Sous Chef

The First Group; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading hospitality company in Dubai is seeking a skilled Sous Chef to enhance kitchen operations and ensure high-quality food production. The role includes menu development, team training, and strict adherence to food safety standards. Ideal candidates will have experience in a similar role and a passion for culinary excellence. Join us for an opportunity to grow in a dynamic environment.

Qualifications

• Experience as a Sous Chef in a hotel or restaurant setting.
• Ability to maintain high standards of food quality and presentation.
• Effective communication skills for team collaboration.

Responsibilities

• Assist in day-to-day kitchen operations.
• Prepare and develop menus.
• Train and develop junior kitchen staff.
• Monitor food quality and compliance with safety regulations.

Skills

Kitchen equipment handling

High culinary standards

Team leadership

Food safety compliance

Education

Culinary degree or equivalent experience

Tools

Food Management Control (FMC)

HACCP

Job description

Overview

The First Collection Waterfront is an upscale hotel situated in Dubai's vibrant Business Bay district, amidst the picturesque Dubai Canal, providing access to attractions, entertainment, and dining. Featuring 327 guest rooms with canal-side views, stays serve as retreats for business and leisure travellers alike. Guest facilities include a fully equipped gym, spa, rooftop swimming pool, and signature dining options. Guests also have exclusive access to Soluna Restaurants and Beach Club on Palm Jumeirah, offering a blend of city exploration and a beachside retreat.

The First Collection Waterfront is part of The First Collection portfolio, an award-winning brand emphasising comfort and ease in bespoke accommodation. Our hotels offer immersive experiences designed for genuine connections.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock opportunities for professional growth with The First Collection Waterfront.

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of upscale hotels, signature restaurants, and leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team brings decades of experience from renowned hotel brands and a deep understanding of the Dubai and GCC markets. We offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging global insights and regional expertise, we ensure that every aspect of your hotel is managed with precision and care, aiming to optimise performance, boost profitability, and deliver sustainable growth for the property.

Job Description

• Review all written communication (daily/weekly reservations, rooming list, BEOs) and determine actions as required.
• Assist Chef de Cuisine in day-to-day operations.
• Prepare and develop menus, perform recipe costing, and train dishes.
• Assist with training and development.
• Communicate with restaurant managers for smooth front- and back-of-house operations.
• Maintain strong guest relationships and ensure outlets are communicated to and executed by all hotel departments to support successful meetings.
• Monitor kitchen preventive equipment and manage the culinary equipment list.
• Maintain high service levels through ongoing training and coaching of direct reports; implement daily and monthly training plans.
• Inspect and oversee the cleanliness and maintenance of all function spaces, public areas, and service areas.
• Responsible for weekly and monthly schedules and payroll for the outlet.
• Oversee stock rotation, direct purchasing, and control of expiry food products.
• Knowledge of all food and beverage procedures, standards, quality presentation, service, products, and local health and sanitation standards.
• Estimate daily production needs; apply line checks and MEP monitoring.
• Respond to guest needs during hours of operation.
• Ensure internal communication is maintained daily.
• Assess quality control of food production.
• Collaborate with kitchen sections to ensure smooth and efficient service.
• Present a pleasant and professional image to contacts at all times.
• Complete food inventory and ordering through FMC.
• Lead and support junior team members through training.
• Implement and monitor training matrix; oversee all talent PRP.
• Seek solutions to minor obstacles and report issues daily as they arise.
• Review daily production sheets with chefs or junior sous chefs when senior staff are not available.
• Prepare and delegate production of food items to meet standards and ensure no interruptions to guest service.
• Minimise over-production and food waste; ensure proper rotation, labeling, and storage to reduce costs.
• Operate kitchen equipment safely and ensure proper handling, storage, preparation, and serving of food according to hotel and government guidelines.
• Monitor deficiencies in equipment and food quality; coordinate with the relevant departments.
• Comply with safety regulations and participate in the hotel health and safety program; adhere to environmental policies.
• Log information in the kitchen log book and work as a team; assist other outlets when needed.
• Work with HACCP to ensure compliance with hotel food safety and local authorities.
• Ideally PIC Level trained.

Desired Skill & Expertise

Effectively monitor the daily outlet operations, providing support and guidance to fellow outlet Chefs to ensure success and a positive guest experience.

The Sous Chef is responsible for ensuring meals from the kitchen are of high quality, consistent, visually appealing, well priced, and within cost guidelines. He/she should provide training for all staff, meet corporate quality standards, and help establish and enforce food specifications, portion control, recipes, and sanitation.