executive sous chef

HIRES IMG HUMAN RESOURCES CONSULTANCY - L.L.C - S.P.C

<p><b>Job Title:</b> Executive Sous Chef (With Catering Experience)</p><p><b>Job Summary:</b><br/>The Executive Sous Chef assists the Executive Chef in managing kitchen operations, ensuring the preparation of high-quality dishes, maintaining food safety standards, and supervising kitchen staff. This role involves planning menus, coordinating kitchen workflows, and supporting training and development of culinary teams to deliver exceptional dining experiences. The Executive Sous Chef acts as a key leader in the kitchen, stepping in to manage operations in the Executive Chef&rsquo;s absence.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist the Executive Chef in planning, preparing, and presenting menus in line with quality and brand standards.</li><li>Supervise and coordinate the activities of kitchen staff, including chefs, cooks, and support personnel.</li><li>Ensure adherence to food safety, hygiene, and sanitation standards in the kitchen at all times.</li><li>Monitor kitchen operations, workflow, and productivity to ensure timely and efficient service.</li><li>Train, mentor, and evaluate culinary staff, promoting skill development and teamwork.</li><li>Manage inventory of ingredients, kitchen supplies, and equipment, coordinating with the purchasing team.</li><li>Assist in cost control, budgeting, and minimizing food waste while maintaining quality.</li><li>Support the Executive Chef in menu innovation, recipe development, and culinary presentations.</li><li>Handle special requests, dietary requirements, and guest feedback professionally.</li><li>Step in to manage kitchen operations in the absence of the Executive Chef.</li></ul><p><b>Qualifications &amp; Skills:</b></p><ul><li>Culinary degree or diploma from a recognized institution; relevant certifications are a plus.</li><li>Proven experience as a Sous Chef, Executive Sous Chef, or similar senior kitchen role in a professional culinary setting.</li><li>Strong leadership and team management skills.</li><li>Excellent knowledge of food preparation, culinary techniques, and kitchen equipment.</li><li>Knowledge of hygiene, safety, and quality standards in the culinary industry.</li><li>Ability to work under pressure, meet deadlines, and manage multiple tasks efficiently.</li><li>Creative, detail-oriented, and committed to delivering high-quality culinary experiences.</li><li>Strong organizational, communication, and problem-solving skills.</li></ul><p>Job Type: Full-time</p><p>Pay: AED3,000.00 - AED8,000.00 per month</p>

Executive Sous Chef

Raffles Hotels & Resorts

<div>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 <strong>
  Job Summary:
  <br/>
  <br/>
 </strong>
 We are seeking a highly skilled and passionate
 <strong>
  Executive Sous Chef
 </strong>
 to join our prestigious team at
 <strong>
  Raffles &amp; Fairmont Doha
 </strong>
 . This role is instrumental in maintaining the highest standards of food quality, creativity, and operational excellence. The Executive Sous Chef will assist the
 <strong>
  Executive Chef
 </strong>
 in overseeing all kitchen operations, ensuring a world-class culinary experience that aligns with the luxury standards of Raffles &amp; Fairmont.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <strong>
  Culinary Leadership &amp; Menu Development:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Assist the Executive Chef in conceptualizing, planning, and executing innovative menus that reflect the brand's luxury positioning.
  </li>
  <li>
   Ensure the consistency of dishes in terms of taste, presentation, and quality across all outlets, including fine dining, banquets, in-room dining, and specialty restaurants.
  </li>
  <li>
   Develop seasonal, themed, and special-event menus, keeping in mind guest preferences, market trends, and sustainability practices.
  </li>
  <li>
   Lead menu tastings and presentations, working closely with the culinary and front-of-house teams to ensure flawless execution.
  </li>
  <li>
   Stay ahead of global culinary trends and incorporate modern gastronomy techniques to enhance the guest experience.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Operational Excellence &amp; Kitchen Management
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Oversee the day-to-day kitchen operations, ensuring a seamless workflow between stations and sections.
  </li>
  <li>
   Implement and enforce kitchen SOPs (Standard Operating Procedures) to uphold efficiency, quality, and luxury service standards.
  </li>
  <li>
   Maintain strict compliance with HACCP and food safety regulations, ensuring the kitchen operates in a clean, organized, and safe manner.
  </li>
  <li>
   Conduct regular kitchen inspections, checking hygiene, food storage, temperature controls, and overall kitchen cleanliness.
  </li>
  <li>
   Collaborate with procurement teams to source high-quality, sustainable ingredients while optimizing cost control.
  </li>
  <li>
   Work closely with other departments, including banquet teams, restaurant managers, and F&amp;B service teams, to ensure smooth coordination of food preparation and service.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Team Leadership &amp; Staff Development
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Lead, train, and mentor a diverse culinary team, fostering a culture of excellence, creativity, and teamwork.
  </li>
  <li>
   Conduct performance evaluations, set development goals, and provide hands-on coaching to improve culinary skills and techniques.
  </li>
  <li>
   Develop and implement training programs for new hires and existing staff to ensure continuous learning and improvement.
  </li>
  <li>
   Promote a positive and inclusive work environment, ensuring staff motivation and engagement.
  </li>
  <li>
   Oversee kitchen scheduling, ensuring appropriate staffing levels based on business demands.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Financial &amp; Cost Management
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Work closely with the Executive Chef and Finance team to manage food costs and maintain profitability without compromising quality.
  </li>
  <li>
   Monitor portion control, food wastage, and inventory to maximize cost efficiency.
  </li>
  <li>
   Assist in negotiating with suppliers to secure premium ingredients at competitive pricing.
  </li>
  <li>
   Ensure all kitchen purchases align with the hotel&rsquo;s budgetary goals while maintaining the highest culinary standards.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Guest Experience &amp; Brand Representation
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Engage with guests when necessary to gather feedback, accommodate special requests, and enhance their dining experience.
  </li>
  <li>
   Represent the brand at culinary events, media engagements, and VIP functions to uphold Raffles &amp; Fairmont&rsquo;s reputation for excellence.
  </li>
  <li>
   Develop signature dishes that distinguish Raffles &amp; Fairmont Doha from competitors and contribute to brand identity.
  </li>
  <li>
   Collaborate with marketing teams to support food promotions, photoshoots, and PR campaigns.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <strong>
  Qualifications &amp; Skills:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Minimum 5-7 years of experience in a senior culinary role within a luxury hotel, Michelin-starred restaurant, or fine dining establishment.
  </li>
  <li>
   Expertise in international cuisine, with a strong foundation in modern and traditional culinary techniques.
  </li>
  <li>
   Strong leadership, communication, and organizational skills to manage high-performing teams.
  </li>
  <li>
   In-depth knowledge of food safety regulations, HACCP standards, and sustainability practices.
  </li>
  <li>
   Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
  </li>
  <li>
   Passion for culinary excellence, innovation, and guest satisfaction.
  </li>
  <li>
   Proficiency in kitchen management software, inventory control, and cost analysis is a plus.
  </li>
 </ul>
</div>


