Sous Chef - Pastry

fivehotelsandresorts; Dubai; On-site; AED 53,000 - 63,000; Full time

Job summary

FIVE Hotels and Resorts in Dubai is seeking a seasoned Sous Chef to lead a high-end kitchen team, ensuring five-star quality, precision, and guest delight across all dishes.

You will oversee operations, inventory, and cost controls while mentoring the culinary team; a culinary degree and pre-opening or luxury-hotel experience are highly valued, with HACCP compliance at the core.

Qualifications

• Culinary degree or equivalent preferred.
• Proven Sous Chef in luxury hotel or fine dining.
• Excellent organizational and leadership abilities.
• Strong knowledge of international cuisines and modern techniques.
• Experience with pre-opening kitchen operations is advantageous.

Responsibilities

• Oversee daily kitchen operations and quality control.
• Lead and mentor kitchen staff to deliver five-star service.
• Collaborate with Chef De Cuisine on menus and seasonal offerings.
• Manage inventory, costs, and food orders.
• Ensure HACCP compliance and health/safety standards.

Skills

Culinary leadership

HACCP knowledge

Food safety

Menu development

Kitchen operations

Communication skills

Education

Culinary degree

Job description

Your Journey Starts Here. This Isn't Just A Role - It's A Position Within A Global Lifestyle Powerhouse. At The Group, you'll operate at the crossroads of culture, entertainment, and commercial ambition - contributing to an ecosystem that spans hospitality, entertainment, real estate, and beyond.

Compensation

A fixed monthly salary of AED 5,200 offered as part of this exciting career opportunity.

Roles and Responsibilities

• You Take Ownership.
• You Deliver With Precision.
• You approach your responsibilities with discipline, a clear understanding of what the business requires, and a consistent attention to quality - working collaboratively and focused, at all times, on delivering meaningful output.
• A Culinary Degree or equivalent qualification is preferred.
• A proven track record as a Sous Chef in a Luxury Hotel environment or Fine Dining Restaurant, delivering Sensational Experiences synonymous with FIVE's Award-Winning Service Quality.
• Outstanding Pre-Opening experience in setting up dynamic, seamless and fast-paced Kitchen Operations is advantageous.
• Next-Level Organisational and Leadership skills, effectively leading and inspiring the FIVE Tribe to New Heights.
• Impeccable Communication Skills, both verbal and written, with fluency in English (Additional languages such as Arabic, German, Italian, French, Spanish, Russian or Mandarin are a Plus).
• Previous experience in Forbes or Leading Quality Assurance (LQA)-Rated properties will be Advantageous, demonstrating a Strong Commitment to Luxury Service Standards.
• Extensive Knowledge of diverse International Cuisine, expert Culinary Techniques, and contemporary Food Trends.
• Comprehensive knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and practices, and a thorough understanding of Health and Safety Regulations, Food Hygiene Standards, and Best Practices in Restaurant Operations.
• Exceptional Time Management and Multi-Tasking skills to oversee a busy kitchen and deliver a 'FIVE-Star' Experience for our guests.
• Robust Organisational Skills to efficiently and accurately Manage Inventory, Control Costs and Execute Food Orders in a timely manner.
• Flexibility to work a variety of shifts, including weekends and holidays, based on the requirements of the Hotel.
• Collaborates closely with the Chef De Cuisine to Curate Innovative and Diverse Menus, infusing them with Seasonal and Locally Sourced, Hand-Crafted Ingredients to Deliver a 'FIVE-Star' Dining Experience.
• Oversees daily Kitchen Operations, from meticulous Food Preparation to the Artful Plating of each dish, ensuring that every creation embodies FIVE's renowned Taste and Presentation.
• Takes charge of Leading, Training, and Mentoring the kitchen team, instilling a culture of Continuous Learning and Professional Growth.
• Provides Expert Guidance on Culinary Techniques, Time Management, and Kitchen Safety Practices.
• Injects creative flair into Menu Development, introducing new Dishes, Techniques, and Presentations that captivate and delight our guests, consistently staying at the forefront of Industry Trends and Culinary Innovations.
• Prioritises Guest Satisfaction, promptly addressing Special Requests, Dietary Needs, and any concerns related to Food Quality.
• Works in tandem with Front-of-House Staff to ensure a Seamless, Stunning Dining Experience for each guest.
• Collaborates closely with the Chef De Cuisine and Procurement Team to manage Inventory Levels, exercise Cost Control, and Minimise Waste, maintaining a premium selection of Ingredients, Supplies, and Equipment for the kitchen.
• Enforces rigorous compliance with Food Safety and Hygiene Regulations, upholding a Spotlessly Clean and Meticulously Organised kitchen environment, conducting Routine Inspections and implementing necessary Corrective Measures.
• Provides valuable support to the Chef De Cuisine in Administrative Tasks, including Scheduling Performance Evaluations and Reporting.
• Steps into their role when required to ensure Uninterrupted Delivery of exceptional Dining Experiences.
• Proactively identifies areas for enhancement within Kitchen Operations, Processes, and Staff Performance.
• Implements Visionary Strategies to elevate Efficiency, Quality, and Guest Satisfaction to a level that is truly Boundary-Breaking.
• Cultivates transparent and effective communication within the Culinary Team and with Other Departments.
• Coordinates with servers and relevant FIVE Tribe Members to consistently maintain Next-Level Quality and Presentation for every dish.

What Success Looks Like

Be Part of an Organisation That Recognises Delivery and Rewards Growth. You'll be part of a global, fast-growing business operating across some of the most distinctive destinations in the industry, working alongside a diverse, multicultural team united by shared standards, at a pace that supports real development and where consistent delivery is recognised across every function, brand, and territory.

• You Connect You recognise how your work affects the wider team, the guest, and the business, and you act accordingly.
• You Represent the Brand In every interaction, whether with a guest, a colleague, or a partner, you conduct yourself as a representative of the brand.
• You Own It You assume full responsibility for what falls within your remit, and you see it through to completion with minimal oversight.
• You Deliver Your work is accurate, timely, and consistently meets the standard expected, while understanding how it connects to the wider business, team output and commercial results.
• You Grow You receive feedback constructively, develop your capabilities with intent, and approach every challenge as an opportunity to improve.