Luxury Sous Chef: Lead, Innovate & Elevate Five-Star Dining

FIVE Hotels and Resorts; Dubai; Sur place; AED 102 000 - 122 000; Plein temps

Résumé du poste

FIVE Hotels and Resorts Dubai is seeking a seasoned Sous Chef for a luxury hotel environment. You will lead a high-performing kitchen team, curate menus with seasonal, locally sourced ingredients, and ensure flawless execution from prep to service.

A culinary degree, strong HACCP knowledge, and a track record in pre-opening operations are preferred. English fluency is essential, with additional languages an asset; weekends and holidays flexibility required.

Qualifications

• Culinary degree or equivalent qualification preferred.
• Proven Sous Chef track record in luxury hotel or fine dining.
• Excellent organizational and leadership skills to guide the FIVE Tribe.
• Strong English communication; additional languages a plus.
• Experience in pre-opening kitchen operations is advantageous.
• Knowledge of HACCP, health and safety, and food hygiene standards.
• Ability to manage inventory, costs, and timely food orders.
• Able to work weekends and holidays as required.
• Collaborates with Chef de Cuisine and procurement for menu development.

Responsabilités

• Oversee daily kitchen operations from food prep to plating.
• Lead, train, and mentor kitchen staff.
• Develop innovative, seasonal menus with local ingredients.
• Ensure five-star dining experiences and guest satisfaction.
• Maintain strict cleanliness and HACCP compliance.
• Coordinate with front-of-house for seamless service.
• Monitor inventory and control costs; minimize waste.
• Support Chef De Cuisine with scheduling and performance evaluations.

Connaissances

Leadership

Time management

Menu development

Communication

English fluency

Formation

Culinary Degree or equivalent

Description du poste

FIVE Hotels and Resorts Dubai is seeking a seasoned Sous Chef for a luxury hotel environment. You will lead a high-performing kitchen team, curate menus with seasonal, locally sourced ingredients, and ensure flawless execution from prep to service.

A culinary degree, strong HACCP knowledge, and a track record in pre-opening operations are preferred. English fluency is essential, with additional languages an asset; weekends and holidays flexibility required.