827 Sous Chef jobs in Dubai

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

Sous Chef (Coffee Shop) role at Grand Hyatt Dubai . You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

• Assist the Executive Chef / Chef de Cuisine in managing the assigned kitchen operation, comprising an extensive Grab & Go concept.
• Must have experience of retail food products as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant which has a Grab & Go concept with good standards and must have food retails experience; preferably in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality

To ensure that all outlet reports schedules standard recipes menus food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner.

• 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 companys 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.

#LIMH1

Qualifications :

• 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.

Remote Work :

No

Employment Type :

Fulltime

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

Be part of an iconic hospitality landmark

Ciel Dubai Marina, part of IHG Hotels & Resorts' prestigious Vignette Collection, is set to redefine luxury as the world's tallest hotel. The First Group's flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.

Designed by the award-winning architectural firm, NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for Best International Hotel Architecture and Best Hotel Architecture Arabia . This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Ciel Dubai Marina, Vignette Collection.

The Sous Chef – Cold Kitchen (Garde Manger) is responsible for overseeing and supervising the preparation, presentation, and service of all cold kitchen items including salads, appetizers, dressings, terrines, canapés, charcuterie, and other chilled dishes. The role ensures consistency in quality, adherence to hygiene standards, cost control, and effective team management in the cold kitchen section.

• Supervise and coordinate all activities in the Cold Kitchen section.

• Ensure preparation and presentation of high-quality cold items in line with brand standards.

• Develop and standardize recipes, plating guides, and portion controls.

• Monitor food quality, freshness, and stock rotation (FIFO).

• Assist in planning menus, creating new dishes, and ensuring variety and innovation in the cold section.

• Ensure compliance with HACCP, food safety, and sanitation standards.

• Control waste, manage portion sizes, and contribute to cost efficiency.

• Lead, train, and supervise junior chefs and commis in the cold kitchen.

• Schedule and allocate tasks to ensure smooth operations.

• Conduct on-the-job training to maintain consistency and skill levels.

• Motivate and develop team members to achieve excellence.

• Collaborate with the Executive Sous Chef and other kitchen sections to ensure smooth service.

• Monitor and order ingredients for the cold kitchen, ensuring proper storage and inventory control.

• Assist in managing food cost, wastage reports, and kitchen documentation.

• Ensure proper maintenance of equipment and report any issues promptly.

• Minimum 4–5 years of culinary experience in a 5 star property, with at least 2 years in a supervisory role in the Cold Kitchen/Garde Manger.

• Strong knowledge of international cuisine, cold presentations, and food styling.

• Good understanding of HACCP, food safety, and hygiene standards.

• Leadership, training, and organizational skills.

• Ability to work under pressure and maintain high standards.

Join to apply for the Sous Chef role at Daikan

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Daikan, a premier Japanese restaurant, 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.

Key Responsibilities

• 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.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Food and Beverage Services

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Dubai, Dubai, United Arab Emirates 7 hours ago

Dubai, Dubai, United Arab Emirates 7 hours ago

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Join to apply for the Sous Chef (Pastry) - FIVE Palm Jumeirah role at FIVE Hotels and Resorts .

An Exhilarating Opportunity. Are You Ready for a Daring Challenge with The World's Hottest Luxury Hotel Group? Disruptive by Design, FIVE Hotels and Resorts is redefining 'FIVE-Star' hospitality and setting the gold standard across the industry.

Join the FIVE Tribe and get ready to make waves.

A driven self-starter with excellent communication, leadership and organisational skills. As an astute creative and critical thinker, you can conceptualise and implement innovative solutions in a fast-paced environment. A proactive, detail-oriented mindset with a can-do attitude and ownership mindset is essential. An outgoing and approachable nature helps you connect with other 'FIVERs' and key stakeholders, ensuring a sensational experience at FIVE. As part of the Culinary Team as Pastry Sous Chef, you will deliver exceptional experiences across our award-winning lifestyle destinations.

What We're Looking For

• A Culinary Degree or equivalent qualification is preferred.
• A proven track record as a Pastry Sous Chef in a Luxury Hotel environment, delivering experiences synonymous with FIVE's award-winning service quality.
• Strong pre-opening experience in setting up dynamic, fast-paced kitchen operations is advantageous.
• Outstanding organisational and leadership skills, effectively leading and inspiring the FIVE Tribe.
• Impeccable communication skills, fluency in English; additional languages are a plus.
• Experience in Forbes or Leading Quality Assurance (LQA)-rated properties is advantageous.
• Knowledge of HACCP principles and health and safety regulations, food hygiene standards, and best practices in restaurant operations.
• Excellent time management and multi-tasking skills to oversee a busy kitchen and deliver a FIVE-STAR experience.
• Strong organisational skills to manage inventory, control costs and execute food orders.
• Flexibility to work various shifts, including weekends and holidays.

• Collaborate with the Chef De Cuisine to curate innovative and diverse menus using seasonal, locally sourced ingredients to deliver a FIVE-STAR dining experience.
• Oversee daily kitchen operations, from food preparation to plating, ensuring quality and presentation.
• Lead, train and mentor the kitchen team, promoting continuous learning and growth, and providing guidance on techniques, time management and safety.
• Contribute creatively to menu development with new dishes, techniques and presentations aligned with industry trends.
• Prioritise guest satisfaction, addressing dietary needs and any concerns related to food quality.
• Work with Front-of-House to ensure a seamless dining experience for guests.
• Collaborate with procurement to manage inventory, control costs and minimise waste, maintaining quality ingredients and equipment.
• Ensure compliance with food safety and hygiene regulations and maintain a clean, organized kitchen environment.
• Support the Chef De Cuisine with administrative tasks, including scheduling and performance evaluations; step in as needed to ensure delivery of exceptional dining experiences.
• Identify areas for improvement in kitchen operations, processes and staff performance; implement strategies to elevate efficiency and guest satisfaction.
• Foster clear communication within the culinary team and with other departments; coordinate with servers to maintain quality and presentation.

