Sous Chef

Befit Sports Club; Dubai; On-site; AED 223,000 - 402,000; Full time

Benefits offered by this job

SEVEN Wellness Club

F&B discount

Career growth

Supportive culture

Club access to facilities

Job summary

Befit Sports Club in Dubai seeks an Executive Sous Chef to assist the Chef in overseeing kitchen operations, ensuring high-quality dishes and strict food safety standards.

The role requires strong leadership, adaptability, and culinary expertise; you will plan menus, manage staff, control costs, and coordinate with other departments to maintain a smooth kitchen workflow.

Qualifications

• Requires a culinary degree from an accredited institution.
• Minimum 6 years of experience in premium hospitality environments.
• Strong leadership, organization, and food-safety expertise (HACCP).

Responsibilities

• Oversee kitchen operations and ensure high-quality dish preparation.
• Plan menus, supervise staff, and manage inventory and budgets.
• Maintain HACCP compliance and drive food safety standards.
• Lead and coach kitchen teams, monitor performance, and conduct appraisals.
• Coordinate with relevant departments to ensure smooth workflow.
• Ensure superior food presentation and cost-control practices.

Skills

Leadership

Culinary Expertise

English Proficiency

Team Management

Education

Culinary degree

Job description

The Executive Sous Chef assists the Chef in overseeing kitchen operations ensuring the preparation of high-quality dishes and maintaining food safety standards. Key responsibilities include menu planning supervising kitchen staff managing inventory maintaining budgetary controls and ensuring smooth kitchen workflow. This role requires strong leadership adaptability resilience culinary expertise and a proactive mindset to excel in a demanding yet rewarding environment with the ability to uphold the DOSE standards.

Key Responsibilities and Expectations

• Kitchen Coordination: Oversee and coordinate all kitchen operations with effective communication and organisation.
  
• Facility Management: Ensure kitchens and storage areas are in the best working condition adhering to the highest hygiene standards.
  
• Planning & Procurement: Develop menus budgets and product purchase plans ensure quality control of delivered goods and proper storage practices.
  
• Performance Management: Guide team members establish performance standards and monitor outcomes effectively.
  
• Leadership Excellence: Create a positive work environment provide constructive feedback and exemplify professional management practices.
  
• Hands-On Leadership: Actively participate in food preparation ensuring top-tier performance in front and back-of house operations.
  
• Team Management: Oversee kitchen staff schedules conduct evaluations and appraisals motivate the team and enforce regulations.
  
• Creative Food Presentation: Design and supervise visually appealing and decorative food displays.
  
• Cost Control: Manage costs through meticulous recipe preparation price comparisons and process inspections.
  
• Staff Training & Development: Train mentor and motivate kitchen staff to exceed established food preparation standards consistently.
  
• Health & Safety: Maintain food safety compliance in storage preparation and service while overseeing HACCP documentation.
  
• Interdepartmental Collaboration: Coordinate with Food & Beverage HR Engineering Housekeeping and Finance for seamless operations.
  
• Inspections: Lead monthly kitchen and back-of-house inspections with relevant departments.
  
• Customer-Focused Service: Deliver exceptional service to enhance customer satisfaction and loyalty.
  
• Business Integrity: Foster sound financial decision-making honesty and integrity in all operations.
  
• Administration: Manage correspondence in English and Arabic and oversee office operations in the absence of the Executive Chef.
  
• Chef Tournant Duties: Substitute for chefs on leave to maintain operational continuity.
  
• Quality Control: Ensure superior quality standards are identified monitored and maintained across all culinary operations.
  

Core Competencies

This position demands strong leadership excellent organisational skills exceptional culinary expertise a focus on customer satisfaction and an unwavering commitment to excellence in all aspects of the role

Requirements

• Proficient in multiple cuisines to uphold and enhance the restaurants reputation.
  
• Hands-on proactive approach to all sides of food service.
  
• Strong knowledge of and compliance with HACCP TACCP VACCP standards.
  
• Culinary degree from an accredited university/college.
  
• Minimum of 6 years of experience in a 5-star hotel resort cruise ship or high-profile restaurant environment.
  
• At least 3 years as a Sous Chef in a 5-star setting preferably in a multinational environment.
  
• Strong leadership and motivational skills to enhance employee productivity and satisfaction in the kitchen.
  
• Familiarity with supplies equipment and modern culinary techniques.
  
• Expertise in food ordering cost control and inventory management.
  
• Up-to-date knowledge of culinary trends and quality standards in the Middle East and Europe.
  
• Proven experience in planning organising executing and events.
  
• Strong command of English both written and verbal.
  

Benefits

• Competitive Salary: Based on experience and role responsibilities
  
• Club Access: Full access to SEVEN Wellness Club facilities and classes
  
• F&B Discount: 50% off all in-house food and beverage items at The Dose by Silvena
  
• Career Growth: Opportunities to grow across SEVEN s expanding group of brands
  
• Supportive Culture: A team-oriented environment that values initiative professionalism and well-being