Sous Chef - Luxury Hotel Kitchen Operations
Accor Group
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Job summary
Accor is seeking a Sous Chef for luxury hotel kitchen operations in Dubai, UAE. The role focuses on food production, kitchen leadership, menu quality, and guest dining experiences.
You will coordinate daily outlet operations, ensure recipes, plating, hygiene, and service standards meet luxury hotel expectations. The ideal candidate holds a hospitality/culinary qualification with 4–5 years in a 4-5 star hotel; strong leadership, HACCP compliance, and cost awareness are essential.
Qualifications
- Diploma or degree in hospitality, culinary arts or related discipline.
- 4–5 years of experience in a 4–5 star hotel.
- Ability to lead a kitchen team during busy restaurant and buffet operations.
Responsibilities
- Supervise daily food preparation and production across kitchen sections.
- Ensure recipes, portions, presentation, and service schedules are followed.
- Inspect incoming materials for freshness, quantity, quality and compliance.
- Prepare daily market lists and manage ingredient requisitioning and storage.
- Contribute to menu development, costing, and promotional events.
- Coordinate with outlet supervisors to ensure understanding of dishes, promotions and specialties.
- Apply HACCP and hotel food hygiene procedures throughout kitchen operations.
- Organize scheduling, training, and priorities for kitchen staff.
- Check beverage and service readiness during service, ensuring quality and temperature.
Skills
Education
Job description
- Role: Sous Chef - Luxury Hotel Kitchen Operations
- Location: Dubai, United Arab Emirates
- Industry: Hospitality
- Function: Chef/Culinary/Kitchen Management
- Experience: 4-5 years in a 4-5 star hotel
- Job Type: Full-time
Accor is hiring a Sous Chef - Luxury Hotel Kitchen Operations in Dubai, United Arab Emirates, for a Hospitality opportunity focused on food production, kitchen leadership, menu quality, and memorable guest dining. The role requires an experienced culinary professional who can coordinate daily outlet operations while maintaining consistent preparation, presentation, hygiene, and service standards.
The Sous Chef oversees daily food production within the assigned outlet and ensures that every dish meets approved recipes, plating guides, and hotel quality expectations. By coordinating kitchen employees, ingredients, equipment, and service timing, the position directly influences guest satisfaction, food cost control, operational efficiency, and the reputation of the dining outlet.
- Direct daily food preparation and confirm that recipes, portions, presentation standards, and service schedules are followed.
- Inspect raw materials and received goods for quality, quantity, freshness, and compliance with product specifications.
- Prepare outlet market lists and maintain sufficient ingredient availability through accurate planning, requisitioning, and storage.
- Support the Executive Chef with recipe development, menu costing, cuisine concepts, food promotions, and special events.
- Organize assignments, shift schedules, training activities, and operational priorities across kitchen sections.
- Before and during service, monitor buffet presentation, food labels, replenishment levels, temperature, appearance, and overall product quality.
- Coordinate closely with outlet supervisors so serving teams understand menu items, specialties, allergens, and current promotions.
- Apply HACCP procedures and hotel food safety requirements throughout preparation, storage, and service.
- Check that kitchen equipment and utensils remain clean, safe, functional, and correctly positioned.
- Coordinate repair and maintenance requirements with the Engineering department.
- Review food leaving the kitchen and address quality or presentation concerns before service.
- Record operational information in logbooks and deliver complete shift handovers to culinary leaders.
- Recommend practical improvements to menus, workflows, kitchen systems, and service procedures.
- Build a calm, disciplined kitchen environment that supports punctuality, teamwork, and consistent performance.
- Respond professionally to guest questions and communicate feedback or suggestions to the Executive Chef.
- Assist other hotel departments or culinary areas when business requirements demand additional support.
The successful candidate will hold a diploma or degree in vocational hospitality, culinary arts, or a related discipline. Applicants should bring 4-5 years of relevant experience within a 4-5 star hotel and demonstrate the confidence to guide a kitchen team during busy restaurant and buffet operations. A strong understanding of food quality, menu execution, stock planning, kitchen hygiene, and guest service is essential. The position suits a composed culinary professional who communicates clearly, protects standards, and remains attentive to both operational detail and team morale.
- Professional food preparation and presentation
- Luxury hotel kitchen operations
- HACCP and food safety compliance
- Standard recipe and plating control
- Menu development and food costing
- Ingredient inspection and stock requisitioning
- Buffet setup and replenishment management
- Kitchen scheduling and work allocation
- Culinary team coaching and on-the-job training
- Equipment inspection and maintenance coordination
- Guest interaction and menu knowledge
- Shift reporting and kitchen logbook management
This position offers practical exposure to an internationally established Hospitality organization with structured culinary learning and career mobility. Accor provides access to academy learning programs, worldwide employee hotel discounts, opportunities to grow across properties and brands, and participation in corporate social responsibility initiatives. Dubai's active luxury hotel and dining market also creates strong long-term demand for experienced kitchen leaders.
