Executive Sous Chef

Company Description

Role Overview

What You Will Be Doing

• Support the Executive Chef in managing daily kitchen and stewarding operations.
• Monitor food costs, operating expenses, payroll, and departmental budgets.
• Ensure menus are accurately costed and supported by standardized recipes and presentation guidelines.
• Maintain compliance with HACCP standards and local health and safety regulations.
• Recruit, train, coach, and develop kitchen and stewarding team members.
• Drive productivity, efficiency, and service excellence.
• Collaborate with Food and Beverage Operations on seasonal promotions and menu developments.
• Oversee food quality, stock control, purchasing, and proper storage procedures.
• Lead departmental briefings, performance evaluations, and training initiatives.
• Monitor guest feedback and implement continuous improvement initiatives.
• Maintain kitchen equipment, workstations, and storage areas to high standards.
• Manage banqueting and all-day dining operations, including high-volume periods and major events.

Qualifications

• Proven experience in a senior culinary leadership role, preferably as an Executive Sous Chef or Chef de Cuisine in a 5 Star Resort in the UAE or GCC.
• Strong knowledge of food cost control, budgeting, and kitchen operations.
• Excellent leadership, communication, and team development skills.
• Thorough understanding of HACCP, food safety, health, and hygiene regulations.
• Passion for guest service and culinary excellence.

Employee Benefits

• Employee benefit card offering discounted rates at Accor properties worldwide.
• Learning programs through Accor Academies.
• Opportunities to develop talent and grow within the property and across the world.
• Opportunities to contribute through Corporate Social Responsibility activities.