanding of food hygiene and safety standards HACCP

Sous Chef • Abu Dhabi, United Arab Emirates

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.

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

Minimum 2 years of work experience as a Sous Chef or 4 years as a 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 advantageous. Essential knowledge includes kitchen hygiene practices and occupational health and safety standards. Basic computer skills in MS Office and Recipe Maintenance System are preferred.

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!

PRIMARY RESPONSIBILITIES:
Ensure the preparation and presentation of food meet the highest standards of quality, taste, freshness, and visual appeal in alignment with Michelin star expectations.
Conduct routine tasting of dishes to ensure culinary excellence, consistency in seasoning, temperature, and portioning, with attention to refined plating techniques.
Verify that all ingredients used are of premium quality, adhering strictly to cost control measures and supplier specifications.
Support the Executive Chef in menu development, seasonal and la carte offerings, inventory management, and procurement while maintaining optimal kitchen efficiency.
Maintain rigorous standards of hygiene and food safety in accordance with international HACCP principles and internal SOPs.
Supervise kitchen operations, ensuring all dishes are prepared to specification and service is executed with precision and timeliness.
Provide real-time communication and coordination with line cooks and prep teams to ensure smooth kitchen flow and guest satisfaction.
Facilitate interdepartmental communication regarding menu changes, dietary requirements, allergen considerations, and special culinary events.
Ensure all team members are equipped with accurate recipes, quality ingredients, mise en place, and the tools required for efficient execution.
Execute and enforce standardized recipes and presentation guidelines to maintain culinary identity and consistency.
Monitor food wastage, portion control, and storage protocols to support sustainability initiatives and cost controls.
Collaborate with the Food Service Coordinator to ensure kitchen cleanliness, organization, and compliance with sanitation standards.
Participate in the ongoing training and development of culinary staff, identifying skill gaps and coaching team members to elevate performance.
Provide feedback and suggestions during weekly menu reviews and tastings, contributing innovative ideas rooted in culinary trends and guest feedback.
Ensure full awareness and adherence to hotel emergency procedures, including fire, first aid, health & safety, and security protocols.
Assist in recruitment, orientation, performance evaluations, and disciplinary actions in collaboration with the Executive Chef and HR.
Propose and manage kitchen staffing schedules to align with business volume and service quality expectations.
Support sustainability efforts by minimizing resource consumption, reducing food waste, and promoting eco-conscious practices.
Conduct regular food tastings across departments to ensure standards are upheld throughout the operation.
Undertake any additional responsibilities or projects as assigned by the Executive Chef.

REPORTING & COMMUNICATION:
Reports directly to the Executive Chef
Supervises kitchen teams across Namak, including line cooks, prep cooks, and stewarding staff
Collaborates with other department managers to ensure alignment and excellence in service delivery

QUALIFICATIONS & REQUIREMENTS:
Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment
Strong expertise in Indian, fine dining and Michelin star restaurant
Demonstrated understanding of HACCP and international food safety standards
Proven ability to manage food and labor costs, control inventory, and optimize kitchen resources while maintaining culinary excellence
Passion for menu development, innovation, and exceptional guest experience
Effective leadership, communication, and team-building skills with a hands-on, lead-by-example approach
Committed to continuous improvement, sustainability, and maintaining the prestige of a Michelin-level operation

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

• Sous Chef

Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at