Executive Sous Chef

Kerzner International; Dubai; On-site; AED 120,000 - 240,000; Full time

Job summary

Kerzner International in Dubai seeks an experienced Pastry Chef to oversee kitchen operations, maintain high food quality, and lead the pastry team. You will train staff, manage inventories, ensure HACCP compliance, and uphold company standards across all service periods.

This full-time, on-site role requires a strong background in luxury hospitality, team leadership, and meticulous attention to detail to deliver exceptional desserts and presentations.

Qualifications

• Minimum 3 years in a similar five-star hotel role.
• Proven leadership experience in the culinary field.
• Ability to lead diverse teams of different nationalities.
• Strong cost-control experience (food, equipment, labour, wastage).
• Knowledge of menu planning, inventory, and kitchen management.
• Able to adapt to market trends in food for hotel guests and local market.
• Capable of handling large and small volume production.

Responsibilities

• Oversees kitchen operations; monitors food prep, presentation, and delivery.
• Ensures high quality and constant adherence to Executive Chef standards.
• Trains staff and supervises galley operations and schedules.
• Maintains HACCP compliance and food safety practices.
• Manages inventory, equipment, and daily production records.
• Ensures proper uniforms, hygiene, and professional conduct.
• Coordinates with Provision Master for requisitions and perishables.

Skills

Team leadership

Interpersonal skills

Problem solving

Hygiene

Customer focus

Reliability

Microsoft Windows proficiency

Education

Degree in Hotel Management

Diploma in Culinary Arts

HACCP certified

Tools

Microsoft Windows

Job description

Job Location: Dubai, United Arab Emirates

Work Mode: On-site

Job Reference/ID: 21346

Job Description / Role:

Oversees the kitchen operation including the alternative restaurants by initially monitoring all food preparation, presentation, and delivery over the course of the day. To assist the Executive Chef in producing and maintaining high standard of food preparation and presentation required by the hotel.

Key Responsibilities:

• Produces and maintains the highest food quality and control for all food products served in all areas.
• Ensures on-going training and that the high standards set by the Executive Chef are followed.
• Works closely with the Asst. Food Manager in order to accomplish tasks related to Inventory, Equipment control and maintenance.
• Assists the Executive Chef in the supervision of the Galley operations to be in line with the Company’s Standards.
• Works with the Executive Chef to update working schedules for all Cooks.
• Monitors daily production daily and preparation into Culinary Check List.
• Ensures both the culinary check list and recipe review must be attached to the culinary package for office.
• Monitors working hours and fills out report of overtime for payroll purposes.
• Ensures the present during loading, controlling quality of fresh fish and fresh produce.
• Gives proper training to the new crew members and follows up on their progress.
• Maintains the quality and consistency in taste according to recipes and photos provided by the Main Office.
• Communicates on a daily basis with the Provision Master to utilize perishable food items in due course. Checks on the coolers in general to avoid shortages.
• Monitors the food production and record leftover covers using the provided forms.
• Controls and provides daily food requisitions to the Provision Master for the next day preparation according to the Executive Chef forecast.
• Ensures that the kitchen cleaning schedule set up by the Executive Chef is followed by everyone after each service and exercising proper methods to prevent equipment damages.
• Controls and maintains all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office.
• Controls and maintains all equipment in the Galley and report any damages or malfunctions doing the necessary follow up.
• Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.
• Ensures that the kitchen is ready for any announced or unannounced USPH inspections, done either by Dubai Authority.
• Ensures that the Cooks from the storeroom to the kitchen observe the Company’s Rules and Regulations for transporting all provisions properly.
• Oversees the preparation, presentation and is physically present during service. Duties might include the supervision of the afternoon teatime.
• Ensures requisitions for all the Catering equipment necessary for the smooth running of the operation.
• Ensures the HACCP program is carried out correctly.
• Thrives to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency.
• Conducts daily briefing for the section heads to ensure information is filtered through.
• Ensures that all food safety systems are followed and monitored.
• Supervises day-to-day activities; provides a “Hands On” approach to training and planning.
• Assigning and delegating work, encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence.
• Performance evaluation of subordinates, mentoring and identify training needs.

Experience Required:

• 3 years in similar position in a five star hotel.
• Previous leadership experience in the culinary field required
• Lead the teams of various nationalities
• Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel’s financial goals
• To identify market needs and trends in terms of food for both hotel guest and the local market
• Competent in handling large and small volumes food preparation
• Menu planning, food costing, inventory control, food sanitation and kitchen management.

Education Qualifications:

• Degree in Hotel Management or its equivalent.
• Diploma Certification in a Culinary Art.
• HACCP certified

Skills Required:

• Professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Demonstrate positive behaviours, smiling, being polite and courteous
• Must be knowledgeable with the established quality standards and Company Policies to supervise his or her subordinates
• Computer literate in Microsoft Window applications required
• Strong interpersonal and problem-solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, always remaining calm and courteous

Employment / Job Type:

Full Time

Nationality:

UAE National (Emiratisation)

About the Company:

Dubai headquartered developer and operator of luxury resorts, hotels, and residences. Its portfolio includes Atlantis The Palm and Atlantis The Royal, the ultra luxury One and Only Resorts collection, and the wellness focused SIRO brand. Kerzner is known for destination resorts combining accommodation with waterparks, marine attractions, celebrity chef restaurants, and entertainment venues.

Company Industry:

Hospitality

Closing Date:

Not mentioned (apply as soon as possible)