executive sous chef

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> 
</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> 
About The First Group Hospitality</div><div> 
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> 
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> 
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> 
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> 
<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.
 
 
 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&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.
 
 
 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.
 
 
 <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>

Salthouse Catering

Executive Sous ChefLOCATIONSalthouse Catering 1740 Signal Point Road, Unit 200, Charleston, SC 29412DESCRIPTIONSalthouse Catering is seeking individuals that are positive, reliable, efficient, and detail oriented to join our growing team. Blending our sense of family and genuine passion for food, we continue to set ourselves apart for our guests and from our competitors. We offer a professional, respectful work environment, competitive pay, flexible work hours and the opportunity to learn and grow your career. The person in this position is responsible for exemplifying the Salthouse culture, mission, and values. This person must exercise considerable initiative, independent judgment, flexibility, and discretion in the performance of assigned duties. This is a salaried position (exempt).The Executive Sous Chef oversees every aspect of the prep kitchen including, but not limited to preparation, organization and cleanliness, as well as on-site event management.Duties include, but not limited to:● Lead ongoing training for all BOH staff, both in prep kitchen and on-site at events.● Fill in as Event Chef when required.● Assist Event Chef&rsquo;s with on-site service.● Assist with daily prep. Ensure all prep is done correctly and stored at the end of the day.● Work directly with the Executive Chef, Chef de Cuisine and Kitchen Managers to ensure all production is completed properly and efficiently.● Communicate with Executive Chef, Chef de Cuisine and Kitchen Managers regarding preparation details.● Assist in identifying, recruiting and training potential Event Chefs.● Perform daily lineups with kitchen staff to ensure team is clear on daily duties.● Operate organized, well-managed shifts, ensure consistent and high-quality food production, and maximize the profitability and organizational stability of the operation.● Overseeing the Prep Team and opening/closing the kitchen.● Set-up, organization, and management of production and raw walk-in coolers, as well as dry storage area.● Alert Executive Chef of any ingredients that need to be ordered and stocked due to depletion.● Manage and hold accountable all prep cooks and Kitchen Managers, ensuring all tasks are completed properly and efficiently.● Check all food for events, and pull any corresponding equipment needed for event execution.● Prepare Chef Notes for all events, noting important times and processes.● Execute tastings for prospective and booked clients.● Assist in the preparation and execution of annual employee evaluations.● Maintain high standard of cleanliness and sanitation of kitchen and walk-ins.ABOUT THE ORGANIZATIONSalthouse is an intimate company of motivated individuals who have a passion for food and love for creating exceptional experiences. Owner/Operators Todd Mazurek and Tanya Gurrieri started Salthouse in 2013 with the vision of offering innovative restaurant quality food and unparalleled service to the Lowcountry&rsquo;s catered event scene. We are looking for teammates who will grow with us as we continue to compete as one of Charleston&rsquo;s premiere caterers. We invite you to be a part of a team where you will serve as our company&rsquo;s front-line and will offer important contributions to the guests&rsquo; overall event experience.Working for us has its benefits:<ul><li>Participation in Salthouse Sponsored + Co-Funded Health Insurance Program. *Eligibility begins at the first of the month after 30 days of service.</li><li>Participation in Salthouse Offered Voluntary Benefits Program (Life, Dental, Vision, Short Term Disability) *Eligibility begins at the first of the month after 30 days of service.</li><li>Participation in Salthouse Matched 401K Retirement Program *After 1 year of service, 21 years of age, and 1000 hours worked annually. Enrollment available quarterly: January 1, April 1, July 1 and October 1.</li><li>Paid Time Off *1 week/5 days paid vacation year one (after 6 months of employment), 2 weeks/10 days paid vacation year two to four, 3 weeks/15 days paid vacation five years or more (with supervisor approval, multiple weeks may not be used consecutively during busy season). *Tenure based on number of years from salaried position start date.</li><li>Sick Pay, 4 calendar days per year *After 90 days of employment. Covid mandated sick leave to be evaluated on a case-by-case basis.</li><li>Paid Bereavement Leave, 2 days per calendar year for immediate family member *Effective after 90 days of employment.</li><li>Paid Holidays Off to include New Years Day, Easter, Memorial Day, July 4th, Labor Day, Thanksgiving, and Christmas. *Could vary pending event calendar requirements.</li><li>Performance and goal related bonus and incentive programs *After 1 year of service</li><li>$150 Annual Uber or Rideshare Reimbursement</li><li>Continuing Education Funding &amp; Opportunities *With advance approval.</li><li>Employee Outings</li><li>Employee Referral Programs</li><li>Annual Review &amp; Potential Pay Increase</li><li>Family Meal *offered at the kitchen Tuesday through Thursday and on site when available.</li></ul>POSITION REQUIREMENTS● High school diploma or equivalent (preferred).● Experience in food preparation role (preferred).● Minimum of 2 years&rsquo; experience in food and beverage (preferred).● Must be able to maintain a stationary position for long periods of time.● Frequently move equipment up to 50 pounds.● Reliable source of transportation is a must.● Willingness to work long hours, weekends, and holidays (when needed)Additional skills and basic characteristics preferred include:<ul><li>Excellent communication, organization, and time management skills.</li><li>Mature, professional demeanor and image.</li><li>Personable with a positive attitude.</li><li>Self-starter that sets and accomplishes goals.</li><li>Desire to learn and succeed.</li><li>Team oriented, flexible.</li><li>Values challenge, assertive and tenacious.</li><li>Eye for detail and superior standards.</li><li>Dedicated and trustworthy.</li><li>Efficient, organized, effective.</li><li>Creative, innovative, approachable, respectful, open-minded.</li></ul>This is a Salaried Position(exempt). We are an Equal Employment Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.Pay: $50,000.00 - $65,000.00 per yearBenefits:<ul><li>401(k) matching</li><li>Dental insurance</li><li>Food provided</li><li>Health insurance</li><li>Paid time off</li><li>Referral program</li><li>Vision insurance</li></ul>Work Location: In person

