EXECUTIVE SOUS CHEF

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

Job summary

A leading hospitality group in Ras Al Khaimah is seeking an Executive Sous Chef to oversee kitchen operations, manage staff, and develop innovative menus. The ideal candidate will have 5+ years of experience in high-end culinary settings, strong leadership skills, and a passion for delivering exceptional dining experiences. Full-time position with no remote work options.

Qualifications

• Minimum 5 years of experience in high-end culinary operations.
• Proven leadership skills to manage a diverse kitchen team.
• Strong knowledge of HACCP food safety and hygiene standards.

Responsibilities

• Assist in overseeing kitchen operations and menu planning.
• Manage and mentor kitchen staff for optimal performance.
• Ensure food quality and compliance with safety standards.

Skills

Leadership skills

Communication skills

Creativity in menu development

Organizational skills

Time management

Financial acumen

Team management

Adaptability

Education

Diploma from a Hospitality Management or Culinary school

Additional certifications in Food & Beverage

Tools

MS Office Suite (Excel, Word, PowerPoint)

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 facilitiesParticipate 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