International Mediterranean Sous Chef

About the role

The International / Mediterranean Sous Chef will work closely with the owner to develop daily menus and specials while ensuring the kitchen runs smoothly and meets high quality standards. This full‑time position is based in Fujairah and requires strong culinary expertise in both international and GCC Gulf cuisines.

Key responsibilities

• Assist in supervising the kitchen department and ensure timely production and service of food.
• Prepare dishes according to specifications, maintaining correct portion size, temperature, and presentation.
• Brief, supervise, motivate and mentor the kitchen team.
• Train staff on food hygiene, health and safety standards.
• Collaborate with the owner to create daily menus and specials.
• Manage labour and food costs, adhering to budget constraints.
• Maintain a professional, positive culture and strong communication within the team.

Required profile

• Minimum 2 years of relevant kitchen experience.
• Mandatory education in Hotel Management.
• Strong knowledge of International and GCC Gulf cuisine.
• Ability to multitask and work efficiently under pressure.

Required skills

• International cuisine expertise
• GCC Gulf food knowledge
• Culinary presentation skills
• Food hygiene and safety awareness
• Labour cost management
• Food cost budgeting