Sous Chef - Thai

Company Description

Job Description

Responsibilities

• Lead daily kitchen operations, including food preparation, cooking, and service.
• Manage the kitchen team in the absence of the Head Chef.
• Maintain cleanliness, organization, food safety, and HACCP compliance.
• Control portions, reduce waste, and support food cost efficiency.
• Verify order accuracy and prompt service delivery.
• Oversee food storage, stock rotation, inventory security, and delivered goods.
• Collaborate with other departments to support hotel operations.
• Train, develop, and mentor kitchen staff.
• Report equipment defects, safety concerns, and incidents.

Required Qualifications

• Culinary degree, diploma, or relevant professional culinary qualification.
• Proven Sous Chef or comparable senior culinary leadership experience in luxury hospitality, a resort, or fine dining.
• Expertise in culinary traditions, techniques, ingredients, food preparation, and cooking methods.
• Knowledge of food safety, hygiene, sanitation, and HACCP principles.
• Proficiency in food cost control, portion management, inventory tracking, and waste reduction.
• Ability to lead, motivate, train, and develop a diverse culinary team.
• Strong organizational, time management, communication, interpersonal, and attention-to-detail skills.
• Proficiency in English. Additional languages are advantageous.

Preferred Qualifications

• Creative and innovative approach to menu development and culinary problem-solving.
• Experience in luxury hospitality and international cuisines.
• Ability to manage stress and maintain resilience in high-pressure kitchen settings.
• Analytical ability to assess operational efficiency and implement improvements.
• Experience with kitchen management systems or culinary software.
• Passion for mentoring and developing emerging culinary talent.
• Flexibility to work varied shifts, weekends, and holidays.
• Commitment to an inclusive workplace.

Workplace

• The role is based in Abu Dhabi, United Arab Emirates, in a luxury hospitality kitchen environment.