Executive Sous Chef
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Key skills for this role
About the Role
Shangri-La Dubai is seeking an Executive Sous Chef to lead the culinary department, oversee operations, develop menus, and ensure exceptional quality. The role requires at least 2 years as Executive Sous Chef in luxury hotels or fine dining, a culinary degree, and strong leadership skills.
Key Skills for This Role
Responsibilities
- Support the Executive Chef in overseeing the culinary division, including restaurants, bars, banquets, and in room dining
- Collaborate with the Executive Chef to develop and/or innovate menus and concepts
- Oversee culinary operations such as food preparation, quality control, and ensure the highest standards of culinary execution
- Uphold strict adherence to food safety and sanitation guidelines, including compliance with all local health and safety regulations
- Lead, motivate, and inspire a diverse team of culinary talent, fostering a culture of respect, integrity, collaboration, and continuous improvement
- Manage inventory and food costing to maximize profitability while minimizing waste
- Actively seek verbal feedback from customers and respond to all guest queries in a timely and efficient manner
- Ensure adequate resources are available according to business needs
- Maintain good communication and work relationships in all hotel areas
- Manage staff performance issues in compliance with company policies and procedures
- Oversee the development and implementation of new dishes
- Evaluate statistics on wastage and establish controls to minimize food and supply wastage
Requirements
- Minimum of 2 years as Executive Sous Chef or similar position in luxury hotel/s or fine dining sector
- Exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (Western, Arabic, Asian)
- Diploma or Degree in Culinary Arts, Hospitality Management, or related field
- Strong knowledge of food quality standards, cost control, and kitchen operations
- Certified in food safety/hygiene (HACCP preferred)
- Proven leadership skills with ability to train and motivate teams
- Creative mindset with experience in menu development and innovation
- Strong focus on guest experience and service excellence
- Ability to work in a fast paced, high pressure environment
Full Job Posting
About Us
- Shangri La Dubai is a luxurious urban sanctuary where modern energy meets timeless hospitality.
- With panoramic views of the Burj Khalifa and Dubai’s glittering skyline, every visit becomes an unforgettable experience.
About The Role
- As Executive Sous Chef, you will be responsible for leading, inspiring, and seamlessly coordinate all areas of the culinary department, nurturing talent, guiding teams, and bringing every initiative to life with passion and purpose.
- In collaboration with the Executive Chef and leadership team, you will drive projects and operational excellence that reflect the Asian art of hosting, creating memorable experiences and moments of joy for our guests and colleagues.
- Through thoughtful planning and strong stewardship, you will ensure exceptional quality, sustainable profitability, and a consistent expression of the Shangri La spirit, values, and brand at every touchpoint.
Key Responsibilities
- Support the Executive Chef in overseeing the culinary division, including restaurants, bars, banquets, and in room dining.
- Collaborate with the Executive Chef to develop and/or innovate menus and concepts.
- Oversee culinary operations such as food preparation, quality control, and ensure the highest standards of culinary execution/implementation.
- Uphold strict adherence to food safety and sanitation guidelines, including compliance with all local health and safety regulations.
- Lead, motivate, and inspire a diverse team of talented culinary team, fostering a culture of respect, integrity, collaboration, and continuous improvement.
- Manage inventory and food costing to maximize profitability while minimizing waste.
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner.
- Ensuring adequate resources are available according to business needs.
- Maintain good communication and work relationships in all hotel areas.
- Manage staff performance issues in compliance with company policies and procedures.
- Oversee the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish to help maintain the requirement of the clients.
- Evaluate statistics on wastage and ensure that food is prepared economically and establish controls to minimize food and supply wastage.
About You
- Minimum of 2 years as Executive Sous Chef or a similar position, with a proven track record of success in luxury hotel/s or fine dining sector.
- Exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (i.e., Western, Arabic, and Asian cuisines).
- Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
- Strong knowledge of food quality standards, cost control, and kitchen operations.
- Certified in food safety/hygiene (HACCP preferred).
- Proven leadership skills with the ability to train and motivate teams.
- Creative mindset with experience in menu development and innovation.
- Strong focus on guest experience and service excellence.
- Ability to work in a fast paced, high pressure environment.
- High quality awareness, hands on mentality, and a strong sense of hospitality.
- Experience with sustainable and eco friendly kitchen practices is a plus.
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