Sous Chef - Thai Cuisine

Destination Hotels; United Arab Emirates; On-site; AED 180,000 - 300,000; Full time

Job summary

Destination Hotels in the United Arab Emirates seeks a Sous Chef - Thai Cuisine to drive leadership in the kitchen, ensuring authentic and contemporary Thai dishes and luxury guest experiences. The role demands culinary excellence, strict quality controls, and a passion for guest satisfaction.

You will supervise daily operations, mentor culinary teams, oversee menu execution, and maintain food safety standards while collaborating with management to elevate dining experiences in a luxury setting.

Qualifications

• Diploma or certification in Culinary Arts.
• 5–7 years of culinary experience, including at least 2 years in a leadership role specializing in Thai cuisine in luxury settings.
• Strong knowledge of authentic Thai cuisine and high-volume service operations.
• Excellent understanding of HACCP, hygiene, and food safety practices.

Responsibilities

• Support the Head Chef and Executive Chef in day-to-day kitchen operations and service.
• Lead and supervise authentic and contemporary Thai dishes with consistent flavour, portioning and presentation.
• Ensure menus, seasonal promotions, specialty dishes, and events maintain Thai culinary integrity.
• Monitor food quality during prep and service per culinary standards.
• Coordinate kitchen staff during service for efficient workflow and timely plates.
• Train and develop Chef de Parties, Demi Chefs de Partie, Commis Chefs, and kitchen attendants.
• Collaborate on menu development, recipe standardization, sourcing, and continuous improvement.
• Monitor inventory levels, purchasing, stock rotation, and quality to minimize waste.
• Drive food cost management through forecasting, portion control, yield management, and waste reduction.
• Ensure HACCP, sanitation, allergen management, and health and safety compliance.
• Work with restaurant management to ensure seamless operations and guest satisfaction.

Skills

Thai cuisine

Leadership

Kitchen supervision

Food safety

Cost control

Training & coaching

Education

Diploma in Culinary Arts

Job description

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.