Sous Chef - Thai Cuisine

Park Hyatt Dubai; Abu Dhabi; In loco; AED 279.000 - 502.000; Tempo pieno

Descrizione del lavoro

Park Hyatt Dubai is seeking a Sous Chef - Thai Cuisine to support leadership and manage daily kitchen operations, ensuring authentic and contemporary Thai dishes are prepared to the highest luxury standards.

You will train culinary teams, drive food quality, HACCP compliance, and collaborate with leadership on menus and events to deliver exceptional dining experiences in a high-end hotel environment.

Competenze

• Diploma or certification in Culinary Arts or related discipline.
• 5–7 years culinary experience with 2+ years in Thai cuisine leadership.
• Strong knowledge of Thai curries, soups, stir-fries, herbs and spices.
• Experience in luxury hospitality or reputable restaurant.

Mansioni

• Assist Head and Executive Chef in daily kitchen operations.
• Lead and supervise Thai dishes ensuring consistency in flavour and presentation.
• Oversee menus, seasonal promotions, and culinary events.
• Monitor food quality and safety standards (HACCP).
• Mentor and develop junior chefs and kitchen staff.
• Collaborate on menu development and sourcing.
• Maintain cleanliness, inventory, and cost control.
• Ensure seamless service during peak hours.

Conoscenze

Leadership

Thai cuisine knowledge

Team development

Quality control

Formazione

Diploma or certification in Culinary Arts

Descrizione del lavoro

Job description

The Sous Chef - Thai Cuisine is responsible for supporting the overall leadership and management of the kitchen while ensuring the consistent preparation and presentation of authentic and contemporary Thai cuisine. The role assists in overseeing daily culinary operations, maintaining quality and food safety standards, driving team performance, and delivering exceptional dining experiences in accordance with luxury hospitality standards.

Main Duties:

• Support the Head Chef and Executive Chef in overseeing the day-to-day operations of the kitchen, ensuring smooth service execution and operational excellence.
• Lead and supervise the preparation and presentation of authentic and contemporary Thai dishes, ensuring consistency in flavour, quality, portioning, and presentation.
• Ensure the successful execution of menus, seasonal promotions, specialty dishes, and culinary events while maintaining the integrity of Thai cuisine.
• Monitor food quality throughout preparation and service, conducting regular checks to ensure compliance with established culinary standards and guest expectations.
• Manage and coordinate kitchen colleagues during service periods, ensuring efficient workflow, productivity, and timely delivery of dishes.
• Train, mentor, and develop Chef de Parties, Demi Chefs de Partie, Commis Chefs, and kitchen attendants to enhance culinary skills and operational performance.
• Collaborate with culinary leadership on menu development, recipe standardization, product sourcing, and continuous improvement initiatives.
• Monitor inventory levels, purchasing requirements, stock rotation, and product quality to ensure operational efficiency and minimize waste.
• Drive food cost management through effective forecasting, portion control, yield management, waste reduction, and optimum utilization of ingredients.
• Ensure compliance with HACCP, food safety regulations, sanitation standards, allergen management, and occupational health and safety requirements.
• Work closely with restaurant management and service teams to ensure seamless operations, guest satisfaction, and the accurate handling of special requests and dietary requirements.
• Maintain the highest standards of cleanliness, organization, maintenance, and food storage practices throughout all kitchen areas.
• Assist in workforce planning, scheduling, performance management, and succession development to support departmental objectives.
• Assume responsibility for kitchen operations in the absence of senior culinary leadership, ensuring standards and operational objectives are consistently maintained.

Qualifications:

• Diploma or certification in Culinary Arts or a related culinary discipline.
• Minimum 5-7 years of culinary experience, including at least 2 years in a leadership role specializing in Thai cuisine within a luxury hospitality or reputable restaurant environment.
• Strong knowledge of authentic Thai cuisine, including curries, soups, stir-fries, regional specialties, sauces, herbs, spices, and traditional cooking techniques.
• Proven experience in kitchen supervision, team development, food quality management, and high-volume service operations.
• Strong understanding of food cost control, inventory management, purchasing processes, and kitchen financial performance.
• Comprehensive knowledge of HACCP, food safety standards, hygiene regulations, and sanitation practices.
• Excellent leadership, organizational, communication, and coaching skills with the ability to motivate and develop teams.
• Ability to perform effectively in a fast-paced environment while maintaining exceptional attention to detail, consistency, and guest satisfaction.