Executive Sous Chef

Rotana; Ras Al Khaimah; On-site; AED 120,000 - 180,000; Full time

Benefits offered by this job

Private Health Insurance

Paid Time Off

Training & Development

Job summary

Rotana in Ras al-Khaimah seeks an experienced Executive Sous Chef to support the Executive Chef in daily operations, lead a dynamic kitchen team, and ensure exceptional guest experiences. You will design menus, oversee production for all service outlets, and maintain HACCP compliance while controlling food cost and quality.

Knowledge of pastry, bakery, and banquet operations is a plus; fluent English communication is required; you will train staff and drive continuous improvement in a

Qualifications

• Professional kitchen apprenticeship or chefs training course.
• At least five years of experience in quality establishments with pastry/bakery/butchery/a la carte, banquet or buffet styles.
• Ability to communicate well in English and strong food preparation/presentation knowledge.

Responsibilities

• Assist the Executive Chef in day-to-day operations and take over during their absence.
• Work with the Executive Chef on managing all functions of food production and quality improvement.
• Design/implement and oversee special events and food promotions.

Skills

Teambuilding

Leading People

Planning for Business

Managing Operations

Customer Focus

Adaptability

Drive for Results

Understanding the Business

Valuing Diversity

Influencing Outcomes

Education

Apprenticeship or chef training

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

Education/ Qualifications/Experiences:

You should have a professional kitchen apprenticeship or chefs training course and at least five years experiences in quality establishments with a pastry/ bakery/ butchery/ a la carte/ banquet and buffet styles. The ability to communicate well in English and a proven track of food preparation/ presentation and preservation knowledge is an essential.

Knowledge/ Competencies:

The ideal candidate will be flexible and well organized with good managerial skills in order to be able to work with different levels in a multicultural workforce. Highly developed training and leadership skills/ along with the ability to build a strong team are essential. You will have an eye for detail and be pro active. You are positively spirited and passionate about food/ customer driven with a hands on approach and possess following additional competencies:

• Understanding the Business
• Teambuilding
• Planning for Business
• Leading People
• Valuing Diversity
• Managing Operations
• Customer Focus
• Adaptability
• Influencing Outcomes
• Drive for Results

• Private Health Insurance
• Paid Time Off
• Training & Development