Sous Chef

Responsibilities

• Assist the Head Chef in overseeing all daily kitchen operations
• Supervise and train kitchen staff to maintain high culinary standards
• Ensure consistent food quality, presentation, and portion control
• Support menu development, recipe testing, and seasonal updates
• Monitor inventory, food costing, and waste management
• Maintain strict hygiene, sanitation, and HACCP standards
• Coordinate with the service team to ensure smooth operations
• Lead the kitchen during the Head Chef’s absence
• Ensure timely preparation and execution during peak service periods

Requirements

• 3–5 years of experience in a senior culinary role (DCDP, CDP, or Junior Sous Chef)
• Strong background in high-volume or premium dining environments
• Excellent leadership, communication, and team management skills
• Strong understanding of food costing, kitchen operations, and HACCP
• Ability to work under pressure while maintaining quality and consistency
• Flexibility to work shifts, weekends, and holidays

Benefits

• Competitive salary and service charge
• Career growth and internal promotion opportunities
• Training and development programs
• Supportive, multicultural work environment
• Staff meals and uniforms provided

About the Company

Fyte Hospitality Group operates a diverse portfolio of innovative dining brands, including HONORO, KATEI, WINDOW, Bake My Day, and Pinzai. With venues across Dubai and Abu Dhabi, FYTE is committed to delivering exceptional dining experiences through creativity, craftsmanship, and genuine hospitality.