Executive Sous Chef

Hotel Local Dubai is a community-centric lifestyle brand located in Jumeirah Village Triangle, offering thoughtfully curated stays rooted in local culture and connection. As part of Autograph Collection, each stay is shaped by its neighbourhood and local stories, inviting guests to uncover hidden gems and experience the destination in a way that feels distinctly unique.

From farm-to-table dining at Farmers Commons to relaxed social gatherings at Neighbourhood Brew, Hotel Local blends design, music, art and wellness into every stay, creating spaces that feel personal, purposeful and authentically local. A stay Exactly Like Nothing Else.

About The First Group Hospitality

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.

As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement.

Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.

For more information, visit tfghospitality.com

The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations within the hotel, ensuring exceptional food quality, consistency, and service standards across all outlets. This includes restaurants, ,all day - dinning and in-room dining. The role is responsible for supervising kitchen teams, maintaining cost control, ensuring compliance with food safety regulations, and upholding brand and guest experience standards.

• Oversee daily kitchen operations across all hotel outlets, including all-day dining, specialty restaurants, room service etc
• Ensure consistent quality, taste, and presentation of all menu items
• Monitor mise en place and service readiness for multiple meal periods
• Act as Executive Chef in their absence
• Supervise, train, and mentor sous chefs, chef de parties, and kitchen associates
• Develop work schedules to meet operational needs and occupancy levels
• Conduct performance reviews and support staff development
• Maintain high morale, discipline, and teamwork within the brigade
• Assist in developing seasonal menus and promotional offerings
• Ensure standard recipes and plating guidelines are followed
• Adapt menus based on guest demographics, occupancy trends, and brand standards
• Support sustainability and waste reduction initiatives
• Monitor food cost percentages and implement cost-control measures
• Oversee inventory management, stock rotation (FIFO), and purchasing processes
• Minimize waste through proper forecasting and production planning
• Assist in budget preparation and financial reporting
• Ensure compliance with HACCP and local health authority regulations
• Maintain cleanliness and organization of all kitchen areas
• Conduct regular hygiene audits and safety inspections
• Ensure safe handling and maintenance of kitchen equipment
• Respond to guest feedback related to food quality
• Ensure consistency aligned with hotel brand standards
• Maintain high standards of presentation for VIP and special requests
• Support initiatives that enhance overall guest dining experience
• Diploma or Degree in Culinary Arts or Hospitality Management
• 6-10 years of culinary experience within hotel operations
• Minimum 3 years in a senior role
• Sound financial and cost control knowledge
• Excellent leadership and communication skills