Executive Sous Chef
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Key skills for this role
About the Role
SLS Dubai Hotel seeks an Executive Sous Chef to assist the Executive Chef in managing kitchen operations, supervising food preparation, ensuring quality standards, and controlling costs.
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
- Control food costs through portion control, waste management, and inventory monitoring
- Enforce hygiene, sanitation, and food safety standards (HACCP)
- Assist in menu planning, recipe development, and food tastings
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 a 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
- 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 under Ennismore and Accor group.
- Boasts 946 units including hotel rooms, apartments, and branded residences.
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.
- Control food costs through portion control, waste management, and inventory monitoring.
- Enforce hygiene, sanitation, and food safety standards (HACCP).
- Assist in menu planning, recipe development, and food tastings.
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 a 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.
- Flexibility to work shifts, weekends, and holidays.
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