Executive Sous Chef

Southern Sun; Abu Dhabi; On-site; AED 90,000 - 150,000; Full time

Job summary

Southern Sun in Abu Dhabi is seeking an Executive Sous Chef to lead a high-end steakhouse and fine-dining kitchen within our luxury hotel.

You will manage kitchen operations including cost control, menu development and staff leadership, while upholding top standards of quality and guest experience.

The ideal candidate has 10–13 years in hospitality with steakhouse and fine-dining backgrounds and a proven ability to inspire a team.

Qualifications

• A Diploma in Hotel Management or a qualified Chef Diploma from City & Guilds or a similar accredited hospitality institution.
• Advanced Hospitality Management studies/training would be advantageous.
• A minimum of 10–13 years' experience in the hospitality industry as a Chef, progressing from Commis Chef and Chef de Partie through to Chef de Cuisine/Sous Chef level, with at least 3–4 years' experience in a Sous Chef or equivalent senior culinary role.
• Proven experience in a high-end steakhouse, preferably within a luxury hotel, premium restaurant or recognised fine-dining environment.
• Strong and demonstrable fine-dining culinary experience, with an excellent understanding of contemporary cuisine, food presentation and elevated dining standards.
• A proven track record of menu development, culinary creativity and innovation, with the ability to introduce new concepts and keep the food offering aligned with current market trends.
• Excellent knowledge of modern culinary techniques, premium ingredients, meat preparation and steakhouse operations.
• Strong commercial awareness, including food cost control, menu engineering, purchasing and stock management.
• Excellent leadership, communication and team-development skills.
• A genuine passion for food, with the ability to inspire a culinary team and consistently deliver exceptional guest experiences.
• The ability to work effectively in a high-volume, demanding and quality-driven environment while maintaining consistency and attention to detail.

Responsibilities

• Lead, mentor and develop the culinary team, fostering a culture of creativity, discipline, excellence and continuous improvement.
• Manage kitchen budgets, financial analysis, management systems and reporting.
• Access and interpret Human Resource policies and legislative requirements for efficient implementation.
• Maintain the highest standards of health, hygiene, food safety and professional appearance throughout the Kitchen and among all team members.
• Implement policies, procedures, strategies and controls for the Kitchen’s purchasing, deliveries, stock management and cost control.
• Implement action plans ensuring the optimal functioning of all food operations, consistently exceeding guest expectations.
• Facilitate effective interdepartmental co-operation to ensure guests’ expectations are anticipated and exceeded.
• Work effectively as part of a team or independently to deliver consistently high standards of food quality, presentation and service.
• Demonstrate strong culinary creativity and innovation, contributing to the development of menus and concepts that are contemporary, relevant and commercially successful.
• Maintain a strong awareness of current culinary, gastronomic and dining trends, incorporating new techniques, ingredients, presentation styles and guest preferences where appropriate.
• Actively contribute to the evolution of the hotel's food and beverage offering, ensuring that menus remain fresh, innovative and competitive within the market.
• Demonstrate proven expertise in high-end steakhouse operations, including premium meat preparation, cooking techniques, sourcing, ageing and presentation.

Skills

Culinary leadership

Menu development

Fine-dining expertise

Steakhouse operations

Food cost control

Team development

Quality-focused

Creativity

Guest experience

Education

Diploma in Hotel Management

Chef Diploma from City & Guilds

Job description

Our successful Executive Sous Chefs …

• effectively manage the Kitchen’s finance and administration, including budgets, financial analysis, management systems and reporting;
• access and interpret Human Resource policies and legislative requirements for efficient implementation;
• maintain the highest standards of health, hygiene, food safety and professional appearance throughout the Kitchen and among all team members;
• implement policies, procedures, strategies and controls for the Kitchen’s purchasing, deliveries, stock management and cost control;
• implement action plans ensuring the optimal functioning of all food operations, consistently exceeding guest expectations;
• facilitate effective interdepartmental co-operation to ensure guests’ expectations are anticipated and exceeded;
• work effectively as part of a team or independently to deliver consistently high standards of food quality, presentation and service;
• demonstrate strong culinary creativity and innovation, contributing to the development of menus and concepts that are contemporary, relevant and commercially successful;
• maintain a strong awareness of current culinary, gastronomic and dining trends, incorporating new techniques, ingredients, presentation styles and guest preferences where appropriate;
• actively contribute to the evolution of the hotel's food and beverage offering, ensuring that menus remain fresh, innovative and competitive within the market;
• demonstrate proven expertise in high-end steakhouse operations, including premium meat preparation, cooking techniques, sourcing, ageing and presentation;
• bring a strong fine-dining background, with a proven understanding of refined culinary techniques, attention to detail, consistency and elevated guest experiences;
• lead, mentor and develop the culinary team, fostering a culture of creativity, discipline, excellence and continuous improvement.

If you have these requirements …

• A Diploma in Hotel Management or a qualified Chef Diploma from City & Guilds or a similar accredited hospitality institution;
• Advanced Hospitality Management studies/training would be advantageous;
• A minimum of 10–13 years' experience in the hospitality industry as a Chef, progressing from Commis Chef and Chef de Partie through to Chef de Cuisine/Sous Chef level, with at least 3–4 years' experience in a Sous Chef or equivalent senior culinary role;
• Proven experience in a high-end steakhouse, preferably within a luxury hotel, premium restaurant or recognised fine-dining environment;
• Strong and demonstrable fine-dining culinary experience, with an excellent understanding of contemporary cuisine, food presentation and elevated dining standards;
• A proven track record of menu development, culinary creativity and innovation, with the ability to introduce new concepts and keep the food offering aligned with current market trends;
• Excellent knowledge of modern culinary techniques, premium ingredients, meat preparation and steakhouse operations;
• Strong commercial awareness, including food cost control, menu engineering, purchasing and stock management;
• Excellent leadership, communication and team-development skills;
• A genuine passion for food, with the ability to inspire a culinary team and consistently deliver exceptional guest experiences;
• The ability to work effectively in a high-volume, demanding and quality-driven environment while maintaining consistency and attention to detail.

A combination of high-end steakhouse, fine-dining and contemporary culinary experience will be considered a key advantage for this position.