Sous Chef

Arabian Park Hotel; Dubai; On-site; AED 156,000 - 223,000; Full time

Job summary

Arabian Park Hotel is seeking a passionate Sous Chef to oversee the main and outlet kitchen, ensuring quality and presentation within standardized menus. You will train staff, monitor production standards, and contribute to event menu concepts while upholding HACCP and hygiene compliance.

The ideal candidate has a professional kitchen apprenticeship, at least three years of quality-establishment experience, and strong English communication. Be prepared to lead in a multicultural team environment.

Qualifications

• Professional kitchen apprenticeship or chefs training course.
• At least three years of experience in quality establishments.
• Excellent culinary skills and ability to communicate in English.

Responsibilities

• Supervise main/outlet kitchen in food preparation and presentation per SOPs and standardized menu guidelines.
• Monitor production standards to ensure highest quality.
• Control hotel food cost and assist in budget management.
• Contribute to concept ideas and menus for events and functions; encourage ideas from staff.
• Ensure HACCP standards and hygiene per municipality requirements.
• Provide on-the-job training for culinary staff and promote health & safety.

Skills

Hotel operations

Effective communication

Team leadership

Adaptability

Customer focus

Drive for results

Multicultural teamwork

Education

Professional kitchen apprenticeship/chefs training

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.

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

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, ‘hands on’ and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies:

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results