Sous Chef – Multiple Cuisines

About the role

We are seeking experienced Sous Chefs to support the Executive Chef and Chef de Cuisine in a leading hospitality operation in Ras Al Khaimah. The role involves overseeing kitchen sections for Chinese, Japanese, Greek and Lebanese cuisines, ensuring high standards of food quality, hygiene and service.

Key responsibilities

• Assist the Executive Chef in daily kitchen management and coordinate with front‑of‑house teams.
• Supervise, train and motivate the culinary team within the assigned cuisine section.
• Prepare dishes to recipe specifications, maintain consistent presentation and portion control.
• Monitor stock levels, minimise waste and support cost‑control initiatives.
• Ensure compliance with HACCP, food safety and health‑and‑safety standards.

Required profile

• Proven experience as a Sous Chef, Junior Sous Chef or similar supervisory role in 5‑star hotels, luxury resorts or high‑volume fine‑dining establishments.
• Strong hands‑on expertise in at least one of the listed cuisines and solid knowledge of kitchen operations.
• Excellent leadership, communication and team‑management abilities in a multicultural environment.
• Culinary qualification or diploma is preferred.

Required skills

• Culinary techniques
• Menu development
• Food safety and HACCP
• Kitchen operations
• Food preparation
• Cost control