Grand Hyatt Kuwait City

<div><div>Summary<div>
Main Duties and responsibilities:
Operational:<ul><li> To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies &amp; Procedures and Minimum Standards.</li><li> To assist in the implementation of a flexible associate base, with the right mix of Full Time and Part Time associates. To allocate associates over the Division based on established business levels for that day.</li><li> To assign responsibilities to subordinates and to check their performance periodically.</li><li> In absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.</li><li> To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.</li><li> To monitor service and Food &amp; Beverage standards in all outlets and banquets. To work with the Outlet Managers, Event Services Manager, Pastry Chef and respective Chef de Cuisines to take corrective action where necessary.</li><li> To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.</li><li> To establish and implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.</li><li> To be available and on duty during peak periods (frequently opening and closing the operation).</li><li> To conduct frequent and thorough inspections together with the Resident Manager.</li><li> To handle guest and associate inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.</li><li> To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.</li></ul> 
Financial:<ul><li> To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.</li><li> To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.</li><li> To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.</li><li> To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.</li><li> To monitor all costs and recommend measures to control them.</li><li> To establish an integrated cost management plan through product lining and minimal inventories.</li><li> To ensure that the Department Operational Budget is strictly adhered to.</li><li> To monitor all cost and recommend / institute measures to control them.</li><li> To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.</li><li> To review monthly forecasts and schedule resources accordingly.</li></ul> 
Strategic:<ul><li> Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.</li><li> Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.</li><li> Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.</li><li> Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait, and implement appropriate changes to current processes where necessary.</li><li> Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.</li><li> Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.</li><li> Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.</li><li> Responsible for identifying and developing a diverse talent pool, and providing direct feedback and ongoing coaching to appropriately facilitate meaningful development assignments.</li><li> Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines, through refining, developing or introducing new ideas, processes and practices.</li><li> Understands and balances the needs of stakeholders by entrusting colleagues to act upon decisions whilst concurrently providing guidance and holding them accountable.</li><li> Becomes a role model that encapsulates the essence of approachability, openness and authenticity as well as spearheads a collaborative environment.</li><li> Proactively identify and involve the &lsquo;right&rsquo; people for the &lsquo;right&rsquo; opportunities, whilst also knowing when to collaborate and when to entrust, to obtain support and input.</li></ul> 
Guest Service:<ul><li> To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.</li><li> To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.</li><li> To be demanding and critical when it comes to service standards.</li><li> To ensure that the Outlet team projects a warm, professional and welcoming image.</li></ul> 
Administration:<ul><li> To ensure that all Departmental Operations Manuals are prepared and updated annually.</li><li> To ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food &amp; Beverage Departments.</li><li> To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.</li><li> To attend weekly Food &amp; Beverage Meeting.</li><li> To ensure that all meetings are well planned, efficient and result oriented.</li><li> To conduct daily operations briefing with Chef de Cuisines, Pastry, Bakery, Commissary, Banquet Service and Stewarding.</li><li> To attend daily operations briefing with Food &amp; Beverage Service and Banquet catering department.</li><li> To ensure that deadlines on all projects are met.</li><li> To ensure the smooth operation of the Kitchen Department during the absence of the Executive Chef.</li></ul> 
Food &amp; Beverage Product:<ul><li> To frequently verify that only fresh products are used in Food &amp; Beverage preparation.</li><li> To frequently taste Food &amp; Beverage in all outlets and be demanding and critical when it comes to Food &amp; Beverage quality.</li><li> To encourage the Assistant Director of Food &amp; Beverage to be creative and support his marketing and upsell activities. To encourage creativity among the Outlet Teams.</li><li> To ensure that food in the associates&rsquo; canteen is as good as the food prepared in the hotel&rsquo;s restaurants.</li></ul> 
