EXECUTIVE SOUS CHEF

RIXOS; Ras Al Khaimah; On-site; AED 120,000 - 200,000; Full time

Job summary

A luxury hospitality group in Ras Al-Khaimah is seeking an Executive Sous Chef to lead kitchen operations. Key responsibilities include menu planning, staff management, and ensuring food quality. Ideal candidates will have at least 5 years of experience in high-end culinary environments and strong leadership skills. This position offers the chance to innovate menu offerings and enhance guest satisfaction.

Qualifications

• Minimum of 5 years of experience in culinary operations.
• Fluency in English; additional languages are a plus.
• Strong financial acumen in food production.

Responsibilities

• Oversee kitchen operations including menu planning.
• Mentor kitchen staff and ensure compliance with standards.
• Participate in budget planning and inventory management.

Skills

Leadership

Communication

Creativity

Budgeting

Food Safety Knowledge

Time Management

Education

Diploma in Hospitality Management or Culinary School

Tools

MS Office Suite

Job description

We are seeking a highly skilled and innovative Executive Sous Chef to join our culinary team in Rixos Al Mairid, Ras Al-Khaimah, United Arab Emirates.

• Assist the Executive Chef in overseeing all aspects of kitchen operations, including menu planning, food preparation, and quality control
• Develop and implement new menu items, considering current food trends and guest preferences
• Manage and mentor kitchen staff, fostering a collaborative and efficient work environment
• Ensure compliance with food safety and hygiene standards (HACCP) throughout all kitchen areas
• Participate in budget planning, cost control, and inventory management
• Collaborate with other departments to enhance overall guest satisfaction and achieve business goals
• Oversee food presentation and quality across all outlets and banquet operations
• Conduct regular staff training sessions to improve skills and maintain high standards
• Assist in recruiting, evaluating, and developing kitchen team members
• Analyze financial reports and implement strategies to optimize kitchen performance
• Stay updated on culinary trends and incorporate innovative techniques into menu offerings
• Ensure proper maintenance and cleanliness of kitchen equipment and facilities
• Participate in management meetings and contribute to the development of annual business plans
• Handle guest inquiries and complaints professionally and efficiently

Qualifications

• Diploma from a reputable Hospitality Management or Culinary school required; additional certifications in Food & Beverage are advantageous
• Minimum of 5 years of experience in managing food production and culinary operations in a high-end hotel or restaurant setting
• Proven leadership skills with the ability to motivate and manage a diverse kitchen team
• Excellent communication skills with fluency in English; additional language skills are a plus
• Strong financial acumen with experience in budgeting, cost control, and analyzing P&L statements
• Proficiency in MS Office suite, particularly Excel, Word, and PowerPoint
• In-depth knowledge of food safety and hygiene standards (HACCP)
• Creativity and innovation in menu development and food presentation
• Ability to work efficiently under pressure in a fast-paced environment
• Strong organizational and time management skills
• Flexibility to work varying shifts, including weekends and holidays
• Passion for culinary arts and commitment to delivering exceptional dining experiences
• Cultural sensitivity and adaptability to work in a diverse, international environment

Additional Information

Our commitment to Diversity & Inclusion :

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Sous Chef • Ras Al-Khaimah, Ras al Khaimah, United Arab Emirates