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Executive Sous Chef
Southern Sun Abu Dhabi
Abu Dhabi, UAE
Full-time
Mid-Senior
Onsite
Discovered 4 weeks ago
Kitchen finance managementHuman Resource policiesHealth, hygiene, and food safetyPurchasing, deliveries, and stock managementCulinary creativity and innovationMenu development
Free
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Kitchen finance managementHuman Resource policiesHealth, hygiene, and food safety
Role Overview
Southern Sun Abu Dhabi seeks an Executive Sous Chef to manage kitchen finances, maintain high standards, and lead a culinary team.
The role requires a Diploma in Hotel Management, 10-13 years of experience, and expertise in high-end steakhouse operations.
Key Skills for This Role
Kitchen finance managementHuman Resource policiesHealth, hygiene, and food safetyPurchasing, deliveries, and stock managementCulinary creativity and innovationMenu development
Full Job Posting
About the Role
Southern Sun Abu Dhabi seeks an Executive Sous Chef to manage kitchen finances, maintain high standards, and lead a culinary team.
The role requires a Diploma in Hotel Management, 10-13 years of experience, and expertise in high-end steakhouse operations.
Key Responsibilities
- Manage the Kitchen’s finance and administration, including budgets, financial analysis, management systems and reporting.
- Access and interpret Human Resource policies and legislative requirements for efficient implementation.
- Maintain the highest standards of health, hygiene, food safety and professional appearance throughout the Kitchen and among all team members.
- Implement policies, procedures, strategies and controls for the Kitchen’s purchasing, deliveries, stock management and cost control.
- Implement action plans ensuring the optimal functioning of all food operations, consistently exceeding guest expectations.
- Facilitate effective interdepartmental co-operation to ensure guests’ expectations are anticipated and exceeded.
- Work effectively as part of a team or independently to deliver consistently high standards of food quality, presentation and service.
- Demonstrate strong culinary creativity and innovation, contributing to the development of menus and concepts that are contemporary, relevant and commercially successful.
- Maintain a strong awareness of current culinary, gastronomic and dining trends, incorporating new techniques, ingredients, presentation styles and guest preferences where appropriate.
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