General:<ul><li> To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.</li><li> To report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To maintain a high standard of personal appearance and hygiene at all times.</li><li> To maintain a good rapport and working relationship with staff in the outlet and all other departments.</li><li> To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.</li><li> To fully support the Departmental Trainers function in the Department assigned.</li><li> To undertake any reasonable tasks and secondary duties as assigned</li><li> by the Executive Chef</li><li> To respond to any changes in the restaurant function as dictated by the hotel.</li><li> To project at all times a positive and motivated attitude and exercise self-control.</li><li> To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.</li><li> To provide a courteous and professional service at all times.</li></ul> 
Associate Handling;<ul><li> To assist with recruitment, select and train Food &amp; Beverage Heads of Department and supervisory associates who are able to work within the management philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hyatt&rsquo;s Philosophy of Multi Skilling and Multi-Tasking.</li><li> To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.</li><li> To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies &amp; Procedures and local legislation.</li><li> To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.</li><li> To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.</li><li> To prepare weekly work schedules in accordance with workload and priorities with Chef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs</li><li> To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.</li><li> To conduct yearly performance appraisal and give associates regular feedback on their job performance.</li><li> To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.</li><li> To ensure that all associates provide a courteous and professional service at all times.</li><li> To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To project at all times a positive and motivated attitude and exercise self-control</li></ul> 
Marketing:<ul><li> To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.</li><li> To continuously seek ways to assist the Outlet management maximizing their revenues and profits.</li><li> To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.</li><li> To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.</li></ul> 
Occasional Duties:<ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li></ul></div></div><div> 
Qualifications<div> 
<ul><li>
Previous experience as Executive Sous Chef, well versed with International and Arabic Cuisine.</li><li>
An inspirational and engaging leader with exceptional communication and interpersonal skills.</li><li>
A relentless and infectious passion for foods and restaurant trends.</li><li>
A sound pre-opening experience in large hotel operations would be advantageous.</li></ul></div></div></div>

EXECUTIVE SOUS CHEF

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 Main Duties and responsibilities:
 
 
 
 
 
 
 Operational:
 
 
 
 
 <ul>
 <li>
 To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies &amp; Procedures and Minimum Standards.
 </li>
 <li>
 To assist in the implementation of a flexible associate base, with the right mix of Full Time and Part Time associates.To allocate associates over the Division based on established business levels for that day.
 </li>
 <li>
 To assign responsibilities to subordinates and to check their performance periodically.
 </li>
 <li>
 In absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.
 </li>
 <li>
 To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
 </li>
 <li>
 To monitor service and Food &amp; Beverage standards in all outlets and banquets.To work with the Outlet Managers, Event Services Manager, Pastry Chef and respective Chef de Cuisines to take corrective action where necessary.
 </li>
 <li>
 To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
 </li>
 <li>
 To establish and implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
 </li>
 <li>
 To be available and on duty during peak periods (frequently opening and closing the operation).
 </li>
 <li>
 To conduct frequent and thorough inspections together with the Resident Manager.
 </li>
 <li>
 To handle guest and associate inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
 </li>
 <li>
 To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.
 
 
 </li>
 </ul>
 
 
 Financial
 
 
 :
 
 
 <ul>
 <li>
 To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.
 </li>
 <li>
 To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
 </li>
 <li>
 To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.
 </li>
 <li>
 To monitor all costs and recommend measures to control them.
 </li>
 <li>
 To establish an integrated cost management plan through product lining and minimal inventories.
 </li>
 <li>
 To ensure that the Department Operational Budget is strictly adhered to.
 </li>
 <li>
 To monitor all cost and recommend / institute measures to control them.
 </li>
 <li>
 To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.
 </li>
 <li>
 To review monthly forecasts and schedule resources accordingly.
 
