Executive Sous Chef - Resort Culinary

Atlantis; Dubai; On-site; AED 28,000 - 40,000; Full time

Benefits offered by this job

Medical insurance

Annual flights

Life insurance

Incentives

F&B privileges

Discounted rates

Training & leadership development

International mobility

Job summary

Atlantis Resorts in Dubai seeks an Executive Sous Chef to support the Culinary Director and elevate kitchen performance across dining venues, from fast-casual to Michelin-level concepts.

You will enforce HACCP standards, develop teams, and maintain consistent quality while managing food costs and supplier collaboration in a high-volume, luxury resort setting.

Qualifications

• Diploma in Catering, Culinary Arts, Hospitality, or related professional qualification.
• Minimum 5 years of culinary experience within a five-star international hotel chain.
• At least 2 years of experience as an Executive Sous Chef or comparable senior culinary leadership position.
• Strong experience in a five-star integrated resort.
• Proven ability to oversee several restaurants, kitchens, or culinary concepts simultaneously.

Responsibilities

• Assist Culinary Director with planning, organization, and day-to-day management of resort culinary operations.
• Maintain consistent food quality, taste, presentation, portioning, and service standards across assigned venues.
• Direct Executive Chefs, Sous Chefs, Chef de Parties, and supporting culinary teams during daily operations.
• Ensure kitchens operate according to approved recipes, standard operating procedures, and brand requirements.
• Monitor production levels and adjust staffing, preparation, and workflow according to business demand.
• Support culinary operations across restaurants, banquets, events, room service, casual dining, and premium venues.
• Enforce food hygiene, sanitation, HACCP, allergen control, and workplace safety requirements.
• Conduct regular inspections of kitchens, storage areas, preparation rooms, and food handling practices.
• Take corrective action when hygiene, presentation, production, or service standards fall below expectations.
• Ensure adequate stocks of food, equipment, utensils, and operating materials are available.
• Review requisitions, purchasing needs, stock levels, storage practices, and inventory usage.
• Collaborate with Procurement, Finance, and Store teams to control food costs and reduce waste.
• Monitor portion control, yield, recipe compliance, and ingredient utilization.
• Coordinate closely with Food & Beverage, Stewarding, Engineering, Events, Human Resources, and other resort departments.
• Support menu planning, recipe development, tastings, seasonal promotions, and new culinary concepts.
• Evaluate menu performance and recommend improvements based on quality, cost, demand, and operational practicality.
• Lead pre-service briefings and communicate daily priorities, events, occupancy levels, and special requirements.
• Develop training plans for chefs and kitchen colleagues across different levels of responsibility.
• Coach culinary leaders on team management, quality control, productivity, and colleague performance.
• Identify high-potential employees and support succession planning and career progression.
• M motivate teams to maintain high standards during demanding, fast-paced, high-volume service periods.
• Participate in recruitment, interviews, onboarding, performance reviews, and workforce planning.
• Address performance or conduct concerns in accordance with resort policies.
• Investigate guest feedback and implement corrective measures where culinary operations are involved.
• Support VIP functions, major events, promotional activities, and high-profile dining experiences.
• Maintain accurate reports covering food cost, staffing, wastage, hygiene, inventory, and operational performance.
• Identify opportunities to improve kitchen efficiency, sustainability, service quality, and profitability.
• Assume wider culinary leadership responsibilities when the Culinary Director or senior kitchen leaders are unavailable.

Skills

Resort culinary operations

Multi-venue kitchen leadership

Fine-dining management

Michelin-starred operations

High-volume food production

Menu development

Recipe standardization

Food presentation

HACCP compliance

Food safety

Kitchen sanitation

Allergen management

Food cost control

Inventory management

Waste reduction

Yield management

Culinary team leadership

Chef training

Performance management

Workforce planning

Banquet operations

Restaurant operations

Interdepartmental coordination

Quality assurance

Operational reporting

Procurement coordination

Luxury hospitality

Culinary innovation

Education

Diploma in Catering, Culinary Arts, Hospitality, or related professional qualification

Job description

Job Snapshot

• Role: Executive Sous Chef – Resort Culinary
• Location: Dubai, United Arab Emirates
• Industry: Hospitality
• Function: Chef/Culinary/Kitchen Management
• Experience: Minimum 5 years in a five‑star international hotel, including 2 years in a senior leadership role
• Job Type: Full‑time
• Salary: AED 28,000 – 40,000 (estimated)

Overview

Atlantis Resorts is seeking a seasoned culinary leader to support the Culinary Director and strengthen kitchen performance across the resort’s diverse portfolio of dining venues. The Executive Sous Chef will enforce food safety standards, develop culinary teams, and maintain consistent quality across all restaurant concepts, ranging from fast‑casual to Michelin‑starred restaurants.

