1 188 Sous Chef jobs in the United Arab Emirates

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

Organization Description

Marriott Hotels strive to elevate the art of hospitality innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels you will help keep the promise of Wonderful Hospitality. Always. by delivering thoughtful heartfelt forward-thinking service that upholds and builds upon this living legacy. With the name thats synonymous with hospitality the world over we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels you join a portfolio of brands with Marriott International.Be where you can do your best workbegin your purposebelong to an amazing global team andbecome the best version of you.

Four Points By Sheraton Sharjahis part of Marriott Internationals luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if youre happy our guests will be happy. JW Marriott associates are confident innovative genuine intuitive and carry on the legacy of the brands namesake and company founder J. Willard Marriott. Our hotels offer a work experience unlike any other where youll be part of a community and enjoy true camaraderie with a diverse group of co-workers. Four Points By Sheraton Sharjah creates opportunities for training development recognition and most importantly a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. Thats The Four Points By Sheraton SharjahTreatment. In joining Four Points By Sheraton Sharjah you join a portfolio of brands with Marriott International.Be where you can do your best workbegin your purposebelong to an amazing globalteam andbecome the best version of you.

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.

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.

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

Join to apply for the SOUS CHEF role at Capital Motion UAE

Join to apply for the SOUS CHEF role at Capital Motion UAE

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.
Key Responsibilities

• 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).
  

• Seniority level Executive

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Food & Beverages

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Direct message the job poster from Emirates Flight Catering

Are you a passionate Sous Chef with mastery in Far Eastern cuisine? Bring your energy, leadership, and pursuit of excellence to Emirates Flight Catering - where world class culinary standards meet innovation and impact. We want to hear from you

• Supervise and allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training ensuring a smooth workflow and target output achievement.
• Ensure desired output delivery through effective roster planning / scheduling.
• Take responsibility for timely and efficient production in accordance to specifications, recipes and passenger load requirements ensuring minimal wastage, applying effective controls.
• Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are color coded with dates.
• Be responsible for Gold standard recording for safe food with daily monitoring and follow up for corrective action
• While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that the Sr. Sous Chefs and Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.
• Manage the implementation, updating and following of SOPs in respective section, take corrective action on non-conformances and brief the team on preventive measures. Ensure all teams follow approved recipes and methods.
• Assist in new recipe creation, trials and implementation of new products/dishes ensuring that the team understands the client expectations.
• Prepare, update and maintain production sheets including separate breakdowns for all international airlines/catering businesses to support all intra department requirement.
• Ensure that a proper stock rotation is maintained, on time deliveries, high quality service and strict adherence to the laid down hygiene procedures.
• Contribute to Kitchen revenue through effective food cost / wastage control.
• Comply with and practice the company's established Safety & Hygiene Policy and Procedures.

Education Qualification:

• Hotel Management or Culinary degree.

Work Experience:

Minimum of 5 years' experience in the culinary field.

Hotel Catering equivalent in 5-star facility with an excellent knowledge in all aspects of cooking and different cuisines Previous experience in high volume a la carte and / or banqueting in a large kitchen team preferred.

Skills

• Ability to provide feedback and coaching.
• Ability to develop himself / herself in the current role and beyond.
• Willingness to take on responsibility.
• Problem solving and decision-making ability in real time, creative and out of box thinking.
• Strong Interpersonal skills, organizational skills and effective Training and communication skills.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Production, Strategy/Planning, and Project Management
• Industries Hospitality, Airlines and Aviation, and Restaurants

Referrals increase your chances of interviewing at Emirates Flight Catering by 2x

Dubai, Dubai, United Arab Emirates 8 hours ago

Dubai, Dubai, United Arab Emirates 22 hours ago

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Join to apply for the Sous Chef - Broadway role at Mandarin Oriental

Join to apply for the Sous Chef - Broadway role at Mandarin Oriental

Emirates Palace Mandarin Oriental, Abu Dhabi is looking for a Sous Chef to join our Culinary 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.

Emirates Palace Mandarin Oriental, Abu Dhabi is the definition of an unrivalled Arabian fantasy. From a 1.3km pristine private beach, landscaped pools and a private marina overlooking a natural bay, the hotel is located in the heart of Abu Dhabi and perfect for a once-in-a-lifetime holiday or for events and meetings that make a statement, with some of the city's largest hotel conference centres. Emirates Palace, Abu Dhabi offers award-winning 5-star luxury hospitality and authentic local experiences with 390 luxurious rooms and suites along with award-winning culinary cuisines.

