Executive Sous Chef
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Key skills for this role
About the Role
SLS is seeking an Executive Sous Chef to assist in managing all kitchen operations in Dubai. The role involves supervising food preparation, ensuring quality standards, training staff, controlling costs, and maintaining hygiene.
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.
Requirements
- Experience in a similar role in a luxury hotel or high end restaurant.
- Strong knowledge of food preparation techniques and presentation.
- Knowledge of HACCP and food safety standards.
- Ability to control food costs and manage inventory.
- Leadership and team management skills.
- Ability to work in a fast paced environment.
Full Job Posting
Key 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.
Additional Duties
- Handle guest feedback and resolve kitchen related issues.
- Maintain kitchen records, reports, and temperature logs.
- Support staff recruitment, training, and performance evaluations.
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