Sous Chef Indian and Asian cuisine UAE

Client of Kaavi Recruitment Consultancy

Fine Dining Restaurant

• 6 8 years of total culinary experience, with minimum 2 years as a Sous Chef
• Assist the Head Chef in daily kitchen operations.
• Lead, supervise, and motivate the kitchen team during service.
• Assign tasks and provide clear instructions to junior staff.
• Ensure consistency in food quality, taste, presentation, and hygiene.
• Oversee food preparation, recipe execution, and portion control.
• Monitor inventory, ordering, and waste management.
• Maintain compliance with food safety standards (HACCP).
• Support menu planning, costing, and seasonal dish development.
• Train and mentor junior commis and demi chefs.
• Strong hands-on experience in Indian and Asian cuisine.
• Must have worked through all kitchen departments from junior levels.
• Ability to lead, manage, and develop a diverse kitchen team.
• Excellent communication, leadership, and organizational skills.
• Positive attitude with the ability to perform under pressure.
• Flexibility to work in a fast-paced, high-volume environment.