Hiring for Sous Chef to work in UAE.
2comsCulinary Operations<\/b>
<\/h2>Oversee the preparation, cooking, and presentation of Japanese and Chinese dishes including sushi, sashimi, rolls, tempura, teppanyaki items, dim sum, noodles, wok entrées, ramen, robata -grilled items, and specialty sauces.
<\/p><\/li>
Ensure authenticity in flavors, techniques, and presentation across all dishes.
<\/p><\/li>
Lead culinary production for ala carte, buffet, and special events with Asian themes.
<\/p><\/li>
Supervise mise -en -place and ensure all sections (Sushi, Wok, Dim Sum, Teppanyaki, Ramen, Garde Manger) are properly set for service.
<\/p><\/li>
Conduct tasting sessions to maintain consistency and quality.
<\/p><\/li>
Monitor food portions, taste, and visual appeal before dishes leave the kitchen.
<\/p><\/li><\/ul>
Leadership & Team Management<\/b>
<\/h2>Supervise and guide Chef de Partie, Demi Chef de Partie, Commis, and other kitchen staff.
<\/p><\/li>
Provide training on Japanese and Chinese culinary techniques, knife skills, and kitchen discipline.
<\/p><\/li>
Schedule staff, allocate tasks, and ensure high productivity during service hours.
<\/p><\/li>
Foster teamwork, discipline, and adherence to culinary standards.
<\/p><\/li>
Lead the kitchen in the absence of the Executive Chef or Head Chef.
<\/p><\/li><\/ul>
Menu Development<\/b>
<\/h2>Assist in creating new dishes, seasonal menus, and signature items in collaboration with the Head Chef.
<\/p><\/li>
Develop innovative Japanese/Chinese fusion concepts (if required by the outlet).
<\/p><\/li>
Ensure recipes, cooking procedures, and food costing sheets are documented and updated.
<\/p><\/li>
Research culinary trends, ingredients, and techniques to improve menu offerings.
<\/p><\/li><\/ul>
<\/div><\/span>
Requirements<\/h3>Education & Experience<\/b>
<\/h2>Diploma in Culinary Arts or equivalent certification.
<\/p><\/li>
6–10 years of experience in professional kitchens, with at least 3–4 years in specialized Japanese and/or Chinese cuisine.
<\/p><\/li>
Strong background in sushi making, dim sum preparation, wok cooking, or teppanyaki is essential.
<\/p><\/li>
Experience in hotels, fine -dining, or premium Asian restaurants preferred.
<\/p><\/li><\/ul>
Skills & Competencies<\/b>
<\/h2>Advanced knife skills and proficiency in Japanese & Chinese cooking techniques.
<\/p><\/li>
Strong leadership, communication, and multitasking skills.
<\/p><\/li>
Deep knowledge of Asian ingredients, sauces, stocks, and flavor profiles.
<\/p><\/li>
Creativity in menu planning and recipe creation.
<\/p><\/li>
Ability to manage pressure during peak service hours.
<\/p><\/li>
Knowledge of HACCP and food safety standards.
<\/p><\/li><\/ul>
<\/div><\/span>
Benefits<\/h3>Salary:<\/b> <\/span>Negotiable (Open)
<\/p><\/li>Accommodation:<\/b> <\/span>Not provided; an <\/span>allowance<\/b> <\/span>will be offered
<\/p><\/li>Location Requirement:<\/b> <\/span>Candidates must be <\/span>locally available in the UAE<\/b> <\/span>for a <\/span>face -to -face interview and trial.<\/b>
<\/p><\/li><\/ul>
<\/div><\/span>
Oversee the preparation, cooking, and presentation of Japanese and Chinese dishes including sushi, sashimi, rolls, tempura, teppanyaki items, dim sum, noodles, wok entrées, ramen, robata -grilled items, and specialty sauces.
<\/p><\/li>
Ensure authenticity in flavors, techniques, and presentation across all dishes.
<\/p><\/li>
Lead culinary production for ala carte, buffet, and special events with Asian themes.
<\/p><\/li>
Supervise mise -en -place and ensure all sections (Sushi, Wok, Dim Sum, Teppanyaki, Ramen, Garde Manger) are properly set for service.
<\/p><\/li>
Conduct tasting sessions to maintain consistency and quality.
<\/p><\/li>
Monitor food portions, taste, and visual appeal before dishes leave the kitchen.
