Sous Chef

BANYAN TREE; Dubai; On-site; AED 201,000 - 312,000; Full time

Job summary

Banyan Tree Dubai is seeking a hands-on Sous Chef to support the Executive Chef in leading daily kitchen operations, ensuring high standards of food quality and presentation. You will guide the culinary team, maintain HACCP hygiene, and contribute to dining experiences that reflect Banyan Tree s commitment to quality and thoughtful hospitality.

In this role you will lead sections, develop menus, mentor junior cooks, manage costs, and collaborate with hotel teams to deliver exceptional guest

Qualifications

• Previous experience as a Sous Chef in luxury hotel, resort or high-end restaurant.
• Strong culinary knowledge with proven leadership.
• Good understanding of food cost, inventory, portion control and waste management.
• Strong knowledge of HACCP, food safety and hygiene standards.
• Culinary qualification or relevant professional certification preferred.

Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations and ensuring smooth efficient service.
• Lead and coordinate kitchen sections during preparation and service.
• Ensure dishes are prepared and presented consistently according to approved recipes and quality standards.
• Maintain strong standards of mise-en-place, portioning, presentation and execution.
• Take responsibility for kitchen operations in the Executive Chef's absence when required.
• Support menu development, seasonal offerings, events and special culinary requirements.
• Lead, coach and develop Junior Sous Chefs, Chef de Parties and junior culinary colleagues.
• Provide clear direction and ensure strong execution during preparation and service.
• Support training, performance and development across the culinary team.
• Lead by example and foster a positive, respectful and collaborative kitchen culture.
• Ensure food consistently meets Banyan Tree Dubai's standards for quality, taste and presentation.
• Conduct regular quality checks and address any inconsistencies promptly.
• Maintain strong awareness of allergens, dietary requirements and guest preferences.
• Contribute to menu development and continuously look for ways to enhance the culinary experience.
• Support food cost management, portion control, inventory and stock management.
• Monitor ingredient usage and ensure correct storage, labeling and FIFO rotation.
• Minimise food waste and promote responsible use of ingredients and resources.
• Support sustainable kitchen practices and the use of seasonal and locally sourced products where appropriate.
• Ensure full compliance with HACCP, food safety hygiene and kitchen SOPs.
• Maintain clean, organised and safe working areas.
• Ensure the culinary team follows established safety and hygiene standards.
• Monitor kitchen equipment and report maintenance or safety concerns promptly.
• Work closely with the Executive Chef and wider culinary team to deliver smooth daily operations.
• Coordinate effectively with Food & Beverage Stewarding, Purchasing and other hotel teams.
• Support banqueting events and wider culinary requirements when needed.

Skills

Strong leadership

Culinary excellence

Food safety HACCP

Cost control

Education

Culinary qualification

Job description

As a Sous Chef at Banyan Tree Dubai you will support the Executive Chef in leading the day-to-day culinary operation ensuring consistently high standards of food quality presentation and service This is a hands-on leadership role responsible for guiding and developing the culinary team maintaining strong operational standards and contributing to dining experiences that reflect Banyan Tree s commitment to quality thoughtful hospitality and a strong sense of place

Key Responsibilities

Culinary Operations

• Support the Executive Chef in overseeing daily kitchen operations and ensuring smooth efficient service
• Lead and coordinate kitchen sections during preparation and service
• Ensure dishes are prepared and presented consistently according to approved recipes and quality standards
• Maintain strong standards of mise-en-place portioning presentation and execution
• Take responsibility for kitchen operations in the Executive Chef s absence when required
• Support menu development seasonal offerings events and special culinary requirements

Team Leadership

• Lead coach and develop Junior Sous Chefs Chef de Parties and junior culinary colleagues
• Provide clear direction and ensure strong execution during preparation and service
• Support training performance and development across the culinary team
• Lead by example and foster a positive respectful and collaborative kitchen culture

Quality amp Guest Experience

• Ensure food consistently meets Banyan Tree Dubai s standards for quality taste and presentation
• Conduct regular quality checks and address any inconsistencies promptly
• Maintain strong awareness of allergens dietary requirements and guest preferences
• Contribute to menu development and continuously look for ways to enhance the culinary experience

Cost Control amp Sustainability

• Support food cost management portion control inventory and stock management
• Monitor ingredient usage and ensure correct storage labelling and FIFO rotation
• Minimise food waste and promote responsible use of ingredients and resources
• Support sustainable kitchen practices and the use of seasonal and locally sourced products where appropriate

Health Safety amp Hygiene

• Ensure full compliance with HACCP food safety hygiene and kitchen SOPs
• Maintain clean organised and safe working areas
• Ensure the culinary team follows established safety and hygiene standards
• Monitor kitchen equipment and report maintenance or safety concerns promptly

Collaboration

• Work closely with the Executive Chef and wider culinary team to deliver smooth daily operations
• Coordinate effectively with Food amp Beverage Stewarding Purchasing and other hotel teams
• Support banqueting events and wider culinary requirements when needed

Qualifications

Qualifications amp Experience

• Previous experience as a Sous Chef within a luxury hotel resort or high-end restaurant
• Strong culinary knowledge with proven experience leading kitchen operations and teams
• Good understanding of food cost inventory portion control and waste management
• Strong knowledge of HACCP food safety and hygiene standards
• Culinary qualification or relevant professional certification is preferred

Competencies

• Strong culinary and technical expertise
• Confident hands-on leadership and team development skills
• Excellent attention to quality and consistency
• Strong organisation decision-making and ability to perform under pressure
• Commercial awareness and understanding of kitchen cost control
• Positive collaborative and solutions-focused approach
• Passion for culinary excellence and memorable guest experiences
• Commitment to responsible kitchen practices and Banyan Tree s culture of care

Qualifications & ExperiencePrevious experience as a Sous Chef within a luxury hotel, resort or high-end restaurant. Strong culinary knowledge with proven experience leading kitchen operations and teams. Good understanding of food cost, inventory, portion control and waste management. Strong knowledge of HACCP, food safety and hygiene standards. Culinary qualification or relevant professional certification is preferred.CompetenciesStrong culinary and technical expertise. Confident, hands-on leadership and team development skills. Excellent attention to quality and consistency. Strong organisation, decision-making and ability to perform under pressure. Commercial awareness and understanding of kitchen cost control. Positive, collaborative and solutions-focused approach. Passion for culinary excellence and memorable guest experiences. Commitment to responsible kitchen practices and Banyan Tree s culture of care.