Executive Sous Chef

Executive Sous Chef

Kitchen Operations & Leadership

• Assist the Executive Chef in managing day-to-day kitchen operations across all outlets.
• Supervise kitchen teams to ensure high standards of food preparation, presentation, and consistency.
• Step in for the Executive Chef during absences and lead kitchen operations independently.
• Foster a positive, disciplined, and performance-driven kitchen culture.

Menu Development & Quality Control

• Support menu planning, recipe development, and seasonal menu updates.
• Ensure adherence to standardized recipes and portion control.
• Conduct regular quality checks on food taste, presentation, and freshness.
• Drive innovation while maintaining brand identity.

Cost Control & Inventory Management

• Monitor food cost, waste control, and inventory levels.
• Assist in budgeting, forecasting, and cost optimization initiatives.
• Coordinate with procurement for quality sourcing and supplier evaluation.

Hygiene, Safety & Compliance

• Ensure strict compliance with HACCP, food safety, and UAE health regulations.
• Conduct regular hygiene audits and corrective action plans.
• Maintain cleanliness and organization of all kitchen areas.

Training & Team Development

• Train, coach, and mentor Sous Chefs, Chef de Parties, and kitchen staff.
• Support recruitment, onboarding, performance reviews, and succession planning.
• Promote skill development and cross-training within the kitchen brigade.

Guest Experience & Stakeholder Coordination

• Collaborate with F&B, Service, and Operations teams for smooth service delivery.
• Address guest feedback related to food quality promptly and professionally.
• Support special events, banquets, and high-volume service periods.

Qualifications & Experience

• Diploma or Degree in Culinary Arts or Hospitality Management.
• 8–12 years of progressive kitchen experience, including 3–5 years in a Sous Chef or Executive Sous Chef role.
• Proven experience in hotels, resorts, high-volume restaurants, or multi-outlet operations.
• Strong knowledge of food costing, menu engineering, and kitchen administration.
• Hands-on leadership style with excellent communication and people management skills.
• Experience working in the UAE or GCC is preferred.
• Fluent in English; additional languages are an advantage.

What Salayel Hospitality Offers

• Competitive salary and benefits package.
• Career growth within a dynamic hospitality group.
• Exposure to diverse culinary concepts and large-scale operations.
• Professional, supportive, and performance-driven work environment.