Sous Chef

Minor Hotels; Deira; On-site; AED 120,000 - 200,000; Full time

Job summary

A prestigious hotel group in Dubai is seeking a Kitchen Manager to oversee all kitchen operations. The ideal candidate will lead the culinary team, manage food purchasing, and ensure compliance with safety and sanitation standards while maintaining the hotel's brand image. A culinary diploma and 3–5 years of kitchen leadership experience are required. This is an excellent opportunity for a skilled individual looking to advance their career in a dynamic environment.

Qualifications

• Culinary diploma, degree, or equivalent.
• 3–5 years kitchen leadership experience, preferably in hotels or high-volume F&B.
• Knowledge of food safety, sanitation, and cost control.

Responsibilities

• Lead kitchen operations, ensuring quality and compliance with standards.
• Manage food purchasing and develop recipes.
• Plan and price menus while monitoring food inventory.

Skills

Menu planning

Team leadership

Food safety

Cost control

Kitchen software/POS

Education

Culinary diploma or equivalent

Job description

Overview

You will lead the overall kitchen operations of the hotel, taking full responsibility for directing, training, supervising, planning, and coordinating all activities across the department. This includes estimating food consumption, managing food purchasing, and selecting and developing recipes, while standardizing food production to ensure consistent quality, presentation, and compliance with local standards. You will plan and price menus, ensure the proper operation and maintenance of kitchen equipment to uphold safety and sanitation, and closely monitor monthly food inventory, orders, and deliveries to ensure efficiency and adherence to hotel standards. You will regularly review food costs against budget to secure target profit margins while maintaining the property’s Avani brand image and oversee the cleanliness and hygiene of all kitchen areas and procedures.

Qualifications

• Culinary diploma, degree, or equivalent
• 3–5 years kitchen leadership, preferably in hotels or high-volume F&B
• Skilled in menu planning, costing, and kitchen operations
• Strong team leadership and training abilities
• Knowledge of food safety, sanitation, and cost control
• Flexible, works well under pressure, familiar with kitchen software/POS