EXECUTIVE SOUS CHEF

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

Job summary

A prestigious hotel chain in Ras Al Khaimah seeks an Executive Sous Chef to lead kitchen operations and develop innovative menu items. Candidates should have at least 5 years of experience in high-end culinary settings, strong leadership skills, and a solid understanding of food safety standards. The role includes mentoring kitchen staff, managing costs, and enhancing guest experiences. A diploma from a reputable hospitality school is required. This position offers an exciting opportunity in a diverse international environment.

Qualifications

• Minimum of 5 years of experience in high-end hotel or restaurant culinary operations.
• Fluency in English, additional languages are a plus.
• Knowledge of HACCP food safety standards.

Responsibilities

• Assist the Executive Chef in all kitchen operations.
• Develop and implement new menu items.
• Manage and mentor kitchen staff.

Skills

Leadership skills

Excellent communication skills

Creativity in menu development

Strong financial acumen

Proficiency in MS Office

Ability to work under pressure

Education

Diploma from a Hospitality Management or Culinary school

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.

Remote Work

No

Employment Type

Full-time