Executive Sous Chef

Minor International; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading luxury hotel group in Dubai is seeking an Executive Sous Chef to support the Executive Chef in managing kitchen operations and banquet functions. The ideal candidate will have a strong culinary background, including at least 5 years of leadership experience in a 5-star hotel environment, with a focus on international cuisine and strict adherence to food safety standards. This full-time role offers the opportunity to uphold brand standards and enhance guest satisfaction.

Qualifications

• Minimum 5 years of culinary experience including leadership roles.
• Currently working as an Executive Sous Chef or Chef de Cuisine in a reputable 5 Star hotel.
• Proven experience in managing kitchen teams and HACCP compliance.

Responsibilities

• Support the Executive Chef in managing daily kitchen operations.
• Supervise kitchen staff and conduct performance evaluations.
• Ensure compliance with HACCP and food safety regulations.

Skills

Leadership

Cost control

Food safety standards

International cuisine knowledge

Education

Professional culinary education or diploma

Job description

The Executive Sous Chef is responsible for supporting the Executive Chef in managing and overseeing the daily operations of all kitchen outlets and banquet functions. The Executive Sous Chef collaborates closely with outlet chefs to set annual operating targets aligned with the hotel’s business plan and ensures strict adherence to the departmental budget. They monitor and control food and labor costs, implement cost management strategies, and review monthly forecasts to allocate resources efficiently. The role includes supervising kitchen staff, assigning responsibilities, conducting performance evaluations, and implementing a flexible staffing model based on business needs. In the absence of the Executive Chef, the Executive Sous Chef represents the kitchen department and supports cross‑divisional needs. They ensure high standards of food preparation, presentation, service, and hygiene across all areas, working closely with Outlet Managers, Banquet Managers, Sous Chefs, and the Hygiene Team. The role also involves enforcing HACCP and municipality food safety regulations, maintaining kitchen sanitation, and overseeing stewarding performance. The Executive Sous Chef plays a critical role in upholding brand standards, ensuring guest satisfaction, and continuously improving culinary operations.

Qualifications

• Professional culinary education or diploma from a recognized institution.
• Minimum 57 years of culinary experience including leadership roles.
• Currently working as an Executive Sous Chef or Chef de Cuisine in a reputable 5 Star hotel.
• Strong knowledge of international cuisine, kitchen operations, and food safety standards.
• Proven experience in managing kitchen teams, cost control, and HACCP compliance.

Remote Work

No

Employment Type

Full-time