About The Job

Based at the Emirates palace Mandarin Oriental, Abu Dhabi within the Culinary Department, the Sous Chef is responsible for the smooth running of the daily kitchen operation. The Sous Chef report to the Head Chef.

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

• Schedules the working hours of all kitchen staff in coordination with the Head Chef, taking into consideration the expected business volume.
• Arrange extra staff during a high volume of business if warranted by an unexpected business or dismiss them earlier if business is slow.
• Trains regularly all cooks and makes sure that they fulfil their given tasks at all times.
• Accepts flexible working hours according to the business demand.
• Attends meetings and trainings required by the Executive Chef.
• Assign in detail, specific duties to the Unit Chef or subordinates and instructs them in their work.
• Carries out full stock-taking at the end of each month in collaboration with the Cost Control Department.
• Insists on personal cleanliness and proper discipline of all employees under his direct supervision.
• To be responsible for the quality of all food prepared in the restaurant. Checks constantly all dishes for their taste, temperature, and visual appearance.
• Makes sure that all dishes are uniform and that established portion sizes are adhered to.
• Reports to the Executive Chef all staff matters, recommends promotions, transfers, and all staff-related points together with the Chef De Cuisine.
• Check with maintenance that all kitchen equipment is functioning properly.
• Attempts to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly).
• Ensure that all HACCP guidelines are achieved and maintained.
• Prevent the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling of food.
• To be aware of all hotel policies & procedures.
• Maintain a friendly and pleasant attitude at all times toward co-workers. Always wear a clean and tidy uniform, name badge, and safety shoes.
• To be familiar with the emergency procedure of the hotel.
• To be responsible for the daily order of food products and all internal kitchen transfers.
• Manages time effectively by meeting deadlines on time.
• Identifies and solves problems in a professional manner.
• Completes the daily log book after duty and mentions all relevant information about the operation including complaints.
• Administers personnel actions for leave, overtime requests, disciplinary actions, and commendations.
  
  

• Experience: Extensive experience in the kitchen field in the hotel industry. Must have International Kitchen Experience and resort experience will be a plus.
• Education: Postgraduate and/or Hotel Management School / Apprenticeship. Master's Degree preferred but not required.
• General Skills: Full knowledge of the entire kitchen operation. Must have full knowledge of sanitation requirements in food handling, High level of creativity, and quality standards. Must possess strong leadership qualities, Training techniques, Proper communication, and Organizational skills.
• Technical Skills: Knows and understands the job description of all positions in his department, Knows and understands policies relating to his department, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during peak periods, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible for proper storage of processed food products and raw materials.
• Language: It is required to have proficiency in English for understanding, speaking, and writing.
• Physical Requirements: Must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and colleagues to their understanding.
  
  

• 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.
• Heath & 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.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
  
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

Referrals increase your chances of interviewing at Mandarin Oriental by 2x

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JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

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

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.

Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

Assists Executive Chef with all kitchen operations and preparation.

Prepares and cooks foods of all types either on a regular basis or for special guests or functions.

Develops designs or creates new applications ideas relationships systems or products including artistic contributions.

Assists in determining how food should be presented and creates decorative food displays.

Maintains purchasing receiving and food storage standards.

Ensures compliance with food handling and sanitation standards.

Performs all duties of kitchen managers and employees as necessary.

Recognizes superior quality products presentations and flavor.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and right temperature of all food products.

Operates and maintains all department equipment and reports malfunctions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Leads shifts while personally preparing food items and executing requests based on required specifications.

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust respect and cooperation among team members.

Serves as a role model to demonstrate appropriate behaviors.

Maintains the productivity level of employees.

Ensures employees understand expectations and parameters.

Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.

Ensures property policies are administered fairly and consistently.

Communicates performance expectations in accordance with job descriptions for each position.

Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.

Sets a positive example for guest relations.

Empowers employees to provide excellent customer service.

Interacts with guests to obtain feedback on product quality and service levels.

Handles guest problems and complaints.

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals budget goals team goals etc.

Develops specific goals and plans to prioritize organize and accomplish your work.

Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.

Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.

Participates in the employee performance appraisal process providing feedback as needed.

Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

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 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.