Italian Sous Chef Italian Nationals Preferred

Avani Hotels and Resorts; Dubai; On-site; AED 480,000 - 720,000; Full time

Job summary

Avani Ibn Battuta Dubai Hotel is seeking a seasoned culinary leader to organize and optimize the restaurant kitchen operations. You will develop concepts, ensure quality presentation, and manage costs while maintaining high standards of food safety and guest satisfaction.

You will oversee staffing, training, and compliance with company guidelines, driving consistent service excellence and teamwork across departments.

Qualifications

• Develop and maintain restaurant cuisine concepts and standards for food preparation and presentation.
• Forecast business demands to ensure efficient staffing and production.
• Lead and participate in departmental training to elevate service levels.

Responsibilities

• Organize activities within the Restaurant Kitchen ensuring safe, smooth, profitable operation.
• Develop and maintain cuisine concepts and standards for food prep and presentation.
• Minimize food cost by proper prep, inventory, requisition, pars and controls.
• Adhere to food preparation guidelines to ensure quality offerings.
• Maintain food safety and sanitation practices.
• Forecast weekly staffing and production demands.
• Lead and supervise team members including hiring and discipline with the Executive Chef.

Skills

Menu development

Food cost control

Kitchen leadership

Team training

Job description

Job Description

Job Location

Avani Ibn Battuta Dubai Hotel

At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.

With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.

Responsibilities

• Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
• To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
• To adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.
• To maintain food safety & protection. All food in working areas should be following food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• To be responsible for always maintaining outlet safety.
• To be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection monthly.
• To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests.
• To supervise all Team Members including hiring and discipline in conjunction with the Executive Chef.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Above all, to lead by example through a “hands on” approach to motivate our Team Members to excel.