HHM Hotels

<div><div><p><b>Opportunity: Executive Sous Chef</b></p>
<p>
Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives. This position will oversee the Bungalow By The Sea restaurant as well as the banquets department.</p>
<p><b>
Potential Career Path</b></p>
<p>
Executive Chef - Food and Beverage Director</p>
<p><b>
Essential Job Functions</b></p>
<ul>
<li>Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.</li>
<li>Oversee and direct food production in a timely and efficient manner.</li>
<li>Collaborate with others to develop new menu items, create and test recipes.</li>
<li>Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.</li>
<li>Establish priorities and assign production and preparation tasks to staff to execute.</li>
<li>Review daily menu specials, banquet event orders and inventory food items for daily use.</li>
<li>Requisition day&rsquo;s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.</li>
<li>Ensure quality of products received.</li>
<li>Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.</li>
<li>Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, plating guides and photography are posted and current.</li>
<li>Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.</li>
<li>Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing.</li>
<li>Supervise the stewarding operation.</li>
<li>Maintain kitchen at the level necessary to meet/exceed the company standards for quality, service, and cleanliness by personal inspection and following the kitchen's preventative maintenance program.</li>
<li>Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools.</li>
<li>Admin duties will include but not limited to board of health upkeep, labor, invoices, recipe books.</li>
<li>Attend daily/regular meetings such as BEO, AM Stand Up and F&amp;B meetings.</li>
<li>Conduct divisional/departmental staff meetings on a regular basis.</li>
<li>Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.</li>
<li>Perform other duties as requested by management.
</li></ul><p><b>Position Requirements</b></p>
<ul>
<li>Degree or certification from an accredited culinary program preferred.</li>
<li>3 years&rsquo; experience in a managerial position of an upscale and/or high-volume foodservice establishment/hotel as a sous chef or CDC level for minimum 2-3 years required.</li>
<li>Fluency in English, Spanish and/or Creole preferred</li>
<li>Previous experience to be a blend of fine dining steakhouseItalian-cuisine preferred</li>
<li>Banquet experience preferred</li>
<li>Marriott experience preferred</li>
</ul>
<p><b>Work Environment and Context</b></p>
<ul>
<li>Work schedule varies and will include working on holidays and weekends.</li>
<li>Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.</li>
<li>Must be able to work in varied and extreme temperatures including freezers (-10F) and kitchens (90F), possibly for one hour or more.</li>
</ul>
<p><b>What We Believe</b></p>
<p>
People Are Our Capability &ndash; Hearts That Serve &ndash; Only Excellence &ndash; Stay Nimble - Own It</p>
</div><p>
Managed by HHM Hotels</p></div>

