Sous Chef – Continental Cuisine

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality continental cuisine for Marriott International’s Dubai property. You will lead daily kitchen operations, ensure food safety standards, and contribute to menu development while maintaining budgetary controls.

Key responsibilities

• Manage kitchen shift operations and enforce Food & Beverage policies.
• Estimate daily production needs, communicate requirements to staff, and adjust as needed.
• Assist the Executive Chef with all aspects of kitchen preparation and execution.
• Prepare and cook a variety of dishes for regular service and special events.
• Develop new menu items and decorative food displays.
• Oversee purchasing, receiving, and proper storage of food items.
• Ensure compliance with sanitation, food handling, and all relevant regulations.
• Operate and maintain kitchen equipment, reporting any malfunctions.
• Inspect raw and cooked products to guarantee quality standards.

Required profile

• High school diploma/GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to supervise and develop kitchen staff.
• Strong knowledge of food safety, sanitation, and budgeting.
• Excellent communication and leadership skills.

Required skills

What we offer

• Opportunity to work within a global hospitality brand.
• Professional development and career progression.
• Competitive compensation and benefits package.