Executive Sous Chef

CAPITAL CATERING AND SERVICES - SOLE PROPRIETORSHIP L.L.C; Abu Dhabi; On-site; AED 360,000 - 600,000; Full time

Job summary

CAPITAL CATERING AND SERVICES - SOLE PROPRIETORSHIP L.L.C. in Abu Dhabi seeks a seasoned Head Chef to oversee daily kitchen operations, ensuring high-quality food production and guest satisfaction.

You will develop innovative seasonal menus using local ingredients, train and mentor staff, and manage inventory to control costs while maintaining strict food-safety standards.

Qualifications

• Culinary degree from an accredited institution, demonstrating a solid foundation in classical techniques and kitchen management.
• Minimum of 5-7 years of progressive experience in high-volume, fine-dining kitchen environments, showcasing a strong culinary background.
• Certification from a recognized culinary organization.
• Demonstrated experience in menu development, with a proven track record of creating dishes that resonate with guests and enhance dining experiences.

Responsibilities

• Oversee daily kitchen operations ensuring a seamless workflow and high-quality food production to meet and exceed guest expectations.
• Develop and implement innovative seasonal menus that highlight local ingredients and culinary trends driving guest engagement and satisfaction.
• Train mentor and motivate kitchen staff to uphold culinary excellence and maintain high standards of food safety and hygiene practices.
• Collaborate with the Head Chef to manage inventory control food costs and minimize waste contributing to the overall profitability of the kitchen.

Skills

Culinary leadership

Menu development

Staff training

Food safety

Education

Culinary degree from an accredited institution

Culinary certification

Job description

Oversee daily kitchen operations ensuring a seamless workflow and high-quality food production to meet and exceed guest expectations

Develop and implement innovative seasonal menus that highlight local ingredients and culinary trends driving guest engagement and satisfaction

Train mentor and motivate kitchen staff to uphold culinary excellence and maintain high standards of food safety and hygiene practices

Collaborate with the Head Chef to manage inventory control food costs and minimize waste contributing to the overall profitability of the kitchen

Culinary degree from an accredited institution, demonstrating a solid foundation in classical techniques and kitchen management.

Minimum of 5-7 years of progressive experience in high-volume, fine-dining kitchen environments, showcasing a strong culinary background.

Certification from a recognized culinary organization.

Demonstrated experience in menu development, with a proven track record of creating dishes that resonate with guests and enhance dining experiences.