Sous Chef

Company Description

New pan asian theme restaurant coming to palm jumeirah! Hakubo by Chinawhite is a contemporary dining destination in Dubai, United Arab Emirates, known for its refined atmosphere and high-quality cuisine. The restaurant combines innovative culinary techniques with attentive service to deliver memorable guest experiences. As part of the Chinawhite brand, Hakubo emphasizes consistency, creativity, and professionalism in all aspects of its operations. Team members join a fast-paced environment that values collaboration, continuous improvement, and respect for diverse backgrounds. Working at Hakubo offers opportunities to grow culinary skills and contribute to a reputable, guest-focused restaurant.Role Description The Sous Chef at Hakubo by Chinawhite is a full-time, on-site role based in Dubai, United Arab Emirates. The Sous Chef supports the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, plating, and quality control. Responsibilities include supervising kitchen staff, coordinating service, and ensuring dishes meet the restaurant’s standards for taste, presentation, and consistency. The role involves managing inventory, assisting with ordering and cost control, and maintaining compliance with food safety, hygiene, and health regulations. The Sous Chef also contributes to menu development, trains team members on recipes and techniques, and helps create an efficient, respectful, and collaborative kitchen environment.QualificationsProven experience as a Sous Chef or senior line cook in a high-quality, fast-paced restaurant environment.Strong culinary skills, including advanced cooking techniques, food preparation, and plating standards.Knowledge of kitchen operations, including inventory management, ordering, and cost control.Familiarity with food safety, hygiene regulations, and best practices in a professional kitchen.Demonstrated ability to lead, train, and motivate a diverse kitchen team.Effective communication and collaboration skills with both back-of-house and front-of-house staff.Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.Strong organizational skills and the ability to remain calm and efficient under pressure.Formal culinary education or relevant certifications are preferred but not mandatory.Prior experience working in Dubai or similar international hospitality markets is an advantage.