executive sous chef

Marriott International

<div>Additional Information 
Job Number25200421 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe M&eacute;ridien Dubai Hotel &amp; Conference Centre, Airport Road, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Executive Sous Chef

Mandarin Oriental Hotel Group

<div><div>Mandarin Oriental Jumeira, Dubai is looking for a Sous Chef to join our Netsu Kitchen team.</div><div><div><div><div><div><div><div><div><div>

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

With a pristine oceanfront setting, Mandarin Oriental Jumeira, Dubai is a stylish urban resort overlooking the clear blue waters of the Arabian Gulf and Dubai&rsquo;s glittering skyline, which is dominated by Burj Khalifa, the tallest building in the world. The hotel's beachfront location and open-air facilities are designed to bring a new level of relaxed luxury to the city.

As Sous Chef, Netsu Kitchen, you will be responsible for the following duties:
<ul>
<li>To co-ordinate functions and activities with other Food &amp; Beverage departments</li>
<li>
To handle payroll and holiday organisation</li>
<li>
To assist the Executive Sous Chef in quality levels of production and presentation</li>
<li>
To work actively in cost control and implementing standards</li>
<li>
To assist in colleague related matters</li>
<li>
To carry out departmental training, where necessary</li>
<li>
To deputise the Executive Sous Chef in his absence</li>
<li>
To control all aspects of food outlets in the Executive Sous Chef absence</li>
<li>
To be actively involved in Health &amp; Hygiene matters</li>
<li>
To promote quality throughout the hotel in all areas of food</li>
<li>
To ensure that food service is of the best in quality, temperature and service</li>
<li>
To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well-balanced cuisine</li>
<li>
To carry out daily work to exceed guest expectations</li>
<li>
To ensure the smooth running of the day to day operations in the kitchen</li>
<li>
To strive to deliver the highest quality of food and service</li>
<li>
To adhere to all legal requirements, regulations and guidelines</li>
<li>
To carry out annual appraisals of all team members To conduct departmental orientation for all new team members</li>
</ul>
As Sous Chef, Netsu Kitchen, we expect from you:
<ul>
<li>5-7 years experience in the culinary industry.</li>
<li>
3-5 years experience working in High end / Michelin starred restaurant with Japanese cuisine.</li>
<li>
Experience of the Middle East market preferred.</li>
<li>
Outstanding communication skills, both written &amp; verbal.</li>
<li>
A confident &amp; dynamic speaker, able to communicate and interact effectively with all levels of an organization.</li>
<li>
Enthusiastic and positive personality with the ability to build trusting relationships</li>
<li>
with others.</li>
<li>
Proven organizational skills, works well on their own. Able to set and meet deadlines with quality results.</li>
<li>
Applicable job-related skills as per Accountable Duties.</li>
</ul>
Our commitment to you:
<ul>
<li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>
MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>
Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>
A competitive salary and benefits packages</li>
</ul>
We&rsquo;re Fans. Are you?</div></div></div></div></div></div></div></div></div></div>

Sous Chef, Netsu (Japanese Steakhouse)

Grayworks Restaurant LLC

DescriptionWe are looking for a professional Sous Chef.Responsibilities<ul><li>The successful candidate should have European &amp; English cuisine experience.</li><li>Good command in English and knowledge in food techniques</li><li>Food safety and hygiene, quality control, inventory management, Microsoft office is a MUST.</li><li>Salary up to 6000 for experienced candidate.</li><li>Ready to join immediately</li><li>Preferably Arabic speaker.</li></ul>Requirements<ul><li>4+ years of experience as a Sous Chef</li><li>Understanding of various cooking methods, ingredients, equipment and procedures</li><li>Excellent record of kitchen and staff management</li><li>Accuracy and speed in handling emergency situations and providing solutions</li><li>Familiar with industry&rsquo;s best practices</li><li>Working knowledge of various computer software programs (MS Office, restaurant management software, POS)</li></ul>Job Type: Full-timePay: Up to AED6,000.00 per monthApplication Question(s):<ul><li>Do you have experience in European and English Cuisine?</li></ul>Experience:<ul><li>Sous Chef: 2 years (Preferred)</li></ul>Language:<ul><li>Do you know Arabic? (Preferred)</li></ul>

