Job Overview

A reputed hospitality brand in Dubai is seeking an experienced Sous Chef – Continental Breakfast & Multi-Cuisine to lead and manage breakfast kitchen operations within a high-volume, quality-driven environment. This role is ideal for a hands-on culinary professional with strong leadership skills, deep knowledge of food safety standards, and experience in hotel breakfast service.

The Sous Chef will be responsible for delivering consistent food quality, managing kitchen teams, ensuring compliance with hygiene regulations, and supporting multi-cuisine operations in line with 4-star hotel standards.

Key Responsibilities

Breakfast Operations

• Lead and supervise continental breakfast service, ensuring consistency in quality, presentation, and taste

• Plan and execute breakfast menus including bakery items, cold cuts, egg stations, healthy selections, and live cooking counters

• Ensure timely food preparation and smooth service during peak breakfast hours

Food Safety & Compliance

• Ensure strict compliance with ISO 22000, HACCP, and Dubai Municipality food safety regulations

• Maintain hygiene standards, temperature logs, traceability records, and SOP documentation

• Conduct routine checks on food handling, storage, cleanliness, and sanitation practices

Kitchen & Team Management

• Support day-to-day kitchen operations and ensure efficient workflow

• Supervise kitchen staff, assign duties, and manage shifts for breakfast service

• Train, coach, and mentor junior chefs and commis staff

• Monitor food costs, portion control, inventory levels, and minimize wastage

Multi-Cuisine & Menu Support

• Provide operational support for Asian, Indian, and multi-cuisine menus as required

• Assist in menu development, buffet rotations, and seasonal or promotional offerings

• Maintain consistency and quality across cuisines during high-volume service periods

Quality & Guest Experience

• Deliver guest-focused culinary standards aligned with a 4-star hotel brand

• Handle special dietary requirements and allergen management professionally

• Coordinate closely with service teams to ensure a seamless breakfast experience

Requirements

• 7–10 years of professional kitchen experience, with 3–5 years in a Sous Chef or Senior Sous Chef role

• Previous experience in 4-star or 5-star hotel kitchens preferred

• Strong hands-on experience managing continental breakfast operations

• Proven exposure to ISO 22000 / HACCP–certified kitchens

• Culinary diploma or professional chef certification preferred

• Strong leadership, organizational, and communication skills

• Male candidates of Indian nationality (as per client requirement)

What’s on Offer

• Opportunity to work in a structured hotel kitchen environment in Dubai

• Leadership role with scope for growth within hospitality operations

• Exposure to high-volume breakfast and multi-cuisine service

• Supportive, performance-driven culinary team