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The First Group Hospitality

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

Executive Sous Chef

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


Riviera Hotel Dubai

<p><b>Key Responsibilities:</b></p><ul><li>Assist the Executive Chef in daily kitchen operations</li><li>Supervise and coordinate kitchen staff during food preparation and service</li><li>Ensure all dishes are prepared according to recipes and quality standards</li><li>Monitor food presentation and portion control</li><li>Maintain cleanliness and hygiene standards in compliance with health regulations</li><li>Manage inventory, stock rotation (FIFO), and food cost control</li><li>Assist in menu planning and recipe development</li><li>Train and mentor junior kitchen staff</li><li>Handle kitchen scheduling in the absence of the Head Chef</li><li>Ensure proper storage of food items and avoid wastage</li><li>Support in receiving and inspecting deliveries</li></ul><p>Job Type: Full-time</p>

Sous Chef

DUBAI INTERNATIONAL HOTEL

<p>We are currently seeking a talented and motivated *Junior Sous Chef* with strong banquet experience to join our culinary team.</p><p><b>Key Responsibilities:</b></p><p>* Assist the Head Chef and Sous Chef in the daily kitchen operations</p><p>* Oversee food preparation and ensure consistency in quality and presentation</p><p>* Supervise and support kitchen staff during banquet and event services</p><p>* Ensure timely execution of large-scale banquet functions</p><p>* Maintain high standards of food hygiene, safety, and cleanliness</p><p>* Assist with inventory control and ordering</p><p><b>Requirements:</b></p><p>* Proven experience as a Junior Sous Chef or strong Chef de Partie with banquet experience</p><p>* Hands-on experience in large-scale food production and events</p><p>* Strong leadership and team supervision skills</p><p>* Ability to work under pressure in a fast-paced environment</p><p>* Knowledge of food safety and sanitation standards</p><p>* Culinary qualification preferred</p><p>We are looking for a team player with creativity, attention to detail, and a passion for delivering exceptional dining experiences.</p><p><b>If you meet the above qualifications, we would love to hear from you. Please submit your CV to </b>careers@dihdxb.ae</p><p>Job Type: Full-time</p>

Junior Sous Chef (Banquet Experience Required)

One & Only Resorts

<div></div><div><div>Sous Chef Pastry<br>
(12516)</div><br>
<div></div>
<div>
At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests&rsquo; stay to bring their dreams and desires to life. With an atmosphere that&rsquo;s chic but wonderfully unstuffy&trade;, and a team who are meticulous but warm, we seek to exceed our guests&rsquo; expectations at every possible turn.</div><div><br>
Glistening on a private apex of Palm Island, One&amp;Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest&rsquo;s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it&rsquo;s our passion.</div><div></div><p><br>
With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic opportunity for a <b>Sous Chef - Pastry</b> to join the culinary team at the <b>One&amp;Only The Palm Hotel </b>in Dubai.</p><br>
<p></p>
<p>
With the global growth of our brands, you will be an integral part of the Resort&rsquo;s success, and your role will be to assist the Executive Pastry Chef to lead, manages and organize all requirements to the highest standards and in accordance with the standard operating procedures as implemented by the Executive Chef. Ensure proper hygiene and sanitation in the workplace under his jurisdiction, adequate stocks of food supply, inter&ndash;department coordination and training. Carry full responsibility for the operating equipment including its inventory levels. Ensure to always maintain the resort food cost and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicate with the guests and share feedback with the chef in charge and the management.</p><br>
<p></p>
<p><b>
Key Roles and Responsibilities:</b></p><p><br>
&sect; To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.<br>
&sect; To ensure that the kitchen and working areas are thoroughly clean at all times.<br>
&sect; To ensure that all mise- en place is correctly prepared prior to commencing of service.<br>
&sect; To demonstrate excellent product knowledge of all food and special functions held at the resort.<br>
&sect; To participate in the service of any special functions or events organized by the resort.<br>
&sect; To coordinates functions and activities with the F&amp;B department.<br>
&sect; To establishes and maintains smooth work relationships in the kitchen.<br>
&sect; To ensure the outlet food cost is always maintained.<br>
&sect; To conduct regular checks on all food products for any expired item.<br>
&sect; To ensure all food products are labeled according to requirement.<br>
&sect; To ensure that equipment is cleaned, when necessary or according to their schedules.<br>
&sect; To supervise the undertaking of physical asset inventories in scheduled month.<br>
&sect; To maintain and create a working environment that reflects a sense of place.<br>
&sect; To be involved in the organizing and coordinating of special functions and events.<br>
&sect; To continuously train and motivate all subordinates to ensure resorts standards are maintained.<br>
&sect; To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.<br>
&sect; To delegate responsibilities to staff and ensure tasks are completed in a timely manner.<br>
&sect; To handle any guest&rsquo;s complaint in a professional manner, as per resort&rsquo;s Policy &amp; Procedure (service recovery).<br>
&sect; To ensure that disciplinary actions are taken, when necessary, according to the resort&rsquo;s policies.<br>
&sect; To perform any additional or special duties, as directed by the Executive Chef / Executive Pastry Chef.<br>
&sect; To maintain the highest level of personal hygiene and grooming, as per standard.<br>
&sect; To practice proper telephone etiquette with colleagues and resort guests.<br>
&sect; To attend all training carried out by the Training Department.<br>
&sect; To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.<br>
&sect; To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.<br>
&sect; To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor.<br>
&sect; To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.<br>
&sect; To understand and apply the resort&rsquo;s Policies &amp; Procedures, including during emergency situations.<br>
&sect; To conduct a monthly communication meeting.<br>
&sect; To conduct a daily briefing prior to service.<br>
&sect; To ensure all fixed assets are well maintained.<br>
&sect; To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E Law.</p><br>
<p></p>
<p>
A suitable candidate will directly report to the Executive Pastry Chef and should have a minimum of 2-3 years&rsquo; experience in an upscale 5* hotel/resort environment. Strong culinary &ndash; pastry &amp; bakery knowledge is a must. Should have excellent personal and interpersonal skills, flexible and dynamic team player. Should be able to build strong relationships with high profile and diverse clientele. Should be able to provide the highest standard of service to our guests. Excellent communication in English language is required and an additional language will be highly regarded.</p><br>
<p></p>
<p>
At <b>One&amp;Only</b> creating <b><i>JOY</i></b> is at the forefront of everything we do. If you are the one to make every detail count &amp; are bold to go beyond the obvious in every task assigned with positive energy &amp; have the passion to make it happen, then we are looking for you.</p><br>
<p></p>
<div>
Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div></div>

