Sous Chef

Hotel Local is an urban retreat in Jumeirah Village Triangle. Thoughtfully designed for business travellers, families, and leisure seekers, Hotel Local offers a relaxed, stylish environment in the heart of Dubai’s thriving JVT community.

The hotel offers a diverse selection of dining venues—including Farmer’s Common, Neighbourhood Brew, our homegrown Risen Café and Artisanal Bakery, and our poolside restaurant and bar—alongside dedicated family-friendly spaces, a Kid’s Corner, an outdoor playground, and rejuvenating spa facilities. Additionally, guests can expect access to Soluna Restaurants & Beach Club on the Palm Jumeirah, with complimentary shuttle services.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Hotel Local.

About The First Group Hospitality – The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

As a Sous Chef, you will be a key leader in the kitchen team, responsible for assisting the Executive Chef in overseeing daily kitchen operations. You will ensure the highest standards of food preparation, presentation, and sanitation are met while providing support to a dynamic culinary team.

Key Responsibilities:

• Supervise and coordinate the activities of kitchen staff during food preparation, cooking, and service.
• Assist the Executive Chef in menu planning, development, and execution.
• Ensure consistent food quality, taste, and presentation according to hotel standards.
• Train, mentor, and manage kitchen staff, ensuring smooth and efficient kitchen operations.
• Monitor and maintain inventory levels, ordering supplies as needed.
• Ensure adherence to food safety and sanitation regulations and guidelines.
• Maintain a clean and organized kitchen environment, including equipment maintenance and cleanliness.
• Manage kitchen operations in the absence of the Executive Chef.
• Assist with food cost control and budget management.
• Respond to guest feedback and special dietary requests with attention to detail and professionalism.
• Collaborate with other departments to ensure seamless service and exceptional guest experience.

• Experience as a Sous Chef, Chef de Partie, or similar role in a hotel or fine dining restaurant.
• Culinary degree or equivalent professional training.
• Strong knowledge of kitchen operations, food safety, and sanitation practices.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Flexibility to work various shifts, including weekends, evenings, and holidays.