Location: UAE
Reports to: General Manager F&B – Single Site
Department: Culinary Operations
Cuisine: Mediterranean
Industry: Hospitality / Food & Beverage / Lifestyle
Employment Type: Full-time

Role Overview

This role is designed for a Senior Sous Chef who is ready to step into full kitchen ownership. While the title reflects a Senior Sous Chef position, the responsibility is that of a Head Chef for the restaurant.

We are looking for a hands-on kitchen leader who wants to run the restaurant day to day, lead the team from the front, and grow with the brand. This is not a layered kitchen with a Head Chef above. You will be the most senior culinary lead on site, with full accountability for food quality, service execution, team leadership, and kitchen discipline.

This role suits someone ambitious, grounded, and operationally strong, someone who wants real responsibility, not just a title.

Key Responsibilities

Full Kitchen Ownership & Leadership

• Take complete responsibility for kitchen operations across all services.

• Lead the kitchen during prep and service, setting pace, standards, and discipline.

• Be the senior decision-maker in the kitchen at all times.

• Run the kitchen as a business, balancing quality, efficiency, and cost awareness.

Service Execution & Food Quality

• Ensure consistent food quality, taste, and presentation in line with approved recipes.

• Maintain strong mise en place, section readiness, and service flow daily.

• Be present on the pass and actively involved during service.

• Troubleshoot service challenges quickly and calmly.

Team Leadership & Development

• Lead, train, and manage the full kitchen brigade.

• Set clear expectations around performance, hygiene, and behaviour.

• Build a hardworking, accountable, and positive kitchen culture.

• Identify and develop high-potential team members.

Cost Control & Stock Management

• Own food cost control, portioning, and waste management.

• Oversee ordering, receiving, storage, and stock rotation.

• Ensure FIFO, inventory accuracy, and minimal wastage.

Compliance & Standards

• Ensure full compliance with hygiene, food safety, and H&S regulations.

• Maintain audit readiness at all times.

• Enforce cleaning schedules and personal hygiene standards consistently.

Growth & Brand Commitment

• Take ownership of the restaurant’s success and reputation.

• Show ambition to grow into a formal Head Chef title as the brand scales.

• Contribute ideas to improve food quality, systems, and kitchen efficiency.

KPIs & Success Metrics

• Food quality and consistency

• Service execution and kitchen flow

• Food cost and waste control

• Hygiene and audit compliance

• Team performance, stability, and retention

Candidate Requirements

• 6-9 years of professional kitchen experience.

• Strong experience as a Senior Sous Chef or Sous Chef in a standalone restaurant.

• Ready to take full kitchen ownership and accountability.

• Highly hands-on, service-driven, and operationally strong.