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executive sous chef

The First Group Hospitality

<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>


Executive Sous Chef

<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>

Creneau International ME LLC

<p>We are seeking a talented and experienced <b>Sous Chef</b> with a strong background in Asian and/or European cuisine to join our dynamic culinary team in Dubai. The ideal candidate must have at least <b>2 years of UAE experience</b> in a similar role and a passion for delivering high-quality dishes in a fast-paced kitchen environment.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist the Head Chef in managing daily kitchen operations</li><li>Supervise and train kitchen staff to ensure consistency and efficiency</li><li>Prepare and present high-quality Asian and/or European dishes</li><li>Maintain food quality, hygiene, and safety standards in compliance with UAE regulations</li><li>Monitor inventory levels and assist in ordering supplies</li><li>Ensure proper food portioning and cost control</li><li>Step in as acting Head Chef when required</li></ul><p><b>Requirements:</b></p><ul><li>Minimum 2 years of experience in the UAE as a Sous Chef or Senior Chef de Partie</li><li>Strong expertise in Asian and/or European cuisine</li><li>Excellent knowledge of food safety and HACCP standards</li><li>Leadership and team management skills</li><li>Ability to work under pressure in a fast-paced environment</li><li>Good communication skills in English</li></ul><p><b>Preferred Qualifications:</b></p><ul><li>Culinary diploma or relevant certification</li><li>Experience in hotel or high-volume restaurant operations</li></ul><p><b>What We Offer:</b></p><ul><li>Competitive salary (based on experience)</li><li>Visa and medical insurance as per UAE labor law</li><li>Career growth opportunities</li><li>Supportive and professional work environment</li></ul><p>If you are passionate about culinary excellence and ready to bring your expertise to our kitchen, we encourage you to apply.</p><p>Job Type: Full-time</p><p>Pay: AED9,000.00 per month</p>

Sous Chef

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>

IIQAF

<div><p><b>Location:</b> Dubai, UAE<br>
<b>Industry:</b> Hospitality<br>
<b>Job Type:</b> Full-Time<br>
<b>Salary:</b> <b>AED 8,000 &ndash; AED 11,000 per month</b></p>
<h3 class="jobSectionHeader"><b>Job Overview</b></h3>
<p>IIQAF Group is seeking a talented and experienced <b>Chef / Sous Chef</b> to lead and support kitchen operations within our hospitality establishments in Dubai. The ideal candidate will be responsible for <b>menu preparation, food quality control, kitchen supervision, and culinary excellence</b>, ensuring exceptional guest dining experiences.</p>
<p>This role is ideal for candidates searching for <b>Chef jobs in Dubai</b>, <b>Sous Chef UAE</b>, <b>Hotel Chef Dubai</b>, <b>Restaurant Sous Chef Jobs</b>, or <b>Hospitality Kitchen Manager roles</b>.</p>
<h3 class="jobSectionHeader"><b>Key Responsibilities</b></h3>
<ul><li>Oversee daily <b>kitchen operations</b> and food preparation activities</li><li>
Assist the Head Chef in <b>menu planning, recipe development, and cost control</b></li><li>
Ensure consistent <b>food quality, taste, and presentation standards</b></li><li>
Supervise and train <b>kitchen staff, cooks, and commis chefs</b></li><li>
Maintain compliance with <b>food safety, hygiene, and HACCP standards</b></li><li>
Monitor <b>inventory, stock control, and supplier coordination</b></li><li>
Ensure efficient kitchen workflow during <b>busy service periods</b></li><li>
Maintain a clean, organized, and safe kitchen environment</li></ul>
<h3 class="jobSectionHeader"><b>Required Skills &amp; Qualifications</b></h3>
<ul><li>Proven experience as a <b>Chef, Sous Chef, or Senior Kitchen Chef</b> in hospitality</li><li>
Strong knowledge of <b>international cuisines, food preparation techniques, and plating standards</b></li><li>
Experience in <b>hotel, restaurant, or catering kitchen environments in Dubai</b></li><li>
Ability to manage kitchen staff and handle high-volume service</li><li>
Strong leadership, time management, and communication skills</li><li>
Knowledge of <b>UAE food safety regulations</b></li></ul>
<h3 class="jobSectionHeader"><b>Preferred Qualifications</b></h3>
<ul><li>Diploma or certification in <b>Culinary Arts or Hospitality Management</b></li><li>
Experience in <b>fine dining, luxury hotels, or high-end restaurants</b></li><li>
Expertise in <b>menu costing, budgeting, and kitchen performance management</b></li></ul>
<h3 class="jobSectionHeader"><b>Why Join IIQAF Group</b></h3>
<ul><li>Competitive salary: <b>AED 8,000 &ndash; AED 11,000 per month</b></li><li>
Work in a professional and dynamic <b>hospitality environment in Dubai</b></li><li>
Career growth in <b>culinary leadership and kitchen management</b></li><li>
Supportive and performance-driven workplace</li></ul></div>

