Executive Sous Chef — Lead All-Outlets Dining

The First Group Hospitality; Dubai; On-site; AED 335,000 - 502,000; Full time

Job summary

The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations at Hotel Local Dubai, a community-focused property in Jumeirah Village Triangle. You will ensure exceptional food quality, consistency, and service across all outlets, including all-day dining and room service.

We seek a leader with 6–10 years of hotel culinary experience, at least 3 years in a senior role, strong cost control skills, and a proven ability to mentor teams while maintaining HACCP standards

Qualifications

• Diploma or Degree in Culinary Arts or Hospitality Management.
• 6–10 years of culinary experience within hotel operations.
• Minimum 3 years in a senior role.
• Sound financial and cost control knowledge.
• Excellent leadership and communication skills.

Responsibilities

• Oversee daily kitchen operations across all hotel outlets.
• Ensure quality, taste, and presentation of all menu items.
• Supervise, train, and mentor sous chefs, chef de parties, and kitchen staff.
• Develop work schedules to meet operational needs.
• Monitor mise en place and service readiness for multiple meal periods.
• Act as Executive Chef in their absence.
• Assist in developing seasonal menus and promotional offerings.
• Ensure HACCP compliance and local health authority regulations.
• Oversee inventory management, stock rotation (FIFO), and purchasing.
• Support budget preparation and financial reporting.

Skills

Leadership

Cost control

HACCP

Communication

Menu development

Education

Diploma/Degree in Culinary Arts or Hospitality Management

Job description

The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations at Hotel Local Dubai, a community-focused property in Jumeirah Village Triangle. You will ensure exceptional food quality, consistency, and service across all outlets, including all-day dining and room service.

We seek a leader with 6–10 years of hotel culinary experience, at least 3 years in a senior role, strong cost control skills, and a proven ability to mentor teams while maintaining HACCP standards