Sous Chef

Bâoli Dubai is a dynamic restaurant, poolside and nightlife hotspot, combining an elevated culinary experience with an explosive party scene. Bringing you cool elegance from the shores of Cannes and Miami, this seaside spot is vibrant by day and energetic by night.Coastal French and Mediterranean flavors and ingredients, expertly accented with East Asian techniques. Nodding to Bâoli's roots in the south of France, the dishes are designed to be shareable, light and fun.We are looking for an experienced Sous Chef to support the Executive Chef in leading the kitchen, delivering consistency and precision across a focused, high-quality menu through our day-to-night service.

Key Responsibilities

Support the Executive Chef in overseeing daily kitchen operations, ensuring quality and consistency across a tight, well-executed menu.Lead and expedite service during high-volume peak periods, including weekend brunch and the sunset-to-night transition.Deputize for the Executive Chef in their absence, maintaining full kitchen accountability.Assist in menu development and recipe standardization in line with Bâoli's concept.Train, mentor, and manage the kitchen brigade, driving performance and discipline.Oversee stock control, ordering, and wastage management across sections.Ensure full compliance with HACCP, food safety, and hygiene standards throughout the kitchen.Support event, private booking, and seasonal menu execution as needed.Ideal Candidate:Minimum 4-5 years' culinary experience, including at least 2 years as a Sous Chef or senior Chef de Partie.International cuisine experience within a 4-5 star hotel or premium beach club/lounge concept.Standalone premium restaurant experience also considered.Proven ability to lead a team and maintain quality under high-volume, high-pressure service.Comfortable running a focused, curated menu with precision rather than a large, complex offering.Strong leadership, organizational, and communication skills.Good English communication skills.Flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment.