589 Sous Chef jobs in Dubai

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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.

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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!

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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 levelMid-Senior level

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesFood and Beverage Services

Referrals increase your chances of interviewing at Daikan by 2x

Dubai, Dubai, United Arab Emirates 7 hours ago

Dubai, Dubai, United Arab Emirates 7 hours ago

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The role of a Sous Chef is a pivotal position within the culinary hierarchy, often serving as the right-hand person to the Head Chef. As a Sous Chef, you will be responsible for managing kitchen activities, leading kitchen staff, creating food preparation processes, and maintaining a high standard of food quality and safety. You will play a vital role in menu planning, inventory management, and equipment maintenance. A good Sous Chef is resourceful, creative, and possesses excellent leadership skills to motivate the kitchen team to deliver exceptional dining experiences. This position is ideal for those passionate about culinary arts and looking for opportunities to showcase their talents and further their careers.

The role of a Sous Chef is a pivotal position within the culinary hierarchy, often serving as the right-hand person to the Head Chef. As a Sous Chef, you will be responsible for managing kitchen activities, leading kitchen staff, creating food preparation processes, and maintaining a high standard of food quality and safety. You will play a vital role in menu planning, inventory management, and equipment maintenance. A good Sous Chef is resourceful, creative, and possesses excellent leadership skills to motivate the kitchen team to deliver exceptional dining experiences. This position is ideal for those passionate about culinary arts and looking for opportunities to showcase their talents and further their careers.

• Supervise and coordinate activities of kitchen staff to maintain workflow.
• Assist the Head Chef in creating and testing new recipe ideas.
• Ensure all dishes meet the restaurant's quality standards consistently.
• Maintain and order inventory to ensure adequate supplies for daily operations.
• Ensure compliance with food safety and sanitation regulations at all times.
• Resolve customer complaints related to food quality and service promptly.
• Train new staff and assist in conducting regular performance reviews.
• Manage kitchen equipment and report any necessary repairs or maintenance.
• Coordinate with other chefs and staff to ensure a smooth kitchen operation.
• Oversee food preparation areas to minimize waste and maximize efficiency.
• Develop and implement creative and visually appealing food presentations.
• Collaborate with management to improve menu offerings and promotions.

• Proven experience as a Sous Chef or similar culinary role in a restaurant.
• Extensive knowledge of food safety procedures and culinary techniques.
• Ability to work in a fast-paced environment under pressure effectively.
• Strong leadership and team management skills to lead a kitchen team.
• Excellent organizational and multitasking abilities for efficient workflow.
• Culinary degree or equivalent experience preferred in the culinary sector.
• Flexibility to work evenings, weekends, and holiday shifts as required.

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Bussola Restaurant in The Westin Dubai Mina Seyahi Beach Resort & Marina is seeking a highly skilled and passionate Italian Sous Chef to join the team at our high-volume, upscale destination.

This role is for a proven leader who thrives in a fast-paced environment and is ready to push culinary boundaries while upholding our renowned standards. We are seeking a partner who can lead a large kitchen brigade and contribute to the ongoing success and innovation of our brand.

Candidate Profile:

• Italian Nationality is a must.
• Minimum 5 years of experience in busy, high-end Italian restaurant environments.
• Demonstrated ability to lead, manage, and mentor a large kitchen brigade.
• Expertise in authentic Italian cuisine.
• Strong organizational skills and the ability to work effectively under pressure.
• Unwavering commitment to excellence, consistency, and the highest standards of hygiene.
• U.A.E. experience is a plus.

Responsibilities will include:

• Leading daily kitchen operations and managing the team.
• Ensuring the highest standards of food quality, presentation, and preparation.
• Managing inventory, ordering, and cost control.
• Actively contributing to menu development and innovation.

We Offer:

• A competitive compensation package with comprehensive benefits.
• Significant opportunities for career advancement within a fantastic hospitality group.
• A dynamic, supportive, and multicultural working environment in a prime Dubai location.
• Employment Type: Full-time
• Start Date: September 2025

Qualified candidates with a passion for exceptional Italian cuisine are invited to submit their CV and culinary portfolio to:

• Seniority levelMid-Senior level

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesRestaurants

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Dubai, Dubai, United Arab Emirates 8 hours ago

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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

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