Executive Sous Chef: Desert Resort Culinary Leader

Kerzner International Management; Abu Dhabi; On-site; AED 420,000 - 660,000; Full time

Job summary

Kerzner International Management seeks an Executive Sous Chef for Bab Al Shams Desert Resort to lead kitchen operations, supervise staff, and maintain the highest standards of food quality and presentation across all outlets. In this role, you will work closely with the Executive Chef, ensure HACCP compliance, manage inventories, schedules and training, and uphold company standards during USPH inspections.

A strong leadership and hospitality background is essential to deliver outstanding guest

Qualifications

• Degree in Hotel Management or its equivalent.
• Diploma Certification in a Culinary Art.
• HACCP certified.
• 3 years in similar position in a five star hotel.
• Leadership experience in culinary field.

Responsibilities

• Oversees kitchen operations including the alternative restaurants and monitors food preparation, presentation and delivery.
• Assists the Executive Chef in maintaining high standards of food preparation and presentation.
• Train and supervise kitchen staff; ensure compliance with company standards and policies.
• Work with the Asst. Food Manager on inventory, equipment control, and maintenance.
• Ensure HACCP program is carried out correctly and food safety systems are followed.
• Lead by example, mentor subordinates, and manage cost control including food, equipment, labour and wastage.
• Prepare schedules, monitor overtime, and coordinate with Provision Master on daily requisitions.

Skills

Leadership

Cost control

Interpersonal skills

Problem solving

Teamwork

Guest focus

Menu planning

Food costing

Inventory control

Kitchen management

Microsoft Windows

Education

Bachelor/degree in Hotel Management

Diploma in Culinary Arts

HACCP certified

Job description

Kerzner International Management seeks an Executive Sous Chef for Bab Al Shams Desert Resort to lead kitchen operations, supervise staff, and maintain the highest standards of food quality and presentation across all outlets. In this role, you will work closely with the Executive Chef, ensure HACCP compliance, manage inventories, schedules and training, and uphold company standards during USPH inspections.

A strong leadership and hospitality background is essential to deliver outstanding guest