Sous chef

Hyatt Hotels Corporation; Dubai; On-site; AED 360,000 - 720,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Sous Chef in Dubai to assist in managing the kitchen operations and ensuring guest satisfaction. The role emphasizes leadership, brand standards, and efficient kitchen administration.

Ideal candidates will have 2+ years as Sous Chef or 4+ years as Chef de Partie in luxury hotels, with expertise in fusion cuisine and strong knowledge of hygiene and safety.

Qualifications

• 2 years as Sous Chef or 4 years as Chef de Partie in hotel or large restaurant
• Experience in luxury international brands preferred
• Expertise in Bar/restaurant fusion cuisine
• Knowledge of kitchen hygiene and occupational health and safety standards
• MS Office and Recipe Maintenance System exposure preferred
• Degree or diploma in Hospitality or Tourism management advantageous
• Experience in Sales or Assistant Manager in hotel operations is a plus
• Strong problem solving, administrative and interpersonal skills
• Knowledge of ISO 14001:2015 EMS standards and environmental procedures

Responsibilities

• Assist in managing the kitchen operation as a profit center
• Plan, organize, direct and control Kitchen activities to maximize guest satisfaction
• Uphold brand standards and Hyatt corporate strategies in daily operations

Skills

Kitchen management

Food preparation

Food safety

MS Office familiarity

Education

Hospitality or Tourism degree

Tools

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.

The Sous Chef is responsible to assist in managing the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

Expertise in Bar/restaurant fusion cuisine.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Ideally with a relevant degree or diploma in Hospitality or Tourism management.

Minimum 2 years work experience in Sales or Assistant Manager in hotel operations.

Good problem solving, administrative and interpersonal skills are a must.

Knowledge of ISO 14001:2015 (EMS) standards and ability to comply with HRDCH environmental management procedures.

Our family is always growing. Want to be in the know?