Sous Chef

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

Job summary

A leading hotel brand in Dubai is seeking a skilled Kitchen Leader to manage all kitchen operations. The role involves directing and training staff, planning menus, and ensuring compliance with food safety standards. Candidates should hold a culinary diploma and have 3–5 years of experience in high-volume settings. Strong leadership abilities and knowledge of cost control are essential. This position offers a dynamic work environment and the chance to uphold the hotel's brand image.

Qualifications

• 3–5 years of kitchen leadership experience, preferably in hotels or high-volume food and beverage settings.
• Strong skills in menu planning, costing, and overall kitchen operations.
• Knowledgeable in food safety and sanitation practices.

Responsibilities

• Lead and oversee kitchen operations, ensuring quality and compliance with standards.
• Manage food purchasing, menu planning, and recipe development.
• Monitor food inventory and adhere to budgeted food costs.

Skills

Menu planning

Team leadership

Food safety knowledge

Cost control

Education

Culinary diploma or equivalent

Tools

Kitchen software/POS

Job description

Job Description

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