Lead Luxury Kitchen Chef - Mediterranean Creations

Kempinski Hotels SA; Dubai; On-site; AED 180,000 - 300,000; Full time

Job summary

Kempinski Hotels SA in Dubai is seeking a Sous Chef (Villamore) to lead kitchen operations, oversee menu execution, and uphold European luxury standards with precise quality control.

You will manage staff, train junior chefs, contribute to menu development, food cost management, and ensure optimal service during peak hours in a five-star setting, collaborating with events teams to deliver exceptional guest experiences.

Qualifications

• Deep knowledge of Mediterranean ingredients, butchery, seafood handling.
• At least 3 years in a five star international chain hotel.
• Ability to manage staff, delegate tasks, and maintain morale under high-pressure conditions.
• Strong leadership, communication, and time-management skills during high-volume service.
• Should be result & quality driven.
• Entrepreneurial, straightforward, leader, team player, works well under pressure. people oriented.
• Passionate for European Luxury.

Responsibilities

• Oversee and manage the kitchen operation and staff, ensuring efficient service flow and high quality.
• Prepare in advance food, materials and equipment needed for the service.
• Cook and serve dishes according to the restaurant’s menu.
• Monitor and order ingredients, supplies and equipment.
• Assemble and prepare ingredients for menu items.
• Prepare simple food items, mis-en-place.
• Provide direction to the Kitchen helpers and conduct on-the-job training.
• Enforce cost saving measures and assist with receiving and storing goods.
• Maintain storage areas and organize special events and promotions.
• Maintain comprehensive product knowledge and ensure OH&S compliance.

Skills

Leadership

Team management

Time management

Operational excellence

Job description

Kempinski Hotels SA in Dubai is seeking a Sous Chef (Villamore) to lead kitchen operations, oversee menu execution, and uphold European luxury standards with precise quality control.

You will manage staff, train junior chefs, contribute to menu development, food cost management, and ensure optimal service during peak hours in a five-star setting, collaborating with events teams to deliver exceptional guest experiences.