Sous Chef
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Key skills for this role
About the Role
Trump International Golf Club, Dubai seeks a Sous Chef to lead kitchen operations across à la carte dining, banquets, and events. The ideal candidate has at least 5 years of progressive kitchen management experience, including 2 years as a Sous Chef, with strong hands-on background in banquet, à la carte, and pastry.
Key Skills for This Role
Responsibilities
- Lead and inspire the kitchen brigade across all outlets and events
- Drive menu development, seasonal specials, and culinary innovation
- Oversee banquet and event production to meet timelines and premium standards
- Supervise and mentor Junior Sous Chefs, Cooks, the Pastry Team, and Stewards
- Ensure full compliance with HACCP and Dubai Municipality food safety standards
- Support food cost control, recipe costing, and inventory management
- Step in for pre service briefings and daily operations in the Executive Chef's absence
Requirements
- Culinary degree or equivalent professional training
- HACCP Level 3 (or equivalent) food safety certification
- Minimum 5 years of progressive kitchen management experience
- At least 2 years as a Sous Chef (or higher) in a premium restaurant, hotel, or club
- Strong, hands on background across banquet, à la carte, and pastry
- Flexibility to work evenings, weekends, holidays, and peak club season
Full Job Posting
Job Purpose
- Reporting to the Executive Chef, you'll support the daily running of our kitchen operations across à la carte dining, banquets, tournaments, and special events.
Key Responsibilities
- Lead and inspire the kitchen brigade across all outlets and events
- Drive menu development, seasonal specials, and culinary innovation
- Oversee banquet and event production to meet timelines and premium standards
- Supervise and mentor Junior Sous Chefs, Cooks, the Pastry Team, and Stewards
- Ensure full compliance with HACCP and Dubai Municipality food safety standards
- Support food cost control, recipe costing, and inventory management
- Step in for pre service briefings and daily operations in the Executive Chef's absence
Qualifications & Experience
- Culinary degree or equivalent professional training
- HACCP Level 3 (or equivalent) food safety certification
- Minimum 5 years of progressive kitchen management experience
- At least 2 years as a Sous Chef (or higher) in a premium restaurant, hotel, or club
- Strong, hands on background across banquet, à la carte, and pastry
- Experience in golf clubs, country clubs, or high end banqueting is a strong plus
- A creative, organized, and member focused leader who thrives under pressure
- Flexibility to work evenings, weekends, holidays, and peak club season
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