Executive Sous Chef

• Collaborate with the Executive Chef to develop and/or innovate menus and concepts
• Oversee culinary operations of banquet events such as food preparation, quality control, and ensure the highest standards of culinary execution/implementation.
• Uphold strict adherence to food safety and sanitation guidelines, including compliance with all local health and safety regulations
• Lead, motivate, and inspire a diverse team of talented culinary banquet team, fostering a culture of respect, integrity, collaboration, and continuous improvement
• Lead and mentor the team by providing guidance, training, and support to enhance their skills and performance
• Manage inventory and food costing to maximize profitability while minimizing waste
• Work closely with sales and events team to execute exceptional banquet experiences at all times
  

Qualifications And Requirements

• Minimum of 2 years as Executive Sous Chef or 4 years as Chef de Cuisine or a similar position, with a proven track record of success in luxury hotel/s or fine dining sector. Michelin-star restaurant experience is an advantage
• With full HACCP proficiency; certified supervising food safety in catering level 3 or equivalent
• Vocational diploma in Hospitality/Hotel/Business Management; degree or higher national diploma equivalent is preferred.
• Strong organizational and leadership acumen with a talent to motivate and develop team
• Excellent verbal and written communication skills in English; Arabic or other languages are preferred;
• With previous work experience in the United Arab Emirates, Saudi Arabia, Qatar, Oman and/or Bahrain. Hotel pre-opening and/or renovation experiences preferred
• Exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (ie., Western, Arabic, and Asian cuisines)