Sous chef (Assistant Head Chef) – 25hours Hotel Dubai One Central

The Sous Chef, also known as the Assistant Head Chef, supports the Executive Chef in managing all kitchen operations, ensuring high-quality food preparation, consistency, and presentation across all outlets. This role oversees daily cooking activities, supervises junior chefs, and ensures adherence to recipes, portion standards, and food safety regulations. The Sous Chef plays a key role in menu planning, inventory control, and maintaining smooth kitchen workflow while upholding the highest culinary standards.

Working closely with the Executive Chef, the Sous Chef coordinates food production, monitors quality, trains kitchen staff, and helps develop new dishes and seasonal menus. The role ensures efficient communication between kitchen sections, supports cost control efforts, and handles kitchen operations in the Executive Chef’s absence. Strong leadership, creativity, and the ability to perform under pressure are essential to delivering exceptional dining experiences.

Required Experience & Qualifications

• 4–7 years of culinary experience, including at least 2 years in a supervisory or senior chef role.

• Experience in a 4- or 5-star hotel or high-end restaurant is highly preferred.

• Strong knowledge of international cuisine, kitchen management, and food safety standards.

• Culinary degree or diploma from an accredited culinary school.

• Excellent leadership, communication, and time-management skills.

• Ability to manage multiple outlets, high-volume service, and fast-paced kitchen environments.