Sous Chef

The Sous Chef supports the senior kitchen team in planning and delivering consistent food production. The role helps supervise staff, coordinate preparation and service requirements, and ensure that food meets approved recipes, quality expectations and hygiene standards. A strong focus on timing, communication and resource control is needed to maintain steady output in a high-volume catering environment. The successful applicant should be organised, dependable and committed to following operating procedures while helping the team deliver reliable results.

Key Responsibilities

• Coordinate daily preparation and cooking tasks so production meets planned volumes and agreed deadlines.
• Allocate work to kitchen colleagues and monitor progress, quality and productivity throughout the shift.
• Ensure ingredients, recipes, portion sizes and presentation follow approved specifications.
• Monitor food handling, storage, date labelling and cleaning practices to maintain food safety requirements.
• Review stock availability and reduce unnecessary waste through careful planning and portion control.
• Help train team members on preparation methods, safe working practices and kitchen procedures.
• Communicate with senior chefs about production issues, shortages, staffing needs and corrective actions.

Requirements

• Practical kitchen experience and confidence coordinating food preparation in a busy environment.
• Good knowledge of food hygiene, safe storage, recipes and portion control.
• Ability to guide colleagues, organise tasks and maintain consistent standards under time pressure.
• A reliable, cost-aware approach to stock use, waste reduction and production planning.

Qualifications and Skills

• Culinary education or equivalent professional kitchen experience is relevant to the role.
• Supervisory ability and sound kitchen practice are important; no specific years or degree requirements were confirmed.

Employment Details

• Company: Emirates Flight Catering
• Location: Dubai, United Arab Emirates