Executive Sous Chef (Arabic Cuisine)

About the Role

Key Responsibilities

• Lead development of Arabic cuisine offerings, menus, and culinary concepts.
• Develop new products, recipes, seasonal specials, and signature dishes.
• Ensure food quality, presentation standards, and guest satisfaction.
• Standardize recipes, production methods, and quality controls.
• Support menu design, pricing, benchmarking, and promotional initiatives.
• Analyze sales performance and recommend enhancements to improve profitability.
• Partner with Operations teams to ensure consistency across outlets.
• Support workforce planning, training, coaching, and team development.
• Contribute to labor, food, CAPEX, and OPEX planning.
• Ensure compliance with HACCP, food safety standards, and local regulations.

Required Qualifications

• Culinary diploma or equivalent culinary qualification.
• At least 3 years as a Chef de Cuisine or Executive Sous Chef in a multi-unit hospitality environment.
• Strong expertise in Arabic cuisine and menu development.
• Experience managing multiple outlets and high-volume operations.
• Strong leadership, planning, and team development skills.
• Fluent English is required.

Preferred Experience

• GCC experience and relevant hotel, resort, leisure, theme park, cruise line, or similar environment experience are preferred.
• Theme park or leisure destination experience, quick-service and high-volume dining, international hospitality exposure, pre-opening experience, and high-end culinary training are preferred.
• Arabic language skills are an advantage.

Workplace

• The listed workplace is Abu Dhabi, United Arab Emirates.