Sous Chef

Rotana Hotels; Abu Dhabi; On-site; AED 100,440 - 167,400; Full time

Job summary

Rotana Hotels in Abu Dhabi is seeking a passionate Sous Chef to ensure smooth operation of the main/outlet kitchen, focusing on quality, presentation, and adherence to standardized menus. You will supervise kitchen staff, monitor production standards, manage food cost, and contribute to concept ideas for events, while enforcing HACCP and health & safety requirements.

This role offers opportunities to train culinary teams and deliver exceptional guest experiences at Park Rotana & Park Arjaan Abu

Qualifications

• Experience in kitchen supervision and adherence to SOPs and menu guidelines.
• Knowledge of HACCP and hygiene standards.

Responsibilities

• Supervise the main/outlet kitchen in the preparation and presentation of all food items in accordance with SOPs and standardized menu guidelines.
• Monitor regular standards of production to ensure highest level of quality.
• Monitor all aspects pertaining to the control of the hotel’s food cost.
• Participate in drafting concept ideas and menus for special events and functions while encouraging ideas from staff.
• Ensure HACCP standards are implemented and hygiene standards as per Municipality requirements at all times.
• Ensure consistent on the job training for culinary colleagues and promote health & safety.

Skills

Kitchen operations

Quality control

HACCP

Team training

Food cost control

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

This position is based at Park Rotana & Park Arjaan Abu Dhabi.

As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:

• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
• Monitor regular standards of production to ensure highest level of quality
• Monitor all aspects pertaining to the control of the hotel’s food cost
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
• Ensure consistent on the job training session for culinary colleagues and promote health & safety