Key Responsibilities

• Assist the Culinary Director with planning, organization, and day‑to‑day management of resort culinary operations.
• Maintain consistent food quality, taste, presentation, portioning, and service standards across assigned venues.
• Direct Executive Chefs, Sous Chefs, Chef de Parties, and supporting culinary teams during daily operations.
• Ensure kitchens operate according to approved recipes, standard operating procedures, and brand requirements.
• Monitor production levels and adjust staffing, preparation, and workflow according to business demand.
• Support culinary operations across restaurants, banquets, events, room service, casual dining, and premium venues.
• Enforce food hygiene, sanitation, HACCP, allergen control, and workplace safety requirements.
• Conduct regular inspections of kitchens, storage areas, preparation rooms, and food handling practices.
• Take corrective action when hygiene, presentation, production, or service standards fall below expectations.
• Ensure adequate stocks of food, equipment, utensils, and operating materials are available.
• Review requisitions, purchasing needs, stock levels, storage practices, and inventory usage.
• Collaborate with Procurement, Finance, and Store teams to control food costs and reduce waste.
• Monitor portion control, yield, recipe compliance, and ingredient utilization.
• Coordinate closely with Food & Beverage, Stewarding, Engineering, Events, Human Resources, and other resort departments.
• Support menu planning, recipe development, tastings, seasonal promotions, and new culinary concepts.
• Evaluate menu performance and recommend improvements based on quality, cost, demand, and operational practicality.
• Lead pre‑service briefings and communicate daily priorities, events, occupancy levels, and special requirements.
• Develop training plans for chefs and kitchen colleagues across different levels of responsibility.
• Coach culinary leaders on team management, quality control, productivity, and colleague performance.
• Identify high‑potential employees and support succession planning and career progression.
• Motivate teams to maintain high standards during demanding, fast‑paced, high‑volume service periods.
• Participate in recruitment, interviews, onboarding, performance reviews, and workforce planning.
• Address performance or conduct concerns in accordance with resort policies.
• Investigate guest feedback and implement corrective measures where culinary operations are involved.
• Support VIP functions, major events, promotional activities, and high‑profile dining experiences.
• Maintain accurate reports covering food cost, staffing, wastage, hygiene, inventory, and operational performance.
• Identify opportunities to improve kitchen efficiency, sustainability, service quality, and profitability.
• Assume wider culinary leadership responsibilities when the Culinary Director or senior kitchen leaders are unavailable.

Ideal Profile

• Diploma in Catering, Culinary Arts, Hospitality, or related professional qualification.
• Minimum 5 years of culinary experience within a five‑star international hotel chain.
• At least 2 years of experience as an Executive Sous Chef or comparable senior culinary leadership position.
• Strong experience in a five‑star integrated resort is required.
• Proven ability to oversee several restaurants, kitchens, or culinary concepts simultaneously.
• Experience leading culinary operations ranging from fast‑casual dining to Michelin‑starred venues.
• Advanced knowledge of food production, menu planning, kitchen operations, hygiene, and quality assurance.
• Strong understanding of HACCP, sanitation, allergen controls, and food safety compliance.
• Commercial awareness with practical experience in food cost, labor control, inventory, and waste reduction.
• Confident leading large multicultural culinary teams in high‑volume environments.
• Able to challenge established practices and introduce practical operational improvements.
• Strong decision‑making, delegation, coaching, and performance‑management skills.
• Creative approach to menu development and guest dining experiences.
• Excellent communication and interdepartmental coordination abilities.
• Organized, resilient, and capable of managing several priorities under pressure.
• Flexible to support evenings, weekends, public holidays, major events, and changing operational requirements.

Skills Set

• Resort culinary operations
• Multi‑venue kitchen leadership
• Fine‑dining management
• Michelin‑starred operations
• High‑volume food production
• Menu development
• Recipe standardization
• Food presentation
• HACCP compliance
• Food safety
• Kitchen sanitation
• Allergen management
• Food cost control
• Inventory management
• Waste reduction
• Yield management
• Culinary team leadership
• Chef training
• Performance management
• Workforce planning
• Banquet operations
• Restaurant operations
• Interdepartmental coordination
• Quality assurance
• Operational reporting
• Procurement coordination
• Luxury hospitality
• Culinary innovation

Benefits

• Competitive tax‑free salary paid in UAE Dirhams.
• Comprehensive medical insurance with dental coverage.
• Annual flights home.
• Life insurance.
• Incentive opportunities.
• Food and beverage privileges.
• Discounted rates at Kerzner properties worldwide.
• Advanced culinary training and leadership development.
• International mobility and long‑term career progression across the Kerzner International portfolio.
• Well‑being initiatives and workplace inclusion.