<\/p><\/li><\/ul>
Leadership & Team Management<\/b>
<\/h2>Supervise and guide Chef de Partie, Demi Chef de Partie, Commis, and other kitchen staff.
<\/p><\/li>
Provide training on Japanese and Chinese culinary techniques, knife skills, and kitchen discipline.
<\/p><\/li>
Schedule staff, allocate tasks, and ensure high productivity during service hours.
<\/p><\/li>
Foster teamwork, discipline, and adherence to culinary standards.
<\/p><\/li>
Lead the kitchen in the absence of the Executive Chef or Head Chef.
<\/p><\/li><\/ul>
Menu Development<\/b>
<\/h2>Assist in creating new dishes, seasonal menus, and signature items in collaboration with the Head Chef.
<\/p><\/li>
Develop innovative Japanese/Chinese fusion concepts (if required by the outlet).
<\/p><\/li>
Ensure recipes, cooking procedures, and food costing sheets are documented and updated.
<\/p><\/li>
Research culinary trends, ingredients, and techniques to improve menu offerings.
<\/p><\/li><\/ul>
<\/div><\/span>
Requirements<\/h3>Education & Experience<\/b>
<\/h2>Diploma in Culinary Arts or equivalent certification.
<\/p><\/li>
6–10 years of experience in professional kitchens, with at least 3–4 years in specialized Japanese and/or Chinese cuisine.
<\/p><\/li>
Strong background in sushi making, dim sum preparation, wok cooking, or teppanyaki is essential.
<\/p><\/li>
Experience in hotels, fine -dining, or premium Asian restaurants preferred.
<\/p><\/li><\/ul>
Skills & Competencies<\/b>
<\/h2>Advanced knife skills and proficiency in Japanese & Chinese cooking techniques.
<\/p><\/li>
Strong leadership, communication, and multitasking skills.
<\/p><\/li>
Deep knowledge of Asian ingredients, sauces, stocks, and flavor profiles.
<\/p><\/li>
Creativity in menu planning and recipe creation.
<\/p><\/li>
Ability to manage pressure during peak service hours.
<\/p><\/li>
Knowledge of HACCP and food safety standards.
<\/p><\/li><\/ul>
<\/div><\/span>
Benefits<\/h3>Salary:<\/b> <\/span>Negotiable (Open)
<\/p><\/li>Accommodation:<\/b> <\/span>Not provided; an <\/span>allowance<\/b> <\/span>will be offered
<\/p><\/li>Location Requirement:<\/b> <\/span>Candidates must be <\/span>locally available in the UAE<\/b> <\/span>for a <\/span>face -to -face interview and trial.<\/b>
<\/p><\/li><\/ul>
<\/div><\/span>
Supervise and guide Chef de Partie, Demi Chef de Partie, Commis, and other kitchen staff.
<\/p><\/li>
Provide training on Japanese and Chinese culinary techniques, knife skills, and kitchen discipline.
<\/p><\/li>
Schedule staff, allocate tasks, and ensure high productivity during service hours.
<\/p><\/li>
Foster teamwork, discipline, and adherence to culinary standards.
<\/p><\/li>
Lead the kitchen in the absence of the Executive Chef or Head Chef.
<\/p><\/li><\/ul>
Menu Development<\/b>
<\/h2>Assist in creating new dishes, seasonal menus, and signature items in collaboration with the Head Chef.
<\/p><\/li>
Develop innovative Japanese/Chinese fusion concepts (if required by the outlet).
<\/p><\/li>
Ensure recipes, cooking procedures, and food costing sheets are documented and updated.
<\/p><\/li>
Research culinary trends, ingredients, and techniques to improve menu offerings.
<\/p><\/li><\/ul>
<\/div><\/span>
Requirements<\/h3>Education & Experience<\/b>
<\/h2>Diploma in Culinary Arts or equivalent certification.
<\/p><\/li>
6–10 years of experience in professional kitchens, with at least 3–4 years in specialized Japanese and/or Chinese cuisine.
<\/p><\/li>
Strong background in sushi making, dim sum preparation, wok cooking, or teppanyaki is essential.
<\/p><\/li>
Experience in hotels, fine -dining, or premium Asian restaurants preferred.
<\/p><\/li><\/ul>
Skills & Competencies<\/b>
<\/h2>Advanced knife skills and proficiency in Japanese & Chinese cooking techniques.
<\/p><\/li>
Strong leadership, communication, and multitasking skills.