Sous Chef Pastry

Atlantis the Royal

<div></div><div><div>Sous Chef, Gastronomy<br>
(19441)</div><br>
<div></div>
<p>
A part of Kerzner International, a global leader in luxury hospitality, Atlantis The Royal is the most ultra-luxury experiential resort in the world.</p><br>
<p></p>
<p>
Crafted by the world&rsquo;s leading designers, architects, and artists, it is a destination where everything has been designed to challenge the boundaries of imagination. Located on the crescent of the Palm Island, it features 760 Rooms, Suites, and Signature Penthouses with panoramic sea and skyline views. Guests experience impeccable service, Michelin-starred and celebrity chef dining, immersive wellness, and unforgettable moments at every turn.</p><br>
<p></p>
<p>
Behind this extraordinary destination are over 6,000 colleagues from 129 nationalities. Together, we foster a vibrant and inclusive culture where talent is nurtured, wellbeing is prioritized, and careers truly thrive.</p><div><b>
About the role</b></div><br>
<div></div>
<div>
As a Sous Chef &ndash; you will be assisting the Chef de Cuisine to lead, manage and organize all requirements to the highest standards in accordance to the standard operating procedures. You will ensure proper hygiene and sanitation in the areas under your jurisdiction, adequate stocks of working materials, inter&ndash;department coordination and training. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service.</div><br>
<div></div>
<div><b>
About You</b></div><br>
<div></div>
<div>
The ideal candidate must have a Diploma in Catering or 5 years&rsquo; experience in a 5-star international chain whilst having 1-2 years&rsquo; experience in a similar position or above. We invite you to apply for this unique opportunity. Atlantis, The Royal offers an unbeatable opportunity to grow and develop in your career right in mix of a continuously developing city and diverse range of cultures.</div><br>
<div></div>
<p>
We offer a competitive, tax-free salary paid in UAE Dirhams (AED), alongside a wealth of benefits. These include generous food and beverage privileges, exclusive discounted rates at all Kerzner properties worldwide, comprehensive health insurance (with dental coverage), annual flights home, life insurance, an incentive program, and a variety of colleague wellness and social initiatives.</p><br>
<p></p>
<p>
With a strong emphasis on learning and development, colleagues at Atlantis enjoy access to world-class training, career mobility, and internal growth opportunities across the Kerzner portfolio - making this an ideal environment for ambitious individuals seeking a long-term, fulfilling career in luxury hospitality. Join the A-Team and discover the extraordinary.</p></div>

Sous Chef, Gastronomy

RESTAURANT & CAFE ZOUZOU

<p>We Are Hiring: Assistant Head Chef&ndash; Levantine/Turkish Cuisine.</p><p>ZouZou is looking for a passionate and experienced <b>Assistant Head Chef </b>specializing in Levantine/Turkish cuisine to join our culinary team.</p><p>We are seeking a dynamic culinary leader who thrives in a high-volume, professional kitchen environment.</p><p><b>Key Requirements:</b></p><p>Education:<br/>* Minimum High School Diploma<br/>* Diploma or Degree from a recognized Culinary Institute (highly preferred)</p><p>Experience:<br/>* Minimum 10 years of progressive experience in Levantine/Turkish cuisine<br/>* Currently working as a Sous Chef or in a culinary leadership role<br/>* Experience in a high-volume, professional kitchen setting is required</p><p>Language &amp; Technical Skills:<br/>* Native Arabic speaker* Fair to good verbal and written English skills<br/>* Basic proficiency in MS Office and other job-related systems</p><p>Personality:<br/>* Outgoing, confident, and dynamic<br/>* Strong leadership and team management skills<br/>* Ability to work under pressure in a fast-paced environment</p><p>If you meet the above criteria and are ready to take the next step in your culinary career, we would love to hear from you.</p><p>Job Type: Full-time</p><p>Pay: AED8,000.00 - AED10,000.00 per month</p><p>Application Question(s):</p><ul><li>Do you have any degree or certificate from a recognized Culinary Institute? If yes, please share your certificate as well. </li></ul><p>Experience:</p><ul><li>Levantine / Turkish cuisine: 8 years (Required)</li></ul><p>Language:</p><ul><li>Arabic (Required)</li></ul>

Assistant Head Chef

Explore 475+ Executive sous chef in Dubai this March. Find roles across top companies and apply now to boost your career.

475 executive sous chef jobs In Dubai

Executive Sous Chef

Executive Sous Chef

Sous Chef

Junior Sous Chef (Banquet Experience Required)

Sous Chef Pastry

Sous Chef, Gastronomy

Assistant Head Chef