Sous Chef (Banquet Kitchen)

Palazzo Versace Dubai; Dubai; On-site; AED 90,000 - 130,000; Full time

Job summary

Palazzo Versace Dubai is seeking a skilled Sous Chef to oversee the Banquet Kitchen during high-volume events in a luxury hotel setting.

You will supervise culinary teams, ensure adherence to recipes and luxury standards, and collaborate with Events, Stewarding, and Service teams to deliver flawless banquet experiences.

Qualifications

• 3–5 years of Sous Chef experience in a 5-star luxury hotel.
• Strong banquet and large-scale event operations experience.
• Excellent knowledge of international cuisine and plating.
• Proven leadership and team management skills.
• Strong organizational and communication abilities.
• Ability to work under pressure in fast-paced settings.
• HACCP and food safety knowledge.
• Culinary qualification from a recognized institution preferred.

Responsibilities

• Assist in managing daily Banquet Kitchen operations and ensure efficient food production.
• Supervise, train, and motivate the culinary team to high standards.
• Ensure banquet menus and dishes meet luxury hotel standards and recipes.
• Coordinate with Banquet, Events, Stewarding, and Service teams for seamless events.
• Monitor food quality, presentation, portions, and consistency.
• Maintain HACCP, hygiene, and health & safety compliance.
• Assist with menu planning, recipe development, and cost control.
• Monitor inventory, storage, and wastage to optimize costs.
• Lead kitchen during high-volume events while upholding service quality.
• Ensure mise en place and readiness for all banquet functions.

Skills

Sous Chef experience

Leadership

Banquet operations

International cuisine knowledge

Cost control & menu planning

Education

Culinary qualification from a recognized institution

Job description

• Assist in managing the daily operations of the Banquet Kitchen and ensure efficient food production.
• Supervise, train, and motivate the culinary team to maintain high standards of performance and professionalism.
• Ensure all banquet menus and dishes are prepared and presented according to established recipes and luxury hotel standards.
• Coordinate closely with the Banquet, Events, Stewarding, and Service teams to ensure seamless execution of functions.
• Monitor food quality, presentation, portion control, and consistency.
• Ensure compliance with food safety, hygiene, HACCP, and health and safety standards.
• Assist with menu planning, recipe development, and cost control.
• Monitor food inventory, storage, and wastage to maximize efficiency and minimize costs.
• Lead the kitchen team during high-volume events while maintaining quality and service standards.
• Ensure proper mise en place and readiness for all banquet functions.

Key Responsibilities:

• Assist in managing the daily operations of the Banquet Kitchen and ensure efficient food production.
• Supervise, train, and motivate the culinary team to maintain high standards of performance and professionalism.
• Ensure all banquet menus and dishes are prepared and presented according to established recipes and luxury hotel standards.
• Coordinate closely with the Banquet, Events, Stewarding, and Service teams to ensure seamless execution of functions.
• Monitor food quality, presentation, portion control, and consistency.
• Ensure compliance with food safety, hygiene, HACCP, and health and safety standards.
• Assist with menu planning, recipe development, and cost control.
• Monitor food inventory, storage, and wastage to maximize efficiency and minimize costs.
• Lead the kitchen team during high-volume events while maintaining quality and service standards.
• Ensure proper mise en place and readiness for all banquet functions.

Candidate Requirements:

• Minimum 3–5 years of experience in a similar Sous Chef role within a 5-star luxury hotel or high-end hospitality environment.
• Strong experience in banquet and large-scale event operations.
• Excellent knowledge of international cuisine, food preparation, and presentation.
• Proven leadership and team management skills.
• Strong organizational and communication skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Knowledge of HACCP and food safety standards.
• Culinary qualification from a recognized institution is preferred.