Sous Chef

Merch Loft

Sous Chef &ndash; Kitchen Lead (Small, Busy Bistro)Western Cuisine Location: Dubai Marina Employment Type: Full-timeWe are looking for a confident and hands-on Sous Chef to manage and run the day-to-day kitchen operations in a small but busy bistro. This is a leadership role suited to someone who enjoys taking ownership, leading a tight-knit team, and delivering consistent, high-quality food in a fast-paced environment.Key Responsibilities:<ul><li>Oversee and run daily kitchen operations</li><li>Lead, manage, and support the kitchen team during service</li><li>Ensure food quality, consistency, and presentation standards</li><li>Plan prep, manage service flow, and maintain efficiency during busy periods</li><li>Handle stock control, ordering, and supplier coordination</li><li>Monitor food costs, minimise waste, and maintain gross profit targets</li><li>Ensure all food safety, hygiene, and kitchen compliance standards are met</li><li>Train and develop junior kitchen staff if required</li></ul>Requirements:<ul><li>Proven experience as a Sous Chef serving Western Cuisine</li><li>Experience running a section or full kitchen in a caf&eacute;, bistro, or casual dining concept</li><li>Strong leadership and organisational skills</li><li>Ability to work calmly under pressure in a high-volume environment</li><li>Solid knowledge of food safety and kitchen operations</li></ul>Job Type: Full-timePay: AED4,000.00 - AED5,000.00 per month

Sous Chef in Western Bistro

LIFE LINE HUMAN RESOURCE

Job Description: We are seeking a talented and experienced Sous Chef specializing in Italian and American cuisine for a reputed fine-dining restaurant in Oman. The ideal candidate should have strong leadership skills, creativity in menu execution, and the ability to work in a fast-paced kitchen environment.Responsibilities:<ul><li>Assist the Head Chef in daily kitchen operations.</li><li>Supervise and train junior kitchen staff.</li><li>Maintain high standards of food quality and hygiene.</li><li>Ensure smooth preparation and presentation of Italian and American dishes.</li><li>Control food cost and manage kitchen inventory efficiently.</li></ul>Salary: OMR 500 &ndash; 550Location: Muscat, OmanAccommodation: Provided by the company Benefits: Onboarding tickets &amp; medical insurance provided Working Hours: 10 hours/day, 6 days a week Day Off: 1 day weeklyJob Type: Full-timePay: From AED5,000.00 per monthApplication Question(s):<ul><li>Are you willing to work flexible hours, including weekends and holidays?</li><li>In which cuisine are you working? </li></ul>Experience:<ul><li>SOUS CHEF: 1 year (Required)</li><li> caf&eacute;, bakery, or high-end casual dining environment: 2 years (Required)</li><li>Middle Eastern, Mediterranean, or fusion cuisine: 1 year (Preferred)</li></ul>

SOUS CHEF

Dubai Packing company

Key ResponsibilitiesFood Preparation &amp; Cooking<ul><li>Assist in preparing and cooking authentic Lebanese dishes in accordance with approved recipes and standards.</li><li>Ensure consistency in taste, presentation, and portion control.</li><li>Support daily mise en place and service operations.</li><li>Monitor food quality and freshness of ingredients.</li></ul>Kitchen Operations<ul><li>Assist in supervising kitchen staff during shifts.</li><li>Ensure smooth coordination between hot kitchen, cold mezze, and grill sections.</li><li>Step in for the Sous Chef when required.</li><li>Maintain kitchen cleanliness and organization at all times.</li></ul>Food Safety &amp; Hygiene<ul><li>Ensure compliance with HACCP, Dubai Municipality, and company hygiene standards.</li><li>Monitor food storage, labeling, FIFO, and temperature controls.</li><li>Ensure proper use and maintenance of kitchen equipment.</li></ul>Inventory &amp; Cost Control<ul><li>Assist in stock monitoring and requisition of ingredients.</li><li>Minimize food wastage and report discrepancies.</li><li>Support portion control to maintain food cost targets.</li></ul>Training &amp; Team Support<ul><li>Assist in training junior kitchen staff on Lebanese cooking techniques and standards.</li><li>Promote teamwork, discipline, and a positive kitchen culture.</li></ul>Job Type: Full-timePay: AED4,000.00 - AED5,000.00 per month

Junior Sous Chef

Hyatt

<div><div>Summary<div>
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</div></div><div>
Qualifications<div>
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</div></div></div>

SOUS CHEF -ALL DAY DINING AND BREAKFAST OPERATIONS

Explore 942+ Executive sous chef in Dubai United Arab Emirates this January. Find roles across top companies and apply now to boost your career.