Chef / Sous Chef

Grandiose Supermarket LLC

<p><b>Flour Country </b>(Bakery Production Unit of Grandiose) is looking for <b>Sous Chef (French Bread) </b>in their Food Production Unit located at DIC, Dubai</p><p><b>Job Purpose:</b></p><p>Manage the whole kitchen, lead the team of professional cooks and support staff, ensure the preparation of high quality and accurate quantity of food. Help Executive Chef in day to day administrative operations.</p><p><b>Key Responsibilities: </b></p><ul><li>To assist the Executive Chef with innovative ideas and promotions and in motivating and developing the staff.</li><li>To ensure a very high standard of hygiene of self and working area always as per the guidelines required by Abu Dhabi Municipality.</li><li>To ensure that all mis-en-place are kept to the volume of business.</li><li>To ensure that all the foods are of correct quality, quantity and price before accepting any food store requisition or inter-kitchen transfer.</li><li>To ensure that all foods that are transported for outside catering and banqueting are in its appropriate containers.</li><li>To liaise closely with Service and Stewarding departments on day to day operations.</li><li>To ensure the buffet presentations and displays are up to the set standards.</li><li>To assist the Executive Chef with ideas for new presentations, festivals and menus.</li><li>To discuss and organize practical implementation of ideas.</li><li>To maintain close supervision on wastage and spoilage to reduce costs in all outlets and kitchen.</li><li>To handle guest complaints on the spot and inform the Executive Chef immediately.</li><li>Works on shifts basis and adjusts to business requirements.</li><li>Responsible of requesting for maintenance of defective operating equipment and ensure a follow-up and safety of staff.</li><li>Ensure compliance with policies and procedures regarding department operations, fire and safety and infection control.</li><li>Complies with organization policies regarding ethical business practices.</li><li>Participate in the quality initiatives program when and where required.</li><li>Performs other reasonable duties assigned by your superior&rsquo;s time to time.</li></ul><p><b>Required Skills and Qualifications:</b></p><ul><li>At least five (05) years&rsquo; experience in a professional kitchen in a hotel industry</li><li>Minimum <b>3&ndash;5 years of hands-on experience</b> in <b>French Bread</b> production, preferably in a <b>bakery factory, hotel or large-scale production unit</b>.</li></ul><p>Job Type: Full-time</p><p>Pay: AED5,000.00 - AED6,000.00 per month</p><p>Application Question(s):</p><ul><li>What is your notice period?</li><li>What is your minimum salary expectation?</li><li>How many Years of experience you have in Production of French Bread Line?</li></ul>

Sous Chef (French Bread)

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

Explore 577+ Executive sous chef in Dubai United Arab Emirates this March. Find roles across top companies and apply now to boost your career.

577 executive sous chef jobs In Dubai United Arab Emirates

Executive Sous Chef

Executive Sous Chef

Sous Chef

Sous Chef

Chef / Sous Chef

Sous Chef (French Bread)

Sous Chef Pastry