Executive Sous Chef

Overview

Key Responsibilities

• Assist the Executive Chef in managing all kitchen operations across restaurants, banquets, room service, and catering functions.
• Lead and supervise Sous Chefs and kitchen team members to ensure smooth daily operations.
• Maintain the highest standards of food quality, presentation, consistency, and guest satisfaction.
• Monitor food cost, wastage, inventory, and kitchen productivity.
• Ensure compliance with HACCP, food safety regulations, and hotel brand standards.
• Support menu planning, recipe development, and seasonal promotions.
• Conduct training, coaching, and performance management of culinary team members.
• Coordinate with F&B, Stewarding, Purchasing, and other departments to achieve operational goals.
• Handle guest feedback professionally and implement corrective actions when required.
• Take full responsibility for kitchen operations in the absence of the Executive Chef.

Requirements

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 10 -12 years of experience as Executive Sous Chef or Senior Sous Chef in a luxury 5-star hotel.
• Strong knowledge of international cuisine, banquet operations, and large-scale food production.
• Proven experience in food cost control, budgeting, and inventory management.
• Excellent leadership, communication, and team development skills.
• HACCP and Food Safety Certification preferred.
• Ability to work in a fast-paced, high-volume environment.

What We Offer

• Competitive salary package
• Accommodation provided
• Duty meals
• Annual leave and air ticket as per company policy
• Medical insurance
• Career growth and development opportunities
• Dynamic and multicultural work environment
• Pay: From AED15,000.00 per month