Sous Chef - New Concept - Sarood Hospitality

About Sarood Hospitality

About the Job

Responsibilities

• Assist the Chef de Cuisine and Executive Chef with daily planning, coordination, and supervision of kitchen operations.
• Oversee food preparation, cooking, and presentation to maintain quality, consistency, and presentation standards.
• Support seasonal menu, culinary concept, and promotional offering development.
• Supervise, train, and mentor kitchen colleagues while ensuring compliance with operating procedures.
• Monitor inventory, ordering, and stock control to minimize waste and control food costs.
• Conduct quality checks on food products, preparation methods, and kitchen cleanliness.
• Maintain hygiene, food safety, and HACCP compliance.

Experience and Qualifications

• Diploma or degree in culinary arts, hospitality management, or a related field.
• Three to five years of culinary experience in a quality restaurant or hotel environment.
• One to two years of experience in a Sous Chef role.
• Experience leading, motivating, and developing kitchen teams.
• Strong organizational, leadership, and communication skills.
• Ability to manage inventory, control food costs, support menu development, and deliver exceptional guest dining experiences.

Benefits

• Supportive work environment, learning and development programmes, and career pathways.
• Internal mobility opportunities within the global network.
• Colleague discounts on food, beverages, and hotel stays worldwide.
• Comprehensive healthcare and life insurance coverage.
• Paid annual leave, performance-based incentives, and a competitive tax-free salary paid in UAE dirhams.