Sous Chef – Dynamic Beachside Restaurant

About the role

The Sous Chef will support the Head Chef in daily kitchen operations at February 30, a beachfront bar, lounge and restaurant in Dubai. This role ensures high standards of food quality, consistency and presentation across all service periods.

Key responsibilities

• Assist in managing daily kitchen workflow, overseeing mise en place, service and production.
• Implement menus created by the Head Chef, conducting tastings to maintain taste, freshness and presentation standards.
• Lead and motivate kitchen staff during service, providing training, coaching and feedback.
• Supervise ordering, receiving and stock rotation to maintain optimal inventory levels and control food costs.
• Ensure compliance with food safety, hygiene regulations and HACCP standards, maintaining a clean and organized kitchen.
• Collaborate with restaurant management and service teams to coordinate service and special events.

Required profile

• Diploma or Degree in Culinary Arts or related field.
• 5–7 years of culinary experience, including at least 2 years in a supervisory or Sous Chef role.
• Strong knowledge of Japanese cuisine, traditional ingredients, preparation techniques and presentation.
• Proven experience in cost management and inventory control.

Required skills

• Japanese cuisine preparation
• Cost management
• Inventory control