 
 </li>
 </ul>
 
 
 Strategic
 
 
 :
 
 
 <ul>
 <li>
 Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.
 </li>
 <li>
 Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.
 </li>
 <li>
 Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.
 </li>
 <li>
 Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait, and implement appropriate changes to current processes where necessary.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.
 </li>
 <li>
 Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.
 </li>
 <li>
 Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.
 </li>
 <li>
 Responsible for identifying and developing a diverse talent pool, and providing direct feedback and ongoing coaching to appropriately facilitate meaningful development assignments.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines, through refining, developing or introducing new ideas, processes and practices.
 </li>
 <li>
 Understands and balances the needs of stakeholders by entrusting colleagues to act upon decisions whilst concurrently providing guidance and holding them accountable.
 </li>
 <li>
 Becomes a role model that encapsulates the essence of approachability, openness and authenticity as well as spearheads a collaborative environment.
 </li>
 <li>
 Proactively identify and involve the &lsquo;right&rsquo; people for the &lsquo;right&rsquo; opportunities, whilst also knowing when to collaborate and when to entrust, to obtain support and input.
 
 
 </li>
 </ul>
 
 
 Guest Service:
 
 
 
 
 <ul>
 <li>
 To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
 </li>
 <li>
 To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
 </li>
 <li>
 To be demanding and critical when it comes to service standards.
 </li>
 <li>
 To ensure that the Outlet team projects a warm, professional and welcoming image.
 
 
 </li>
 </ul>
 
 
 Administration
 
 
 :
 
 
 <ul>
 <li>
 To ensure that all Departmental Operations Manuals are prepared and updated annually.
 </li>
 <li>
 To ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food &amp; Beverage Departments.
 </li>
 <li>
 To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
 </li>
 <li>
 To attend weekly Food &amp; Beverage Meeting.
 </li>
 <li>
 To ensure that all meetings are well planned, efficient and result oriented.
 </li>
 <li>
 To conduct daily operations briefing with Chef de Cuisines, Pastry, Bakery, Commissary, Banquet Service and Stewarding.
 </li>
 <li>
 To attend daily operations briefing with Food &amp; Beverage Service and Banquet catering department.
 </li>
 <li>
 To ensure that deadlines on all projects are met.
 </li>
 <li>
 To ensure the smooth operation of the Kitchen Department during the absence of the Executive Chef.
 
 
 </li>
 </ul>
 
 
 Food &amp; Beverage Product:
 
 
 
 
 <ul>
 <li>
 To frequently verify that only fresh products are used in Food &amp; Beverage preparation.
 </li>
 <li>
 To frequently taste Food &amp; Beverage in all outlets and be demanding and critical when it comes to Food &amp; Beverage quality.
 </li>
 <li>
 To encourage the Assistant Director of Food &amp; Beverage to be creative and support his marketing and upsell activities.To encourage creativity among the Outlet Teams.
 </li>
 <li>
 To ensure that food in the associates&rsquo; canteen is as good as the food prepared in the hotel&rsquo;s restaurants.
 
 
 </li>
 </ul>
 
 
 General
 
 
 :
 
 
 <ul>
 <li>
 To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform and nametag at all times.
 </li>
 <li>
 To maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To maintain a good rapport and working relationship with staff in the outlet and all other departments.
 </li>
 <li>
 To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
 </li>
 <li>
 To fully support the Departmental Trainers function in the Department assigned.
 </li>
 <li>
 To undertake any reasonable tasks and secondary duties as assigned
 </li>
 <li>
 by the Executive Chef
 </li>
 <li>
 To respond to any changes in the restaurant function as dictated by the hotel.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control.
 </li>
 <li>
 To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.
 </li>
 <li>
 To provide a courteous and professional service at all times.
 