Accor is an international hospitality group operating a diverse portfolio of hotels and brands around the world. The company supports professional development, internal mobility, responsible hospitality practices, and distinctive guest experiences across its properties.
- Country: United Arab Emirates
- City: Dubai
- Industry: Hospitality
- Function: Chef/Culinary/Kitchen Management
- Salary: 7000-10000
- Estimated salary range based on similar jobs in Dubai; please confirm the final offer with the employer.
- Gender: Any
- Candidate Nationality: Any
- Job Type: Full-time
Job Snapshot
- Role: Sous Chef - Luxury Hotel Culinary Operations
- Location: Dubai, United Arab Emirates
- Industry: Hospitality
- Function: Chef/Culinary/Kitchen Management
- Experience: 4-5 years in a 4-5 star hotel
- Job Type: Full-time
The Sous Chef - Luxury Hotel Culinary Operations role in Dubai, United Arab Emirates, presents a Hospitality hiring opportunity for a skilled chef experienced in premium hotel kitchens. The position combines food production leadership, menu execution, ingredient control, kitchen team coordination, and direct support for consistent guest dining experiences.
Working closely with the Executive Chef and senior culinary team, the Sous Chef will coordinate daily production for the assigned outlet. The role protects food quality, controls kitchen resources, strengthens service efficiency, and ensures that every dish leaving the kitchen reflects established hotel standards.
- Supervise daily preparation and production activities across the assigned kitchen sections.
- Ensure recipes, portion sizes, cooking methods, and plating guides are followed consistently.
- Inspect incoming food materials for freshness, quantity, quality, and product specification compliance.
- Prepare daily market lists and manage ingredient requisitioning, storage, and availability.
- Contribute ideas for menus, seasonal dishes, culinary concepts, promotions, and hotel events.
- Assist with recipe documentation, menu costing, production planning, and waste control.
- During restaurant and buffet service, check food presentation, labels, replenishment, temperature, and freshness.
- Coordinate with outlet supervisors so service employees understand each dish, promotion, and specialty being offered.
- Apply HACCP requirements and hotel food hygiene procedures throughout kitchen operations.
- Allocate tasks and organize employee schedules, section coverage, training, and daily priorities.
- Conduct practical on-the-job coaching to improve kitchen consistency and employee capability.
- Check utensils and equipment for cleanliness, safe placement, and proper working condition.
- Report repair requirements and coordinate maintenance support with the Engineering department.
- Review completed dishes before service and correct quality or presentation issues immediately.
- Maintain clear operational records through logbooks, memoranda, briefings, and shift handovers.
- Recommend workflow or procedural changes that improve speed, quality, and guest satisfaction.
- Answer guest questions about dishes and recommend available specialties when required.
- Communicate guest feedback to the Executive Chef and support appropriate service improvements.
- Promote punctuality, professional grooming, teamwork, discipline, and respect within the kitchen brigade.
Candidates should hold a diploma or degree in vocational hospitality, culinary arts, or a comparable field. The role requires 4-5 years of culinary experience gained within a 4-5 star hotel environment. The preferred candidate understands high-volume kitchen production, buffet service, food safety, inventory planning, and premium presentation standards. A calm leadership style, attention to detail, sound judgment, and the ability to coordinate effectively with culinary and service teams are important for success.
- Luxury hotel kitchen supervision
- Professional cooking and food preparation
- Recipe and plating standard control
- HACCP and kitchen hygiene procedures
- Menu planning and culinary costing
- Ingredient inspection and quality assurance
- Food requisitioning and inventory coordination
- Buffet setup and service monitoring
- Kitchen scheduling and task allocation
- Culinary employee training
- Waste and portion control
- Equipment inspection and maintenance reporting
- Guest communication and menu explanation
- Shift briefings and operational handovers
Accor offers a structured environment where culinary professionals can develop through academy learning programs and practical exposure to international hotel operations. Employees may access worldwide hotel discounts, pursue career opportunities across properties and brands, and participate in responsible hospitality initiatives. The position also provides valuable experience within Dubai's active luxury hotel and restaurant market.
Accor is a worldwide hospitality group with an extensive collection of hotel brands and properties. Its operating culture supports employee development, internal career mobility, responsible business practices, and high-quality guest experiences.
- Country: United Arab Emirates
- City: Dubai
- Industry: Hospitality
- Function: Chef/Culinary/Kitchen Management
- Salary: 7000-10000
- Estimated salary range based on similar jobs in Dubai; please confirm the final offer with the employer.
- Gender: Any
- Candidate Nationality: Any
- Job Type: Full-time
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