Back of House (BOH) Team – Multiple Positions 5x
Company Overview:
OUI Holdings is a premier, highly successful hospitality management group, elite culinary development firm, and leading regional operator of high-end dining concepts launching a high-performance food and beverage destination in Dubai Hills, Dubai, United Arab Emirates. Built upon world-class gastronomic metrics, rigid health protocols, and progressive kitchen production systems, the enterprise commands upscale lifestyle brands, coordinates complex multi-station restaurant openings, and ensures absolute alignment with Dubai Municipality food control regulations, HACCAP hygiene frameworks, and international culinary standards.
Job Description:
We are executing a strategic professional appointment within our core culinary operations division and are seeking passionate, detail-oriented culinary specialists for our Back of House (BOH) Team across multiple specialized functions in Dubai Hills. Configured for systematic kitchen professionals who possess an advanced operational command of food preparation parameters and excel at maintaining structured production workflows under fast-paced culinary environments, these full-time tracks focus on accelerating ticket execution velocities, auditing ingredient portion controls, and maximizing workplace consistency under our unified corporate management framework.
Available Tracks:
- Sous Chef – Bakery: Governing artisanal bread production, pastry inventory pipelines, and bakery team shift scheduling.
- Sous Chef – Hot Kitchen: Directing line production tracks, recipe execution standards, station checks, and daily kitchen logistics.
- Chef de Partie (CDP) – Bakery: Operating specialized baking ovens, laminating dough portfolios, and managing proofing cycles.
- Chef de Partie (CDP) – Hot Kitchen: Managing specialized line stations, supervising junior line cooks, and controlling service ticket flows.
- Commis Chef – Hot Kitchen: Handling raw ingredient preparation, recipe mise en place setups, and basic cooking actions.
🔹 Key Responsibilities:
- Prepare and present high-quality menu items according to established culinary metrics, maintaining absolute portion control consistency.
- Support daily kitchen operations, streamlining ticket flow lines and maintaining clean, efficient multi-station workflows.
- Maintain rigid food quality, texture profile consistency, and artistic plate presentation benchmarks across all service windows.
- Follow international food safety codes, personal hygiene frameworks, and systemic workspace sanitation regulations carefully.
- Assist with ongoing culinary inventory control, logging stock waste trackers, and conducting physical storage room counts.
- Collaborate efficiently with kitchen brigade members and front-of-house service crews to ensure seamless operational continuity.
- Support high-velocity menu execution tasks, seasonal ingredient adaptations, and corporate culinary innovation initiatives.
- Contribute actively to a positive, team-centered workspace culture built on clear verbal communication and mutual task support.
🔹 Requirements:
- Diploma or Professional Certification in Culinary Arts, Hospitality Management, or a matching practical food science discipline from an accredited institution is preferred.
- Verified, high-performance professional history operating an operational culinary station, running hot kitchen service lines, or managing artisanal bakery setups inside a premium restaurant or luxury hotel environment; candidates must have direct history in the identical role applied for.
- Advanced digital workspace operational literacy with capabilities interpreting food cost data tables, checking electronic ordering manifests, and organizing supply sheets inside Microsoft Excel.
- Deep, comprehensive operational knowledge across the following primary functional dimensions:
- Food preparation techniques, heat transfer parameters, flavor profiling matrices, and advanced knife handling skills.
- Kitchen operations and workflow management models, line sequencing logic, kitchen brigade hierarchies, and peak service management.
- Food safety and hygiene practices, temperature control parameters, cross-contamination prevention, and strict FIFO rotation logic.
- Inventory and stock control procedures, ingredient yield calculation tracks, waste logging, and cold chain preservation setups.
- Quality assurance and presentation standards, plate architecture rules, holding temperature metrics, and structural quality audits.
- Team collaboration and kitchen coordination principles, verbal cross-talk protocols, stress management, and shift synchronization rules.
- Outstanding team-centered communication skills, strong structural problem-solving habits under high-volume dinner rushes, sharp attention to visual food detail, and complete readiness to operate within an elite launch kitchen environment.
What We Offer:
- Competitive baseline fixed monthly salary package structured from AED 4,000 to 5,000, determined entirely by past culinary portfolio defense, live practical kitchen cooking auditions, and menu execution challenges during panel interviews.
- An elite opportunity to capture total technical custody over a premium kitchen station within an exciting new lifestyle concept launch.
- Comprehensive corporate benefits package including formal UAE Employment Visa sponsorship, medical insurance cover, and clear internal development paths toward senior kitchen roles, executive chef paths, multi-unit food directors, or professionals moving toward culinary training and corporate hr jobs networks.