Executive Sous Chef

Towers Rotana; Dubai; On-site; AED 80,000 - 100,000; Full time

Job summary

Rotana Hotels is seeking an Executive Sous Chef for Towers Rotana in Dubai. This role involves assisting the Executive Chef with daily kitchen operations, ensuring the highest standards of food quality and safety. Candidates should have strong culinary skills, excellent customer service focus, and experience in managing kitchen teams.

Key responsibilities include overseeing food production, implementing HACCP standards, and designing special events. Ideal candidates are creative culinary professionals with a passion for delivering exceptional dining experiences.

Qualifications

• Experience in a similar role within a reputable hotel or restaurant.
• Strong leadership skills and ability to motivate a team.
• Up-to-date knowledge of cooking trends and techniques.

Responsibilities

• Assist Executive Chef in daily kitchen operations.
• Oversee food quality and production standards.
• Implement and maintain HACCP and hygiene standards.
• Design and manage special events and food promotions.

Skills

Customer service excellence

Culinary creativity

HACCP knowledge

Food cost control

Event management

Job description

We are currently seeking for 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.

This position is based at Towers Rotana.

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

• Work with the Executive Chef on managing all functions of the 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 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