Head Chef/ Sous Chef/ CDP/ Commis/ Kitchen Porter

2 days ago

Dubai, Dubai, United Arab Emirates DEAL HOLDING - L.L.C Full time

Location: UAE

Department: Culinary Operations

Industry: Hospitality / Food & Beverage

Employment Type: Full-time

Role Overview

We are hiring culinary professionals across multiple levels to support our kitchen operations in the UAE. This includes Head Chef, Sous Chef, Junior Sous Chef, Chef de Partie, Commis Chef, and Kitchen Porter roles.

These positions are responsible for delivering consistent food quality, efficient service execution, strong kitchen discipline, and full compliance with food safety standards. Responsibilities and seniority will be aligned to experience, capability, and operational requirements.

Key Responsibilities

Food Preparation & Quality

• Prepare and present dishes in line with approved recipes, standards, and presentation guidelines

• Maintain consistency, taste, and quality across all service periods

• Support mise en place, section readiness, and smooth service flow

Kitchen Operations & Service Flow

• Support daily kitchen operations, workflow, and section coordination

• Ensure effective preparation, storage, labelling, and FIFO practices

• Maintain cleanliness and organisation across all kitchen areas

Leadership & Supervision (Head Chef / Sous / Junior Sous levels)

• Lead and supervise kitchen teams during service

• Set standards for quality, discipline, and performance

• Support training, coaching, and development of junior chefs

Section Control (CDP level)

• Run assigned kitchen sections during prep and service

• Supervise Commis chefs within the section

• Ensure hygiene, organisation, and service readiness

Support & Hygiene (Commis / Kitchen Porter levels)

• Assist with food preparation, cleaning, and service support

• Maintain cleanliness of workstations, equipment, and BOH areas

• Support waste management, deliveries, and hygiene procedures

Cost Control & Compliance (Senior levels)

• Support food cost control, portioning, and waste reduction

• Ensure compliance with HACCP, food safety, and H&S standards

• Maintain audit readiness and cleaning schedules

KPIs & Success Metrics

• Food quality and consistency

• Kitchen efficiency and service delivery

• Hygiene and food safety compliance

• Cost control and waste management

• Team performance and reliability

Desired Candidate Profile

Head Chef

• 8+ years' experience in professional kitchens

• Proven leadership in a Head Chef or Senior Sous role

• Strong operational, people management, and food safety knowledge

Sous Chef

• 5+ years' kitchen experience

• Strong section leadership and service execution skills

• Good understanding of cost control and hygiene standards

Junior Sous Chef

• 4+ years' experience, typically progressing from CDP level

• Leadership potential and strong operational awareness

Chef de Partie

• 3+ years' experience running a kitchen section

• Strong discipline, organisation, and quality focus

Commis Chef

• 1–2 years' kitchen experience or formal culinary training

• Strong work ethic and willingness to learn

Kitchen Porter

• Previous kitchen or cleaning experience preferred

• Reliable, hardworking, and able to support BOH operations

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