Executive Sous Chef: Lead Culinary Ops & Menu Innovation

Hilton; Dubai; On-site; AED 140,000 - 210,000; Full time

Job summary

Hilton in Dubai is seeking an experienced culinary leader to oversee day-to-day operations across hotel kitchens, ensuring top quality, cost controls, and profitable dining services. You will partner with the Executive Chef to refine menus and elevate guest dining experiences.

The role focuses on building a high-performing team, coaching staff, maintaining health and safety standards, and driving efficient kitchen systems to deliver consistent results across all Food & Beverage outlets.

Qualifications

• Bachelor's degree in hospitality or culinary.

Responsibilities

• Oversee day-to-day culinary operations: Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability.
• Contribute to menu creations: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for all Food & Beverage outlets.
• Enhance the guest experience: Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements to the dining experience.
• Support operational efficiency: Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations.
• Lead a high-performing team: Recruit new talent while fostering team growth through regular coaching, training, and recognition opportunities.
• Uphold regulatory standards: Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest and team member wellbeing.

Education

Bachelor's degree in hospitality or culinary

Job description

Hilton in Dubai is seeking an experienced culinary leader to oversee day-to-day operations across hotel kitchens, ensuring top quality, cost controls, and profitable dining services. You will partner with the Executive Chef to refine menus and elevate guest dining experiences.

The role focuses on building a high-performing team, coaching staff, maintaining health and safety standards, and driving efficient kitchen systems to deliver consistent results across all Food & Beverage outlets.