Executive Sous Chef
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Key skills for this role
About the Role
SLS Dubai seeks an Executive Sous Chef to assist in managing kitchen operations, ensuring food quality, and leading staff in a luxury hotel environment. The role requires strong culinary and leadership skills.
Key Skills for This Role
Responsibilities
- Assist the Executive Chef in managing all kitchen operations and act in their absence
- Supervise food preparation and cooking for restaurants, banquets, room service, and events
- Ensure consistent food quality, presentation, and taste standards
- Train, supervise, and motivate kitchen staff at all levels
- Plan duty rosters, assign tasks, and monitor staff performance
- Enforce hygiene, sanitation, and food safety standards (HACCP)
- Control food costs through portion control, waste management, and inventory monitoring
- Oversee purchasing, receiving, storage, and stock rotation (FIFO)
- Assist in menu planning, recipe development, and food tastings
- Ensure compliance with hotel policies, SOPs, and brand standards
- Maintain kitchen cleanliness, safety, and proper equipment use
- Coordinate with service, banquets, and other hotel departments
Requirements
- Minimum 2–4 years in a Sous Chef or Senior Chef de Partie role
- Strong knowledge of international cuisine, menu planning, and modern cooking techniques
- Proven experience in large scale kitchen operations, banquets, and à la carte service
- Solid understanding of food safety, hygiene standards, and HACCP
- Strong leadership, team management, and staff training skills
- Good knowledge of food cost control, inventory management, and budgeting
- Ability to work under pressure in a fast paced hotel environment
- Excellent organizational, time management, and communication skills
- Knowledge of health & safety regulations and kitchen equipment operation
- Computer literacy for basic kitchen administration (inventory, reports, scheduling)
- Flexibility to work shifts, weekends, and holidays
Full Job Posting
Company Description
- SLS Dubai Hotel and Residences is a luxury lifestyle 5 star city hotel belonging to Ennismore under Accor group.
- Boasting 946 units, including hotel rooms, apartments, and residences, spread over 75 floors in Downtown District.
Job Description
- Assist the Executive Chef in managing all kitchen operations and act in their absence.
- Supervise food preparation and cooking for restaurants, banquets, room service, and events.
- Ensure consistent food quality, presentation, and taste standards.
- Train, supervise, and motivate kitchen staff at all levels.
- Plan duty rosters, assign tasks, and monitor staff performance.
- Enforce hygiene, sanitation, and food safety standards (HACCP).
- Control food costs through portion control, waste management, and inventory monitoring.
- Oversee purchasing, receiving, storage, and stock rotation (FIFO).
- Assist in menu planning, recipe development, and food tastings.
- Ensure compliance with hotel policies, SOPs, and brand standards.
- Maintain kitchen cleanliness, safety, and proper equipment use.
- Coordinate with service, banquets, and other hotel departments.
Qualifications
- Minimum 2–4 years in a Sous Chef or Senior Chef de Partie role.
- Strong knowledge of international cuisine, menu planning, and modern cooking techniques.
- Proven experience in large scale kitchen operations, banquets, and à la carte service.
- Solid understanding of food safety, hygiene standards, and HACCP.
- Strong leadership, team management, and staff training skills.
- Good knowledge of food cost control, inventory management, and budgeting.
- Ability to work under pressure in a fast paced hotel environment.
- Excellent organizational, time management, and communication skills.
- Knowledge of health & safety regulations and kitchen equipment operation.
- Computer literacy for basic kitchen administration (inventory, reports, scheduling).
- Flexibility to work shifts, weekends, and holidays.
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