Dynamic Sous Chef - Lead Kitchen Ops in High-Volume Hotel

The First Group; Abu Dhabi; On-site; AED 156,000 - 234,000; Full time

Job summary

The First Group Hospitality seeks a dedicated Sous Chef to oversee daily kitchen operations and help the Executive Chef maintain high standards across all outlets. You will supervise staff, assist with menu development, and ensure every dish meets quality, taste, and portion expectations.

You will organize mise en place, monitor costs, and uphold HACCP and safety guidelines while guiding a diverse kitchen team to deliver exceptional dining experiences at a busy hotel environment.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality, or a related field.
• Previous experience as a Sous Chef or Chef de Partie in a hotel or high-volume restaurant.
• Strong knowledge of international cuisine, cooking techniques, and kitchen operations.
• Good understanding of food cost control, HACCP, and kitchen safety.
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure and manage a diverse kitchen team.
• Flexible to work shifts, weekends, and public holidays.

Responsibilities

• Supervise and coordinate the kitchen team during daily operations and service.
• Assist with menu planning, recipe development, and food presentation.
• Ensure all dishes meet the hotel’s standards for quality, taste, portion, and presentation.
• Organise daily preparation, mise en place, and kitchen production.
• Monitor food quality, freshness, storage, and portion control.
• Ensure compliance with HACCP, food safety, hygiene, and health and safety standards.
• Train, guide, and motivate Commis, Chef de Parties, and other kitchen colleagues.
• Monitor food costs, stock levels, wastage, and proper product usage.
• Coordinate with the service team to ensure smooth and timely food delivery.
• Assist with ordering, receiving, and checking food supplies.
• Maintain cleanliness, organization, and discipline within the kitchen.
• Support the Executive Chef with administrative and operational duties.
• Take charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef.

Skills

Leadership

Communication

Organizational skills

Cooking knowledge

Education

Diploma or degree in Culinary Arts or Hospitality

Job description

The First Group Hospitality seeks a dedicated Sous Chef to oversee daily kitchen operations and help the Executive Chef maintain high standards across all outlets. You will supervise staff, assist with menu development, and ensure every dish meets quality, taste, and portion expectations.

You will organize mise en place, monitor costs, and uphold HACCP and safety guidelines while guiding a diverse kitchen team to deliver exceptional dining experiences at a busy hotel environment.