Sous Chef - Outlet Kitchen Operations

Accor Group; Dubai; On-site; AED 66,960 - 111,600; Full time

Benefits offered by this job

Discounted rates at Accor properties

Company academies & learning programs

Cross-brand development opportunities

CSR initiatives involvement

Job summary

Accor in Dubai is seeking a Sous Chef - Outlet Kitchen Operations to oversee food production and outlet service quality. The role centers on station leadership, inventory control, recipe compliance, and seamless involvement across the brigade during service.

Ideal candidates bring 1–2 years in a four- or five-star hotel, strong HACCP knowledge, and hands-on cooking skills alongside leadership capabilities to guide teammates and maintain high standards.

Qualifications

• Diploma or degree in hospitality, culinary arts, or a related discipline.
• 1–2 years of experience in a four- or five-star hotel.
• Hands-on cooking ability with leadership potential.

Responsibilities

• Prepare inventory and mise en place for service.
• Organise ingredients, equipment, and station prep.
• Ensure recipes are followed and plating meets standards.
• Assist with menu costing, buffet control, and food quality.
• Coach junior kitchen staff and support cross‑station coverage.

Skills

Kitchen operations

Food production

Mise en place

Recipe costing

Plating standards

Portion control

Waste reduction

Inventory prep

HACCP compliance

Team coaching

Shift handover

Education

Diploma in Hospitality

Job description

Sous Chef - Outlet Kitchen Operations Job Snapshot Role: Sous Chef - Outlet Kitchen Operations Location: Dubai, United Arab Emirates Industry: Hospitality Function: Food and Beverage Experience: 1-2 years in a four-star or five-star hotel Job Type: Full-time Position Overview Accor is hiring a Sous Chef - Outlet Kitchen Operations in Dubai, United Arab Emirates, for a Hospitality opportunity focused on food production, kitchen supervision, recipe compliance, and outlet service quality. The successful candidate will coordinate daily preparation, inspect ingredients and finished dishes, support the culinary brigade, and maintain reliable operating standards throughout each service period. This role contributes directly to guest satisfaction, food-cost control, kitchen safety, and the consistency of restaurant and buffet offerings. It requires a practical chef who can lead an assigned station, cover other sections when necessary, and communicate effectively with culinary and restaurant teams.

Job Details Country: United Arab Emirates City: Dubai Industry: Hospitality Function: Food and Beverage Salary: 6000-10000 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

Role Context The Sous Chef supports the Executive Sous Chef and Executive Chef in running an organized, cost-conscious, and quality-driven hotel kitchen. Responsibilities extend beyond cooking and include inventory preparation, recipe costing, receiving checks, buffet control, staff guidance, and accurate operational documentation. During live service, the position maintains calm within the brigade and verifies that every dish leaving the kitchen meets approved standards. Careful planning and communication will help the outlet reduce waste, avoid shortages, and respond smoothly to changing guest demand.

Key Responsibilities

• Prepare an accurate inventory list for the assigned kitchen station.
• Organize ingredients, equipment, and mise en place before each service.
• Maintain sufficient knowledge of other sections to provide coverage when another chef is absent.
• Follow standardized recipes, portion requirements, and plating guides.
• Inspect food before it leaves the kitchen for presentation, temperature, freshness, and consistency.
• Prepare daily market lists and submit ingredient requirements to the Executive Sous Chef.
• Check incoming goods personally to confirm the required quality and quantity.
• Reject or report ingredients that fail to meet hotel specifications.
• Develop recipes and provide reliable costing information when requested.
• Support the Executive Chef and Executive Sous Chef in planning seasonal menus, promotions, and culinary events.
• Recommend food concepts that suit outlet demand and operational capacity.
• Coordinate daily with Outlet Supervisors regarding menu items, preparation details, shortages, and service priorities.
• Explain dishes and relevant menu information clearly to restaurant colleagues.
• Control food waste without weakening portion size, presentation, or product quality.
• Monitor preparation levels and adjust production according to occupancy and expected demand.
• Suggest practical changes that improve kitchen efficiency and service delivery.
• Maintain operational records, control documents, logbooks, and shift reports.
• Share essential information with the incoming shift to ensure continuity.
• Attend outlet briefings, culinary meetings, and scheduled training.
• Coach junior kitchen employees and share relevant techniques and product knowledge.
• Encourage cooperation, discipline, and professional pride within the brigade.
• Before buffet and restaurant service begins, the Sous Chef will confirm that food displays are complete, correctly labelled, and ready for guests.
• Inspect buffet quantity, temperature, appearance, and food labels before opening.
• Refill buffet items promptly while protecting freshness and presentation.
• Continue monitoring food quality throughout the service period.
• Assist guests with dish explanations and suitable recommendations when required.
• Highlight current specialties and food promotions accurately.
• Maintain a composed and productive kitchen atmosphere during busy periods.
• Confirm that kitchen equipment is clean, safe, operational, and returned to its proper location.
• Remove or report hazards before they affect colleagues or service.
• Apply HACCP requirements and hotel food-safety procedures throughout preparation, storage, and service.
• Maintain high standards of personal hygiene, grooming, and uniform presentation.
• Follow hotel policies covering conduct, safety, discipline, and grievance procedures.
• Support other culinary areas when business volumes or guest requirements make assistance necessary.
• Perform additional kitchen duties assigned by culinary management.

Ideal Profile

Applicants should hold a diploma or degree in vocational hospitality, culinary arts, food production, or a related discipline. The position requires 1-2 years of relevant experience within a four-star or five-star hotel. The preferred candidate will combine hands‑on cooking ability with developing leadership skills. They should be comfortable organizing a station, inspecting ingredients, supervising preparation, controlling buffet output, and making sound decisions during demanding service periods.

Suitable applicants will demonstrate:

• Practical knowledge of hotel kitchen operations
• Experience with restaurant or buffet food production
• Understanding of standardized recipes and plating requirements
• Awareness of food cost, storage, portions, and waste control
• Ability to prepare inventory and market lists
• Confidence checking the quality of received goods
• Familiarity with HACCP and food-safety controls
• Clear communication with culinary and restaurant teams
• Readiness to work across different kitchen stations
• Professional conduct when interacting with guests
• Ability to guide junior colleagues without disrupting service
• Flexibility to work shifts, weekends, and public holidays

Skills Set

• Hotel kitchen operations
• Food production planning
• Station and mise en place management
• Recipe development
• Recipe costing
• Standardized plating
• Portion control
• Food-waste reduction
• Inventory preparation
• Market-list planning
• Ingredient receiving inspection
• Buffet setup and replenishment
• Restaurant service support
• HACCP compliance
• Food labelling
• Temperature control
• Kitchen hygiene
• Culinary quality assurance
• Equipment safety inspection
• Kitchen brigade coordination
• Junior chef coaching
• Shift handover reporting
• Operational logbook maintenance
• Guest menu guidance

Why Join Us

This opportunity provides valuable culinary leadership experience within Dubai 's active Hospitality market. Exposure to outlet supervision, recipe development, cost awareness, buffet management, and guest-facing service can support future progression into senior sous chef, chef de cuisine, or executive culinary positions.

• Eligible employees may receive discounted rates at participating Accor properties
• Access to learning programs through company academies
• Opportunities to develop across different hotels and brands
• Team members may also contribute to environmental and corporate social responsibility initiatives

About the Company

Accor is an international hospitality group operating hotels, resorts, restaurants, and lifestyle destinations across a broad portfolio of brands. Its culinary operations combine structured food-safety controls, professional development, consistent service standards, and dining experiences designed around guest expectations.