Sous Chef - Sushi

Company Overview

Launched in Dubai in 2025, YUBI, created in partnership with acclaimed Chef Reif Othman is the UAE’s first homegrown handroll bar, celebrating Japanese craftsmanship, culture, and creativity. Inspired by the art of omakase and the energy of Tokyo’s dining scene, YUBI reimagines the traditional sushi experience through a modern, social lens.

YUBI is about connection between chef and guest, flavor and texture, culture and curiosity. Every handroll is made to order, every detail intentional, creating a dining journey that feels both intimate and vibrant. With bold flavors, minimalist design, and a soulful atmosphere, YUBI transforms simplicity into sophistication redefining how Dubai experiences Japanese cuisine.

Role Summary

The Sous Chef - Sushi supports the Head Chef in overseeing daily kitchen operations and ensuring high standards of food quality, consistency, and presentation across assigned venues. This role plays a critical part in supervising production, maintaining cost control, and ensuring smooth service execution. The Sous Chef - Sushi acts as second-in-command, ensuring operational excellence and contributing to the overall success and reputation of the culinary program.

Key Responsibilities

• Operational Excellence: Assists in managing daily kitchen operations, ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards. Oversees mise en place, service, and production to maintain consistent quality across all kitchen sections.
• Menu Execution and Quality Control: Implements menus developed by the Head Chef while ensuring that all dishes meet established taste, freshness, and presentation standards. Conducts regular tastings and monitors kitchen performance to uphold brand quality and guest satisfaction.
• Leadership and Team Supervision: Leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork. Provides ongoing training, coaching, and feedback to enhance staff performance and skill development.
• Inventory and Cost Management: Supervises ordering, receiving, and stock rotation processes to maintain optimal inventory levels. Assists in controlling food costs, minimizing waste, and ensuring accurate portioning and cost efficiency.
• Health, Safety, and Hygiene: Ensures all kitchen operations comply with food safety and hygiene regulations. Maintains cleanliness and organization of kitchen areas and enforces compliance with HACCP and internal standards.
• Collaboration and Communication: Works closely with the Head Chef, restaurant management, and service teams to ensure seamless coordination during service and special events. Provides input on menu planning, specials, and operational improvements.
• Training and Development: Assists in developing kitchen talent by supporting training initiatives, sharing technical expertise, and fostering a positive and professional kitchen culture that encourages growth and accountability.
• Culinary Standards and Consistency: Maintains consistency across all dishes served, ensuring alignment with the brand’s culinary identity. Continuously seeks opportunities to improve product quality, presentation, and efficiency.

Qualifications/Skills

• Diploma or Degree in Culinary Arts or a related field.
• Minimum 5–7 years of culinary experience, with at least 2 years in a supervisory or Sous Chef role.
• Extensive knowledge of Japanese cuisine, including traditional and modern techniques, ingredient use, and presentation styles.
• Strong knowledge of kitchen operations, production flow, and menu execution.
• Proven experience in cost management, inventory control, and maintaining culinary excellence.
• Excellent leadership and communication skills, with the ability to manage and inspire a diverse team.
• Sound understanding of food safety, hygiene, and sanitation standards.
• Creative, detail-oriented, and able to work under pressure in a fast-paced environment.
• Ability to collaborate effectively across departments and adapt to multiple venue concepts.