Renaissance Corporate Services

Shangri-La Jeddah
<br><br>
Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provides the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.
<br><br>
203 stylish rooms and suites plus 17 luxury serviced apartments
<br>4 restaurants and lounges, including the legendary Shang Palace
<br>Convenient for Jeddah’s popular landmarks and Red Sea Mall
<br>116 privately owned Burj Assila Residences
<br><br>
<b>Job Summary:</b><br>
The Executive Sous Chef will be responsible for oversee the overall operations of the kitchen, ensuring the creation and delivery of exquisite dishes, that exceed the expectations of our guests, ensures hygiene and cleanliness all around the Kitchen to maintain the standard of food safety.
<br><br>
As a Executive Sous chef, we rely on you to,
<br><br>
Create innovative, cuisine-appropriate menus that reflect current culinary trends.
<br>Collaborate with Food & Beverage leadership to set pricing for all menu items.
<br>Stay informed on emerging trends in the restaurant and hospitality industry to continuously evolve the culinary offerings.
<br>Oversee the maintenance and cleanliness of the kitchen and surrounding areas in accordance with company standards and local health code regulations.
<br>Monitor kitchen inventory levels; source ingredients and supplies from approved vendors while controlling food cost and minimizing waste.
<br>Recruit, train, schedule, and supervise kitchen staff to maintain a high-performing and cohesive culinary team.
<br>Lead and support kitchen staff in all phases of meal preparation, plating, and timely delivery of dishes.
<br>Identify, implement, and train team members on new culinary techniques and cooking methods to elevate food quality and presentation.
<br>Assist with daily food preparation and provide hands-on support during peak service hours as needed.
<br><br>
<b>What we are Looking For:</b><br>
Solid experience as Executive Sous chef in luxury hotels.
<br>A leader with the ability, to coach, train and develop others
<br>Fluent in English
<br>Strong leadership, self-motivated excellent communication skills
<br><br>
Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provide the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.

Executive Sous chef (173432)

Aspire Global Human Resource

<div>
 <p>
  Aspire Global Human Resources on a look out to join a dynamic culinary team in a premium dining environment, where excellence, innovation, and leadership define every plate.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Key Responsibilities:
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   Implement opening and closing procedures in line with approved SOPs
  </li>
  <li>
   Lead daily kitchen operations, ensuring quality, consistency, and efficiency
  </li>
  <li>
   Hire, train, coach, and motivate kitchen staff to uphold high performance and conduct standards
  </li>
  <li>
   Conduct developmental counseling for underperforming staff to elevate skills and competencies
  </li>
  <li>
   Assist the Executive Chef and Chef de Cuisine in menu planning, recipe development, and cost control
  </li>
  <li>
   Ensure compliance with health and safety regulations; maintain a clean and organized kitchen
  </li>
  <li>
   Oversee inventory management and ordering of supplies per approved standards
  </li>
  <li>
   Collaborate with front-of-house teams to ensure seamless guest experiences
  </li>
  <li>
   Inspect food freshness, supplies, equipment, and work areas daily
  </li>
  <li>
   Monitor sanitation practices and enforce kitchen safety protocols
  </li>
  <li>
   Develop recipes and presentation standards; plan menus and guarantee meal quality
  </li>
  <li>
   Schedule staff attendance, day-offs, and annual leaves with seasonal awareness
  </li>
  <li>
   Supervise and coordinate cooks and food preparation staff
  </li>
  <li>
   Read and explain operating manuals for all kitchen equipment
  </li>
  <li>
   Coordinate the work of sous chefs, senior CDPs, and CDPs
  </li>
  <li>
   Perform administrative tasks and report results timely to line manager
  </li>
  <li>
   Safeguard all kitchen SOPs and recipes with full confidentiality
  </li>
  <li>
   Taste and inspect food quality; design meals that delight guests
  </li>
  <li>
   Take charge of the kitchen when required; identify and improve operational weaknesses
  </li>
  <li>
   Train staff to prevent common kitchen hazards and promote safe practices
  </li>
  <li>
   Execute management instructions as needed
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Key Skills &amp; Competencies:
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   Strong leadership in a fast-paced, high-volume kitchen
  </li>
  <li>
   Excellent attention to detail and commitment to quality
  </li>
  <li>
   Deep knowledge of culinary techniques, ingredients, and global trends
  </li>
  <li>
   Effective team management and staff development
  </li>
  <li>
   Flexibility to work evenings, weekends, and holidays
  </li>
  <li>
   Proficiency in Micros and kitchen administration
  </li>
  <li>
   Analytical thinking and problem-solving under pressure
  </li>
  <li>
   Clear communication and cross-functional collaboration
  </li>
  <li>
   Confidentiality and integrity in handling operational data
  </li>
  <li>
   Safety-conscious mindset with proactive risk prevention
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Qualifications:
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   Minimum
   <strong>
    4 years of experience as
   </strong>
   a chef in a premium dining establishment
  </li>
  <li>
   Culinary diploma or equivalent professional certification preferred
  </li>
  <li>
   Proven track record in team leadership and kitchen operations
  </li>
  <li>
   Familiarity with international food safety standards and HACCP protocols
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Benefits:
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <ul>
  <li>
   Competitively structured gross salary package.
  </li>
 </ul>
</div>


