We are looking for a Sous Chef to support in leading kitchen operations at our pre-opening hotel in one of Deira’s key locations. This role is essential in ensuring consistent food quality, strong kitchen organization, and smooth daily operations.

Key Responsibilities:

• Support the Executive Chef in managing kitchen operations and supervising the culinary team.

• Assist in menu planning, development, and execution.

• Ensure high standards of food quality, taste, and presentation across all outlets.

• Enforce food safety, hygiene, and sanitation standards at all times.

• Support cost control, stock management, and inventory processes.

• Train, guide, and develop the kitchen team to maintain consistent performance.

• Maintain a clean, organized, and efficient kitchen environment.

• Assist during service to ensure timely and consistent food delivery.

• Contribute to recipe development and menu improvements.

• Support special events, promotions, and banquet operations when required.

• Ensure compliance with company policies, as well as health, safety, and environmental standards.

Requirements:

• Proven experience as a Sous Chef or strong Junior Sous Chef, preferably in hotels or pre-opening properties.

• Strong leadership and kitchen management skills.

• Good knowledge of food safety standards and kitchen operations.

• Ability to work in a fast-paced, high-volume environment.

Only shortlisted candidates will be contacted.