Executive Sous Chef

Rotana Hotels; Abu Dhabi; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading hospitality group in Abu Dhabi is looking for an experienced Executive Sous Chef. You will assist the Executive Chef in overseeing kitchen operations, ensuring food quality and safety standards, and delivering exceptional guest satisfaction. The ideal candidate has a strong background in food production management and must ensure compliance with health regulations. This position offers a dynamic work environment in a prestigious hotel.

Qualifications

• Experience in a high-volume kitchen.
• Strong understanding of food safety and hygiene practices.
• Ability to work collaboratively with the kitchen team.

Responsibilities

• Assist the Executive Chef in daily operations.
• Monitor food quality and production standards.
• Implement hygiene standards according to Municipality requirements.

Skills

Customer service

Creative problem-solving

Food production management

HACCP knowledge

Market and trends awareness

Job description

We are currently seeking passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As an Executive Sous Chef, you are responsible for assisting the Executive Chef in the day-to-day operation, taking over all responsibilities during his absence, while striving for the highest possible guest satisfaction. Your role will include key responsibilities such as:

• Work with the Executive Chef on managing all functions of food production and quality improvement
• Assist the Executive Chef in designing, implementing, and overseeing special events and special food promotions
• Monitor regular standards of production to ensure the highest level of quality in all kitchens
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas
• Maintain comprehensive product knowledge, including ingredients, equipment, suppliers, markets, and current trends
• Monitor local competitors and compare their operation with the hotel's food production operation
• Monitor all aspects pertaining to the control of the hotel’s food cost