 
 </li>
 </ul>
 
 
 Associate Handling;
 
 
 
 
 <ul>
 <li>
 To assist with recruitment, select and train Food &amp; Beverage Heads of Department and supervisory associates who are able to work within the management philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hyatt&rsquo;s Philosophy of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
 </li>
 <li>
 To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies &amp; Procedures and local legislation.
 </li>
 <li>
 To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
 </li>
 <li>
 To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
 </li>
 <li>
 To prepare weekly work schedules in accordance with workload and priorities withChef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs
 </li>
 <li>
 To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.
 </li>
 <li>
 To conduct yearly performance appraisal and give associates regular feedback on their job performance.
 </li>
 <li>
 To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.
 </li>
 <li>
 To ensure that all associates provide a courteous and professional service at all times.
 </li>
 <li>
 To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control
 
 
 </li>
 </ul>
 
 
 Marketing
 
 
 :
 
 
 <ul>
 <li>
 To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.
 </li>
 <li>
 To continuously seek ways to assist the Outlet management maximizing their revenues and profits.
 </li>
 <li>
 To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
 </li>
 <li>
 To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
 
 
 </li>
 </ul>
 
 
 Occasional Duties:
 
 
 
 
 <ul>
 <li>
 To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Previous experience as Executive Sous Chef, well versed with International and Arabic Cuisine.
 </li>
 <li>
 An inspirational and engaging leader with exceptional communication and interpersonal skills.
 </li>
 <li>
 A relentless and infectious passion for foods and restaurant trends.
 </li>
 <li>
 A sound pre-opening experience in large hotel operations would be advantageous.
 </li>
 </ul>
</div>

Inspire Management Training Center

We are looking for a highly skilled and experienced Executive Sous Chef with a strong background in luxury hospitality to assist the Executive Chef in overseeing all culinary operations. The successful candidate will uphold the highest standards of food quality, presentation, hygiene, and operational excellence, while effectively managing large kitchen teams in a dynamic five-star environment.Key Responsibilities<ul><li>Assist the Executive Chef in directing and managing all kitchen operations across outlets, banquets, and in-room dining</li><li>Ensure consistent delivery of menus with exceptional quality, taste, and presentation aligned with luxury brand standards</li><li>Supervise food preparation, production planning, and service execution, particularly during high-volume periods</li><li>Lead, coach, and motivate culinary teams to maintain high performance and professional standards</li><li>Enforce strict compliance with food safety regulations, HACCP protocols, and hygiene standards</li><li>Contribute to menu creation, seasonal planning, and recipe development with accurate costing</li><li>Monitor and control food costs, labor expenses, inventory management, and minimize wastage</li><li>Collaborate with purchasing and stores to ensure timely sourcing of premium ingredients</li><li>Address guest feedback professionally and resolve culinary concerns efficiently</li><li>Assume full kitchen leadership responsibilities in the absence of the Executive Chef</li></ul>Qualifications &amp; Experience<ul><li>Diploma or Degree in Culinary Arts or Professional Cookery</li><li>5&ndash;8 years of progressive culinary experience, including leadership roles within a luxury or five-star hotel environment</li><li>Proven experience as a Sous Chef or Senior Sous Chef in high-volume operations</li><li>Strong expertise in international cuisines and contemporary culinary techniques</li><li>Excellent leadership, communication, and organizational abilities</li><li>Demonstrated commitment to cleanliness, discipline, and operational excellence</li></ul>Job Type: Full-timeEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Executive sous chef in a luxury hospitality: 6 years (Preferred)</li></ul>Language:<ul><li>English (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Executive Sous Chef (Luxury Hospitality)

Toast Hotel Group

Do you love working with people? Join our team in providing guests with highly personal service and memorable experiences.Required:<ul><li>Five years of supervisory/management experience in full-service hotel, event catering or upscale dining environment.</li><li>Ability to work all areas of the kitchen.</li><li>Cost control and menu development experience.</li><li>Flexible schedule; available to work weekends and holidays.</li></ul>Preferred:<ul><li>Culinary degree.</li></ul>Properties: <ul><li>https://marinagrandresort.com</li><li>https://www.bentwoodtavern.com</li><li>https://harborgrand.com</li><li>https://www.terraceroomhg.com</li></ul>Applications: <ul><li>Online: http://marinagrandresort.com/careers/</li><li>In-person: 600 West Water Street, New Buffalo, MI</li></ul>Interviews are available daily from 1-5pm ET, except Sundays.Toast Hotel Group is an independent hospitality management and development company operating full-service waterfront hotels and restaurants on the New Buffalo harbor._____Toast Hotel Group is an equal opportunity employer and does not discriminate against any applicant on basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance.We are committed to promoting pay equity. Rate of pay is determined based on each individual's experience and qualifications.Work Location: In person

Hotel & Restaurant Executive Sous Chef

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