Executive Sous Chef

Rotana Hotel; Abu Dhabi; On-site; AED 50,000 - 90,000; Full time

Job summary

An established industry player in hospitality seeks a passionate Executive Sous Chef to enhance guest satisfaction through exceptional culinary skills. In this dynamic role, you will manage food production, oversee special events, and ensure the highest quality standards in the kitchen. With a focus on creativity and quality, you will lead a talented team while maintaining comprehensive knowledge of food trends and local competitors. If you are driven by a commitment to excellence and have a flair for culinary arts, this opportunity is perfect for you.

Qualifications

• 5+ years of experience in quality establishments, including pastry and bakery.
• Strong communication skills in English and expertise in food preservation.

Responsibilities

• Manage food production and quality improvement alongside the Executive Chef.
• Design and oversee special events and food promotions.
• Ensure HACCP and hygiene standards are maintained.

Skills

Food Preparation

Food Presentation

Communication Skills

Quality Control

HACCP Standards

Education

Professional Kitchen Apprenticeship

Chef Training Course

Job description

Job Description

We are currently seeking passionate and dynamic Kitchen professionals who pride themselves on delivering extraordinary customer service and providing creative solutions to our guests.

As an Executive Sous Chef, you will assist the Executive Chef in daily operations, taking over responsibilities in their absence, with a focus on guest satisfaction. Your key responsibilities will include:

1. Managing all functions of food production and quality improvement alongside the Executive Chef.
2. Designing, implementing, and overseeing special events and food promotions.
3. Monitoring production standards to ensure high quality in all kitchens.
4. Ensuring HACCP standards and hygiene standards are maintained as per municipal requirements.
5. Maintaining comprehensive product knowledge, including ingredients, equipment, suppliers, markets, and current trends.
6. Monitoring local competitors and benchmarking their operations against the hotel’s food production.
7. Controlling the hotel’s food costs effectively.

Desired Candidate Profile

Education, Qualifications & Experiences

You should have completed a professional kitchen apprenticeship or chefs training course, with at least five years of experience in quality establishments, including pastry, bakery, butchery, à la carte, banquet, and buffet styles. Strong communication skills in English and proven expertise in food preparation, presentation, and preservation are essential.

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B

Keywords

• Executive Sous Chef

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