Luxury Sous Chef: Lead Kitchen & Team Excellence

ENNISMORE; Dubai; On-site; AED 279,000 - 402,000; Full time

Job summary

Banyan Tree Dubai is seeking a hands-on Sous Chef to support the Executive Chef in delivering exceptional dining experiences in a luxury hotel setting. You will lead and develop the culinary team, uphold HACCP and hygiene standards, and ensure consistency in quality, taste and presentation across all menus.

You will collaborate with the broader Food & Beverage teams, manage cost controls, train staff, and contribute to menu development and seasonal offerings while maintaining a culture of care

Qualifications

• Previous experience as a Sous Chef in luxury hotel, resort or high-end restaurant.
• Strong culinary knowledge with proven leadership of kitchen operations.
• Good understanding of food cost, inventory, portion control and waste management.
• Strong knowledge of HACCP food safety and hygiene standards.
• Culinary qualification or relevant professional certification is preferred.

Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations and ensure smooth service.
• Lead and coordinate kitchen sections during preparation and service.
• Ensure dishes are prepared and presented according to approved recipes and standards.
• Maintain mise-en-place, portioning, presentation and execution quality.
• Provide direction and develop Junior Sous Chefs and junior culinary staff.
• Support menu development, seasonal offerings and special culinary requirements.
• Collaborate with F&B and hotel teams to deliver guest experiences.

Skills

Leadership

Quality focus

Team development

Operational excellence

Decision making

Education

Culinary qualification

Professional certification

Job description

Banyan Tree Dubai is seeking a hands-on Sous Chef to support the Executive Chef in delivering exceptional dining experiences in a luxury hotel setting. You will lead and develop the culinary team, uphold HACCP and hygiene standards, and ensure consistency in quality, taste and presentation across all menus.

You will collaborate with the broader Food & Beverage teams, manage cost controls, train staff, and contribute to menu development and seasonal offerings while maintaining a culture of care