Sous Chef - Full Time

About the role

TU Holdings Group is hiring a full-time Sous Chef in Abu Dhabi. The Sous Chef acts as second-in-command in the kitchen, supporting the Head Chef/Executive Chef in directing culinary operations, maintaining high food quality and safety standards and managing kitchen staff.

Key responsibilities

• Direct daily kitchen operations, prep work and line service so that food is delivered smoothly and efficiently.
• Ensure every dish is prepared and plated consistently according to company recipes, portion sizes and plating standards.
• Step into any station during peak hours or staffing shortages to keep the kitchen flowing.
• Check food presentation, taste and temperature before items leave the kitchen pass.
• Supervise, mentor and train line cooks, commis chefs and kitchen stewards, and help schedule shifts and allocate tasks.
• Enforce food safety, hygiene and sanitation rules (HACCP and local food control standards), including FIFO rotation, storage temperatures and expiration dates.
• Maintain kitchen cleanliness, equipment sanitation and station hygiene audits.
• Assist with raw material stock, daily requisitions and receiving deliveries, and coordinate with purchasing and storekeepers to avoid over-ordering.
• Minimise food waste and spoilage, and lead the kitchen when the Head Chef is absent.
• Help test and refine new menu ideas, daily specials and recipe costing, and follow company policies, SOPs and health and safety requirements.

Required profile

• Diploma or degree in Culinary Arts, Hospitality Management or equivalent professional culinary certification.
• Proven experience of 3+ years as a Sous Chef, Junior Sous Chef or Senior Chef de Partie in a high-volume restaurant or hotel kitchen.
• Good verbal communication skills and operational leadership capability.
• Ability to work long shifts, standing, and during peak weekends and holidays.

Required skills

• Comprehensive knowledge of food preparation methods, cooking techniques and kitchen equipment.
• In-depth understanding of food safety legislation, hygiene practices and HACCP standards.
• Strong leadership, team management and conflict resolution skills under pressure.
• High attention to detail, presentation consistency and culinary precision.
• Excellent time management, multitasking and organisational capabilities.