Sous Chef - Thai Cuisine

Park Hyatt; Dubai; On-site; AED 180,000 - 260,000; Full time

Job summary

Park Hyatt Dubai is seeking a Sous Chef for Thai cuisine who will support senior culinary leaders in overseeing daily kitchen operations and ensuring authentic Thai dishes are prepared and presented to luxury standards. You will help manage menus, seasonal promotions, and events while maintaining strict food safety and quality controls.

The role requires 5–7 years of culinary experience, including leadership in Thai cuisine within a luxury setting, and strong skills in staff development,

Qualifications

• 5-7 years of culinary experience with at least 2 years in a leadership role focusing on Thai cuisine.
• Experience in luxury hospitality or reputable restaurant environments.
• Strong knowledge of authentic Thai cuisine, curries, soups, stir-fries, sauces, and regional specialties.
• Experience in kitchen supervision, team development, and high-volume service operations.

Responsibilities

• Support Head Chef and Exec Chef in day-to-day kitchen operations.
• Lead and supervise authentic and contemporary Thai dishes; ensure consistency in flavor, quality, and presentation.
• Oversee menus, seasonal promotions, specialty dishes, and culinary events while preserving Thai culinary integrity.
• Monitor food quality during prep and service and ensure compliance with culinary standards and guest expectations.
• Coordinate kitchen staff during service for efficient workflow and timely dish delivery.
• Train and mentor Chefs and kitchen staff to enhance skills and performance.
• Collaborate on menu development, recipes, sourcing, and continuous improvement.
• Monitor inventory, purchasing, stock rotation, and product quality to optimize operations.

Skills

Thai cuisine leadership

Kitchen supervision

Food cost control

HACCP knowledge

Education

Culinary Diploma

Job description

Job Description:

Organization- Park Hyatt Dubai

Summary

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.