'FIVERs' are cultured yet chic, confident yet self-effacing, and work hard to play hard. Joining our FIVE Tribe means embodying the 'Vibe at FIVE' and delivering Insta-worthy experiences that keep guests returning.

FIVE is a leader in sustainable luxury living and hospitality. UAE destinations have achieved renewable energy milestones and LEED Platinum certifications, with several properties recognised for sustainability leadership. FIVE's approach centers on sustainability without compromising luxury.

FIVE is committed to hiring a diverse and inclusive workforce as an Equal-Opportunity Employer. We do not discriminate based on disability, race, age, sex, gender, sexual orientation, ethnicity, religion or belief, nationality, marital status, or any other protected characteristic. FIVE was ranked 10th on the Great Places to Work UAE 2023 list for Large Organisations.

FIVE Hotels and Resorts prides itself on being disruptive and unique. Our portfolio includes FIVE Palm Jumeirah, FIVE Jumeirah Village, FIVE Zurich and FIVE LUXE. Joining the FIVE Tribe means being part of a team that breaks boundaries and delivers next-level experiences across hotels, dining concepts, and immersive venues.

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality

A Sous Chef will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Team Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs.

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a 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

• 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 over 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

LXR Eastern Mangroves Abu Dhabi

Full-time

LXR by Hilton

Culinary

Candidates should have relevant qualifications and strong supervisory skills, along with a creative approach to food production.

Previous kitchen experience in a similar role and knowledge of current food trends are advantageous.

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

Be part of an iconic hospitality landmark

Ciel Dubai Marina, part of IHG Hotels & Resorts' prestigious Vignette Collection, is set to redefine luxury as the world's tallest hotel. The First Group's flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.

Designed by the award-winning architectural firm, NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for Best International Hotel Architecture and Best Hotel Architecture Arabia . This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Ciel Dubai Marina, Vignette Collection.

The Sous Chef – All-Day Dining is responsible for assisting in the management and operation of the hotel's all-day dining restaurant kitchen. This role ensures the preparation, presentation, and consistency of all dishes across breakfast, lunch, dinner, and buffet service. The Sous Chef supports the Executive Sous Chef in supervising staff, controlling costs, maintaining food quality, and upholding hygiene and safety standards.

• Oversee daily kitchen operations for the All-Day Dining restaurant, ensuring smooth and timely service.

• Supervise food preparation and presentation to maintain consistency and high quality in line with brand standards.

• Assist in developing seasonal menus, buffet presentations, and à la carte dishes.

• Monitor portion control, stock rotation, and food cost to maximize profitability.

• Ensure compliance with HACCP and all food hygiene and safety regulations.

• Coordinate with other kitchen outlets and sections (pastry, cold kitchen, etc.) for smooth service.

• Lead and supervise chefs de partie, commis, and other kitchen staff in the All-Day Dining section.

• Train and mentor junior staff to ensure skill development and consistency in performance.

• Prepare staff schedules and allocate tasks for efficient operation.

• Motivate the team to deliver exceptional service, especially during peak hours.

• Assist in preparing food cost reports, wastage control records, and inventory updates.

• Monitor supply levels, place requisitions, and ensure proper storage of ingredients.

• Support the Executive Sous Chef in managing budgets, cost control, and labor efficiency.

• Participate in menu tastings, quality checks, and guest feedback sessions.

• Minimum 5–6 years of kitchen experience in a 5 star hotel, including at least 2 years in a supervisory role in an All-Day Dining or buffet-style restaurant.

• Strong knowledge of international cuisines, buffet layouts, and high-volume operations.

• Proven experience in menu planning and cost control.

• Familiarity with HACCP standards and kitchen safety regulations.

• Ability to lead, train, and develop a multicultural team.

Pizza Sous Chef, Street Pizza

Job Summary: As a Cook at Road Pizza, you will be the second in command in the kitchen under the guidance of Chef De Cuisine. You will take care of and coordinate the kitchen team to supply consistent food quality and create fantastic experiences for guests. You will ensure that all safety guidelines are followed and aligned with the standard procedures as executed by the Executive Cook. In this role you will work with and monitor food as well as materials, manage costs, and assist in menu preparation. In the absence of the Chef de Cuisine, you will participate in daily briefings and monthly functional meetings to ensure all relevant action items are followed.

• Assist the Chef de Cuisine in running the kitchen and supervising the cooking area team.
• Ensure adherence to safety guidelines and standard operating procedures.
• Monitor and manage food and ingredient inventories; assist with budgeting costs and menu selections.
• Participate in daily briefings and monthly meetings when the Executive Cook is unavailable.

• Diploma in Providing with a minimum of 5 years of professional kitchen experience with Fresh Neapolitan Pizza.
• Relevant experience with a variety of pizzas or a specific cuisine style related to the position.
• Experience in a similar role within a 5-star hotel environment with leadership experience.

Atlantis Dubai is a famous entertainment destination comprising two first-rate resorts, Atlantis, The Palm and Atlantis, The Royal, offering an unequalled opportunity to grow and develop in your career. Join a team that is adventurous, imaginative, warm-hearted and extroverted. We strive to make our visitors happy beyond anything they have ever imagined and to create memories that last a lifetime. You will be at the heart of this vision, continuously delivering remarkable experiences and eternal memories.