Sous Chef – French Cuisine Experience

AccorHotels Middle East; Abu Dhabi; On-site; AED 150,000 - 250,000; Full time

Job summary

Fairmont Bab Al Bahr in Abu Dhabi is seeking a Sous Chef for French cuisine to support the Executive Chef, lead a culinary team, and maintain luxury standards.

You will craft and present French dishes, supervise junior staff, ensure HACCP compliance, and collaborate with F&B to create memorable dining experiences. This role requires 3–5 years in French cuisine within luxury hotels; HACCP certification preferred.

Qualifications

• Minimum 3–5 years of experience as Sous Chef or Senior Chef de Partie in French cuisine within a luxury hotel or fine-dining setting.
• Strong knowledge of classical and contemporary French cooking techniques.
• Experience in upscale or Michelin-standard establishments desirable.

Responsibilities

• Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
• Prepare, cook and present French dishes to luxury standards.
• Maintain consistency in food quality, taste, portioning and presentation across menus.
• Foster a positive, collaborative kitchen culture and train junior staff.
• Ensure HACCP compliance, hygiene, and safety across all kitchen areas.

Skills

French cuisine

Food safety

Leadership

Guest satisfaction

Education

HACCP certification

Job description

Job description

Company Description

Fairmont Bab Al Bahr is a 5-star Abu Dhabi beach resort with a stunning setting on Abu Dhabi Creek. Our luxurious urban hideaway offers unparalleled panoramas over the glittering white-marble minarets of the iconic Sheikh Zayed Grand Mosque. Alongside exquisite restaurants and bars, Fairmont Abu Dhabi boasts 366 spacious rooms, suitesand a villa. Designed with discerning business and leisure guests in mind, our incomparable facilities include a private beach, pool, meeting rooms, and a magnificent ballroom for lavish celebrations.

Job Description

The Sous Chef – French Cuisine is responsible for supporting the Executive Chef in the management and operation of the culinary team, with a primary focus on authentic and contemporary French cuisine. The role requires exceptional culinary expertise, leadership skills, and a passion for delivering world-class dining experiences in a luxury hospitality environment. The Sous Chef will ensure the highest standards of food quality, presentation, hygiene, and guest satisfaction while maintaining operational efficiency and profitability.

• Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
• Prepare, cook, and present French cuisine dishes to the highest luxury hospitality standards.
• Maintain consistency in food quality, taste, portioning, and presentation across all menu offerings.
• Develop innovative French-inspired menus, seasonal specialties, and signature dishes.
• Ensure all food is prepared in accordance with approved recipes and hotel standards.
• Monitor food production to guarantee timely service and exceptional guest experiences.
• Supervise, mentor, and train junior chefs and kitchen staff.
• Conduct regular coaching sessions to develop culinary techniques and service standards.
• Foster a positive, collaborative, and performance-driven kitchen culture.
• Assist in scheduling staff and ensuring adequate manpower coverage.
• Lead kitchen operations in the absence of the Executive Chef.
• Enforce strict compliance with HACCP, food safety regulations, and hotel policies.
• Conduct regular inspections to ensure cleanliness, sanitation, and organization of all kitchen areas.
• Monitor storage, handling, and labeling procedures for all food products.
• Ensure compliance with local health and safety regulations.
• Support food cost management through effective portion control and waste reduction initiatives.
• Monitor inventory levels and assist with purchasing requirements.
• Participate in stocktaking, cost analysis, and forecasting.
• Ensure optimal utilization of ingredients while maintaining quality standards.
• Collaborate with Food & Beverage teams to create memorable dining experiences.
• Respond professionally to guest feedback and special dietary requests.
• Support VIP functions, banquets, and special culinary events as required.
• Continuously seek opportunities to enhance guest satisfaction and restaurant reputation.

Qualifications

• Minimum 3-5 years of experience as Sous Chef or Senior Chef de Partie specializing in French cuisine within a luxury hotel or fine-dining environment.
• Strong knowledge of classical and contemporary French cooking techniques.
• Experience working in upscale restaurants, luxury hotels, or Michelin-standard establishments is highly desirable.
• Certified in Food Safety and Hygiene (HACCP certification preferred).