If you have ever wished you could have been there from the very beginning, this one is for you. BHND by 7 Management is preparing to open a new restaurant in DIFC, Dubai, and the team is looking for a Barista and a Sous Chef to join before the doors open.
Pre-opening roles are a different experience from joining a place that is already running. You help set up the stations, you test the menu, you make your mistakes in training instead of in front of guests, and by opening night you know the space like the back of your hand.
Company: BHND by 7 Management
Location: DIFC, Dubai, UAE
Positions: Barista and Sous Chef
Hiring stage: Pre-opening restaurant
Why DIFC is worth knowing
DIFC is known as the financial centre of Dubai, but anyone who has worked around there knows it is also one of the busiest dining areas in the city. Office crowds fill the restaurants at lunch, evenings bring guests from the galleries and bars nearby, and expectations stay high all day. A new restaurant opening here has to get the details right from the first service, so the team behind it matters a lot.
The Barista role
The Barista will look after the coffee and drinks side of the restaurant. In a new venue that usually means more than pulling shots. You will likely help set up the bar, learn the full beverage menu, and make sure every cup leaving the counter looks and tastes the way it should.
Day to day, you can expect to:
- Prepare espresso, flat whites, cappuccinos, iced drinks and other beverages
- Steam and texture milk properly, with clean latte art when time allows
- Keep the machine, grinder and bar area clean and well stocked
- Work closely with the service team during busy periods
What helps you get shortlisted:
- Previous experience as a Barista in a café, hotel or restaurant
- Confidence with an espresso machine and grinder
- Good English and a calm attitude when it gets busy
- A neat appearance and a friendly, welcoming way with guests
The Sous Chef role
The Sushi Chef will be responsible for the sushi and Japanese cold section of the kitchen. In a pre-opening setting, you may also be asked to help organise the station, work out the preparation routine and support the head chef while the menu is being finalised.
Your main responsibilities may include:
- Preparing nigiri, maki, rolls and sashimi to a consistent standard
- Making sushi rice, sauces and garnishes before service
- Handling fish and seafood safely, with clean knife work and minimal waste
- Keeping the station tidy and following HACCP and food safety rules
- Working smoothly with the rest of the kitchen during service
What helps you get shortlisted:
- Proven experience as a SOUS Chef of a hotel kitchen
- Good knife skills and knowledge of fish handling and storage
- The ability to work fast without losing quality
- A team player who takes feedback well
What to expect from a pre-opening team
Honestly, the early weeks can be tiring. Schedules shift, plans change, and some days are spent on training and setup rather than serving guests. But there is a good side to that too. You build good habits with the team from the start, you learn the whole menu properly, and when the restaurant opens you are not the new person. You are part of the group that made it happen.
Tips to get noticed
- Keep your CV to one or two pages and list your last cafés, restaurants or hotels clearly
- Be ready for a practical test, such as a flat white for the Barista or a few rolls and nigiri for the Sushi Chef
- Keep your documents ready, including passport copy, visa details, photo and any food safety certificate