<\/p><\/li>
Deep knowledge of Asian ingredients, sauces, stocks, and flavor profiles.
<\/p><\/li>
Creativity in menu planning and recipe creation.
<\/p><\/li>
Ability to manage pressure during peak service hours.
<\/p><\/li>
Knowledge of HACCP and food safety standards.
<\/p><\/li><\/ul>
<\/div><\/span>
Benefits<\/h3>Salary:<\/b> <\/span>Negotiable (Open)
<\/p><\/li>Accommodation:<\/b> <\/span>Not provided; an <\/span>allowance<\/b> <\/span>will be offered
<\/p><\/li>Location Requirement:<\/b> <\/span>Candidates must be <\/span>locally available in the UAE<\/b> <\/span>for a <\/span>face -to -face interview and trial.<\/b>
<\/p><\/li><\/ul>
<\/div><\/span>
Assist in creating new dishes, seasonal menus, and signature items in collaboration with the Head Chef.
<\/p><\/li>
Develop innovative Japanese/Chinese fusion concepts (if required by the outlet).
<\/p><\/li>
Ensure recipes, cooking procedures, and food costing sheets are documented and updated.
<\/p><\/li>
Research culinary trends, ingredients, and techniques to improve menu offerings.
<\/p><\/li><\/ul>
<\/div><\/span>
Requirements<\/h3>Education & Experience<\/b>
<\/h2>Diploma in Culinary Arts or equivalent certification.
<\/p><\/li>
6–10 years of experience in professional kitchens, with at least 3–4 years in specialized Japanese and/or Chinese cuisine.
<\/p><\/li>
Strong background in sushi making, dim sum preparation, wok cooking, or teppanyaki is essential.
<\/p><\/li>
Experience in hotels, fine -dining, or premium Asian restaurants preferred.
<\/p><\/li><\/ul>
Skills & Competencies<\/b>
<\/h2>Advanced knife skills and proficiency in Japanese & Chinese cooking techniques.
<\/p><\/li>
Strong leadership, communication, and multitasking skills.
<\/p><\/li>
Deep knowledge of Asian ingredients, sauces, stocks, and flavor profiles.
<\/p><\/li>
Creativity in menu planning and recipe creation.
<\/p><\/li>
Ability to manage pressure during peak service hours.
<\/p><\/li>
Knowledge of HACCP and food safety standards.
<\/p><\/li><\/ul>
<\/div><\/span>
Benefits<\/h3>Salary:<\/b> <\/span>Negotiable (Open)
<\/p><\/li>Accommodation:<\/b> <\/span>Not provided; an <\/span>allowance<\/b> <\/span>will be offered
<\/p><\/li>Location Requirement:<\/b> <\/span>Candidates must be <\/span>locally available in the UAE<\/b> <\/span>for a <\/span>face -to -face interview and trial.<\/b>
<\/p><\/li><\/ul>
<\/div><\/span>
<\/h2>
Diploma in Culinary Arts or equivalent certification.
<\/p><\/li>6–10 years of experience in professional kitchens, with at least 3–4 years in specialized Japanese and/or Chinese cuisine.
<\/p><\/li>Strong background in sushi making, dim sum preparation, wok cooking, or teppanyaki is essential.
<\/p><\/li>Experience in hotels, fine -dining, or premium Asian restaurants preferred.
<\/p><\/li><\/ul>Skills & Competencies<\/b>
<\/h2>Advanced knife skills and proficiency in Japanese & Chinese cooking techniques.
<\/p><\/li>Strong leadership, communication, and multitasking skills.
<\/p><\/li>Deep knowledge of Asian ingredients, sauces, stocks, and flavor profiles.
<\/p><\/li>Creativity in menu planning and recipe creation.
<\/p><\/li>Ability to manage pressure during peak service hours.
<\/p><\/li>Knowledge of HACCP and food safety standards.
<\/p><\/li><\/ul>
<\/div><\/span>Benefits<\/h3>
Salary:<\/b> <\/span>Negotiable (Open)
<\/p><\/li>Accommodation:<\/b> <\/span>Not provided; an <\/span>allowance<\/b> <\/span>will be offered
<\/p><\/li>Location Requirement:<\/b> <\/span>Candidates must be <\/span>locally available in the UAE<\/b> <\/span>for a <\/span>face -to -face interview and trial.<\/b>
<\/p><\/li><\/ul>
<\/div><\/span>