Sous Chef - Laguna

AccorHotels Middle East; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading hospitality company in Dubai is looking for a talented Sous Chef to join their kitchen team. The ideal candidate will assist the Head Chef in menu planning, supervise kitchen operations, and ensure top-notch food quality. You will play a vital role in maintaining hygiene standards and managing kitchen staff in a fast-paced environment. If you have proven experience in a similar role and a culinary qualification, we want to hear from you. Join us in delivering exceptional dining experiences.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie.
• Ability to manage kitchen staff and facilitate smooth operations.
• Knowledge of HACCP and compliance with hygiene standards.

Responsibilities

• Assist Head Chef in planning menus and food preparations.
• Supervise kitchen staff for efficient service.
• Ensure food quality and presentation meet standards.
• Train and motivate kitchen team members.
• Manage stock levels and storage of food items.

Skills

Leadership

Communication

Food safety knowledge

Ability to work under pressure

Education

Culinary qualification

Job description

Company Description

Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nested on the East Crescent of the renowned Palm Jumeirah.

Nestled among lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai.

With touches of French elegance interlaced throughout the resort, we invite guests to enjoy an environment “Where life lives” and indulge in excellence.

The resort comprises 360 contemporary guest rooms and suites, 182 serviced apartments, four ultra-luxury villas, Sofitel Spa with L’Occitane, a fitness centre, a kids club and offers a large variety of dining options with seven restaurants, five bars, and lounges.

Job Description

• Assist the Head Chef in planning menus, food preparation, and daily kitchen operations
• Supervise and coordinate kitchen staff to ensure smooth and efficient service
• Ensure all food is prepared and presented according to hotel/restaurant standards
• Maintain high standards of food quality, taste, and presentation
• Monitor portion control and minimize food waste
• Ensure compliance with hygiene, health, and safety regulations (HACCP)
• Train, coach, and motivate kitchen team members
• Oversee stock levels, ordering, and proper storage of food items
• Take charge of the kitchen in the absence of the Head Chef
• Ensure equipment is properly used and maintained
• Support cost control and budget management initiatives
• Collaborate with other departments to ensure guest satisfaction

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie
• Strong leadership and communication skills
• Knowledge of food safety and sanitation standards
• Ability to work under pressure in a fast-paced environment
• Culinary qualification is an advantage