Sous Chef

Dusit Hotels and Resorts; Abu Dhabi; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading company in the hospitality sector seeks a Sous Chef to maintain the highest standards of culinary excellence. The position involves supervising kitchen teams, ensuring food safety, and contributing to menu innovation. Candidates should demonstrate strong leadership skills, culinary knowledge, and experience in fine dining establishments.

Qualifications

• Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment.
• Strong expertise in Indian and fine dining.
• Understanding of HACCP and food safety standards.

Responsibilities

• Prepare and present food meeting Michelin star standards.
• Supervise kitchen operations and ensure quality control.
• Support Executive Chef in menu development and staff training.

Skills

Leadership

Communication

Team-building

Menu Development

Job description

PRIMARY RESPONSIBILITIES:
Ensure the preparation and presentation of food meet the highest standards of quality, taste, freshness, and visual appeal in alignment with Michelin star expectations.
Conduct routine tasting of dishes to ensure culinary excellence, consistency in seasoning, temperature, and portioning, with attention to refined plating techniques.
Verify that all ingredients used are of premium quality, adhering strictly to cost control measures and supplier specifications.
Support the Executive Chef in menu development, seasonal and la carte offerings, inventory management, and procurement while maintaining optimal kitchen efficiency.
Maintain rigorous standards of hygiene and food safety in accordance with international HACCP principles and internal SOPs.
Supervise kitchen operations, ensuring all dishes are prepared to specification and service is executed with precision and timeliness.
Provide real-time communication and coordination with line cooks and prep teams to ensure smooth kitchen flow and guest satisfaction.
Facilitate interdepartmental communication regarding menu changes, dietary requirements, allergen considerations, and special culinary events.
Ensure all team members are equipped with accurate recipes, quality ingredients, mise en place, and the tools required for efficient execution.
Execute and enforce standardized recipes and presentation guidelines to maintain culinary identity and consistency.
Monitor food wastage, portion control, and storage protocols to support sustainability initiatives and cost controls.
Collaborate with the Food Service Coordinator to ensure kitchen cleanliness, organization, and compliance with sanitation standards.
Participate in the ongoing training and development of culinary staff, identifying skill gaps and coaching team members to elevate performance.
Provide feedback and suggestions during weekly menu reviews and tastings, contributing innovative ideas rooted in culinary trends and guest feedback.
Ensure full awareness and adherence to hotel emergency procedures, including fire, first aid, health & safety, and security protocols.
Assist in recruitment, orientation, performance evaluations, and disciplinary actions in collaboration with the Executive Chef and HR.
Propose and manage kitchen staffing schedules to align with business volume and service quality expectations.
Support sustainability efforts by minimizing resource consumption, reducing food waste, and promoting eco-conscious practices.
Conduct regular food tastings across departments to ensure standards are upheld throughout the operation.
Undertake any additional responsibilities or projects as assigned by the Executive Chef.

REPORTING & COMMUNICATION:
Reports directly to the Executive Chef
Supervises kitchen teams across Namak, including line cooks, prep cooks, and stewarding staff
Collaborates with other department managers to ensure alignment and excellence in service delivery

QUALIFICATIONS & REQUIREMENTS:
Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment
Strong expertise in Indian, fine dining and Michelin star restaurant
Demonstrated understanding of HACCP and international food safety standards
Proven ability to manage food and labor costs, control inventory, and optimize kitchen resources while maintaining culinary excellence
Passion for menu development, innovation, and exceptional guest experience
Effective leadership, communication, and team-building skills with a hands-on, lead-by-example approach
Committed to continuous improvement, sustainability, and maintaining the prestige of a Michelin-level operation

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

• Sous Chef

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