Sous Chef

Role overview

Culinary operations

• Oversee daily kitchen operations with the Executive Chef and coordinate kitchen sections during preparation and service.
• Maintain approved recipes and standards for mise en place, portioning, presentation, and execution.
• Assume responsibility for kitchen operations in the Executive Chef’s absence when required.
• Support menu development, seasonal offerings, events, and special culinary requirements.

Team leadership and guest experience

• Lead, coach, train, and develop junior sous chefs, chef de parties, and junior culinary colleagues.
• Give clear direction, support performance and development, and foster a positive, respectful, collaborative kitchen culture.
• Check food quality, taste, and presentation; address inconsistencies and consider allergens, dietary needs, and guest preferences.
• Contribute to menu development and improvements to the culinary experience.

Cost, sustainability, and safety

• Support food cost, portion control, inventory, and stock management; monitor ingredient use, storage, labelling, and FIFO rotation.
• Minimize food waste and support sustainable practices, including seasonal and locally sourced products where appropriate.
• Ensure compliance with HACCP, food safety, hygiene, and kitchen SOPs; maintain clean, organized, and safe work areas.
• Monitor kitchen equipment and report maintenance or safety concerns promptly.

Collaboration

• Coordinate with the Executive Chef, culinary team, Food & Beverage, Stewarding, Purchasing, and other hotel teams.
• Support banqueting, events, and wider culinary requirements when needed.

Qualifications and experience

• Previous experience as a Sous Chef within a luxury hotel, resort, or high-end restaurant.
• Strong culinary knowledge and proven experience leading kitchen operations and teams.
• Good understanding of food cost, inventory, portion control, and waste management.
• Strong knowledge of HACCP, food safety, and hygiene standards.
• A culinary qualification or relevant professional certification is preferred.

Competencies

• Strong culinary and technical expertise, hands-on leadership, and team development skills.
• Attention to quality and consistency; strong organization, decision-making, and ability to perform under pressure.
• Commercial awareness, collaborative and solutions-focused approach, and commitment to responsible kitchen practices.

About Banyan Tree Dubai

Why join

• The employer describes a globally recognized luxury hospitality environment focused on exceptional service, sustainability, wellbeing, and professional growth.