Sous Chef - Mediterranean Cuisine

About Hyatt Centric Jumeirah Dubai

Role overview

Kitchen operations

• Assist the Executive Chef and Chef de Cuisine with daily kitchen operations.
• Prepare and oversee Mediterranean dishes while maintaining consistency and quality.
• Supervise, train, and motivate kitchen colleagues.
• Monitor food preparation, presentation, and portion control.

Menu and food standards

• Support menu planning, recipe development, and seasonal promotions.
• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
• Maintain a clean, organized, and safe kitchen environment.

Costs, inventory, and equipment

• Manage inventory, food ordering, and stock control to minimize waste and maximize profitability.
• Monitor kitchen costs, food costs, and labor productivity.
• Ensure equipment is maintained and report repair needs when necessary.

Team and service coordination

• Coordinate with other departments for seamless service delivery and guest satisfaction.
• Participate in colleague development, performance management, and succession planning.

Qualifications

• Diploma or degree in culinary arts, hospitality management, or a related field.
• 3–5 years of culinary experience in a luxury hotel or high-quality standalone restaurant.
• At least 1–2 years of experience in a supervisory or Sous Chef role.
• Strong knowledge and practical experience in Mediterranean cuisine.
• Excellent leadership, coaching, and team management skills.
• Understanding of food safety regulations, HACCP, and hygiene standards.
• Strong organizational and time-management abilities.
• Ability to work effectively in a fast-paced, multicultural environment.
• Good communication and interpersonal skills.
• Flexibility to work various shifts, including weekends and public holidays.
• Previous experience within an international hotel brand is an advantage.