Swissôtel

<div><b>Company Description</b><p><br>
&quot;Why work for Accor?<br>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><b><br>
Job Description</b><ul><li><p><br>
Support the Executive Chef in all kitchen operations and assume full responsibility in their absence.</p></li><li><p>
Supervise and coordinate activities of all kitchen personnel, ensuring efficient workflow and productivity.</p></li><li><p>
Maintain high standards of food quality, presentation, and consistency across all outlets (restaurants, banquets, room service, etc.).</p></li><li><p>
Assist in the development of new menus, recipes, and culinary concepts in line with luxury hospitality standards.</p></li><li><p>
Ensure strict compliance with hygiene, sanitation, and food safety standards (e.g., HACCP).</p></li><li><p>
Train, mentor, and evaluate kitchen staff performance, ensuring high morale and team cohesion.</p></li><li><p>
Control food costs, inventory, portioning, and waste while maximizing profitability.</p></li><li><p>
Collaborate with F&amp;B management to ensure seamless food and service delivery for events and daily operations.</p></li><li><p>
Monitor and manage kitchen equipment maintenance and ensure proper functioning.</p></li><li><p>
Stay up-to-date with culinary trends, techniques, and competitive practices.</p></li></ul><b><br>
Qualifications</b><ul><li><p><br>
Degree or diploma in Culinary Arts or related field.</p></li><li><p>
Proficient in Turkish (spoken and written)</p></li><li><p>
Minimum 5&ndash;7 years of progressive experience in a luxury hotel or fine dining environment, with at least 2 years in a Sous Chef or similar leadership role.</p></li><li><p>
Strong knowledge of various cuisines and modern cooking techniques.</p></li><li><p>
Proven leadership, organizational, and communication skills.</p></li><li><p>
Experience in menu engineering, food costing, and budgeting.</p></li><li><p>
Ability to work under pressure in a fast-paced environment.</p></li><li><p>
Culinary certifications and food safety training (e.g., ServSafe or HACCP certification).</p></li></ul><b><br>
Additional Information</b><p><br>
Your team and working environment:<br>
<br>
Our commitment to Diversity &amp; Inclusion:<br>
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></div>

Agthia

<div><div><b>Job Summary</b></div><div>
We are seeking a talented and experienced Premium Dining Executive Sous Chef to join our renowned hospitality team in Kuwait. The ideal candidate will bring a passion for culinary excellence and a commitment to delivering outstanding dining experiences. In this pivotal role, the Executive Sous Chef will assist the Head Chef in managing kitchen operations, menu development, and staff training, while upholding the highest standards of food quality and safety. This full-time position offers the opportunity to create innovative dishes, lead a dynamic kitchen team, and contribute to the overall success of our premium dining establishment.</div><div></div><div><b><br>
Key Responsibilities / Duties</b></div><div>
Assist in the development and execution of seasonal menus that reflect current culinary trends.</div><div>
Supervise daily kitchen operations, ensuring quality food preparation and presentation.</div><div>
Maintain food safety and hygiene standards in accordance with local regulations.</div><div>
Train, mentor, and manage kitchen staff to ensure high performance and team cohesion.</div><div>
Conduct regular inventory management and cost control to maintain budget compliance.</div><div>
Collaborate with the Head Chef in organizing and catering special events.</div><div>
Stay updated on nutrition knowledge and integrate it into menu offerings when appropriate.</div><div>
Assist in establishing and maintaining positive relationships with suppliers and vendors.</div><div></div><div><b><br>
Required Skills &amp; Qualifications</b></div><div>
Minimum of 6 years of experience in a high-volume kitchen environment, with at least 2 years in a supervisory role.</div><div>
Strong culinary arts skills with a focus on fine dining and premium food offerings.</div><div>
Proven experience in menu development and execution, with an understanding of culinary trends.</div><div>
Excellent leadership and team management skills, with the ability to inspire and motivate the kitchen team.</div><div>
In-depth knowledge of food safety and sanitation practices.</div><div>
Strong organizational skills, particularly in inventory management and cost control.</div><div>
Ability to work flexible hours, including evenings, weekends, and holidays as needed.</div><div>
A passion for food, creativity, and a commitment to excellence.</div></div>

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