Sous Chef – Luxury Hotel Kitchen

About the role

The Sous Chef will support the Kitchen Operations at Kempinski's Villamore restaurant in Dubai, ensuring high‑quality Mediterranean cuisine, efficient service flow, and compliance with safety standards. This role combines menu development, staff leadership, and operational excellence in a five‑star luxury environment.

Key responsibilities

• Oversee daily kitchen operations, staff scheduling and service flow.
• Prepare and execute menu items, ensuring consistency with the restaurant’s standards.
• Manage inventory, order supplies, and maintain storage areas.
• Lead and train kitchen helpers, commis, cooks, and stewards.
• Support special events, food promotions, and new dish development.
• Enforce cost‑saving measures, waste reduction, and OH&S policies.
• Maintain hygiene standards for the kitchen and personal conduct.
• Participate in performance appraisals and training needs analysis.

Required profile

• Minimum 3 years experience in a five‑star international hotel kitchen.
• Deep knowledge of Mediterranean ingredients, butchery, and seafood handling.
• Proven ability to manage staff, delegate tasks and keep morale high under pressure.
• Strong leadership, communication and time‑management abilities.
• Result‑oriented, quality‑driven, entrepreneurial mindset with a passion for European luxury hospitality.

Required skills

• Mediterranean cuisine expertise
• Butchery techniques
• Seafood handling

What we offer

• Opportunity to work in a prestigious luxury hotel brand.
• Dynamic, high‑performance kitchen environment.
• Professional development and training programs.