Sous Chef - Thai Cuisine

Hyatt Regency Dfw; Dubai; On-site; AED 180,000 - 300,000; Full time

Job summary

Hyatt Hotels Corporation in Dubai is seeking a Sous Chef specializing in Thai cuisine to lead and support the Thai kitchen under luxury hospitality standards. You will oversee daily operations, mentor junior chefs, and ensure authentic flavours, quality, portioning, and presentation across all Thai dishes.

The role requires a Diploma in Culinary Arts and 5-7 years of experience, with at least 2 in leadership within Thai cuisine, in a high-end hotel or restaurant.

Qualifications

• Diploma or certification in Culinary Arts.
• 5-7 years of culinary experience with 2+ in leadership in Thai cuisine.
• Strong knowledge of authentic Thai dishes, curries, soups, stir-fries.
• Experience in kitchen supervision, team development, high-volume service.
• Knowledge of food cost control, inventory, and purchasing.
• HACCP, sanitation and food safety expertise.
• Strong leadership, organization, and coaching skills.
• Ability to perform in fast-paced environments.

Responsibilities

• Support Head Chef/Executive Chef in daily kitchen operations.
• Lead Thai dish prep, ensure quality and presentation.
• Plan menus, seasonal promotions, and events.
• Monitor food quality and safety compliance.
• Coordinate kitchen staff during service for efficiency.
• Mentor chefs to develop culinary skills.
• Collaborate on menu development and sourcing.
• Manage inventory, stock rotation, and waste reduction.
• Drive food cost control and forecasting.
• Maintain sanitation and allergen controls.
• Work with restaurant teams to meet guest requests.
• Ensure cleanliness and proper storage throughout all kitchen areas.

Skills

Leadership

Thai cuisine expertise

Food safety & HACCP

Menu development

Inventory & cost control

Education

Diploma in Culinary Arts

Job description

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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone." Peggy Focheux Duval: Director of Learning & Development, France

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.

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