Sous Chef (Dubai, AE)

Lead the kitchen team and assist the Executive/Head Chef in delivering high-quality guest dining experiences. Supervise, train, and coach kitchen staff while managing culinary operations such as labor scheduling, inventory and product ordering, and maintaining food safety and sanitation standards. Help plan and cost menus for events, standardize recipes for consistent quality, control food and labor costs (COGS), and support venue operations through inspections, meetings, and continuous improvement initiatives.