executive sous chef

Anantara

<div>Company Description 
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world's most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. 
Job Description 
KEY DUTIES AND RESPONSIBILITIES
Please note that this is not an exhaustive list of everything that needs to be done. Anantara team members always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
Planning and Organising:<ul><li>
To work with the Executive Chef in completing the Food &amp; Beverage department input into the overall hotel strategic plans.</li></ul>
Operations and Product Quality<ul><li>
Analyse local market needs and trends, and support the definition of the hotel&rsquo;s overall Food &amp; Beverage offering</li><li>
Manage menu preparation and pricing in line with the stated F&amp;B objectives of the hotel and the brand.</li><li>
Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.</li><li>
Oversee the preparation and presentation of food products to ensure maximum quality at all times.</li><li>
Implement procedures to minimise wastage and over-production.</li><li>
Ensure standards of presentation and preparation of food items meet hotel &amp; brand standards.</li><li>
Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor International</li></ul>
Departmental Leadership &ndash; with the Executive Chef<ul><li>
Ensure that that Kitchen professionals are fully aware of hotel F&amp;B strategy, and that their products meet these requirements.</li><li>
Direct and coordinate the daily activities of all the hotel&rsquo;s kitchens.</li><li>
Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.</li><li>
Manage relationships and contracts with suppliers.</li><li>
Support and facilitate team member participation in local, national, and international competitions.</li></ul>
Health, Hygiene &amp; Safety<ul><li>
Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.</li><li>
Report and take appropriate action to correct any health or safety hazard.</li><li>
Liaise with Engineering regarding maintenance and repairs of equipment.</li><li>
Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.</li><li>
Instruct team member on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel&rsquo;s clinic.</li><li>
Ensure all work areas in the kitchen are kept tidy and clean.</li></ul>
#LI-MH1 
Qualifications 
EDUCATION &amp; PROFESSIONAL QUALIFICATIONS<ul><li>
Professional culinary qualification from a recognized international culinary institute or equivalent vocational training.</li><li>
Minimum 8&ndash;10 years of progressive culinary experience, with at least 3&ndash;5 years in a senior management role (Executive Sous Chef / Senior Sous Chef).</li><li>
Advanced experience in Asian cuisine, including menu development, authentic preparation techniques, and modern presentation standards.</li><li>
Mandatory experience in 5-star luxury hotels or resorts within the Middle East, with proven exposure to multicultural teams and international guest profiles.</li><li>
Demonstrated experience supporting large-scale hotel kitchen operations, multiple outlets, and high-volume service.</li><li>
Food Safety &amp; Hygiene certification (HACCP or equivalent) &ndash; mandatory.</li><li>
Additional certifications in kitchen management, leadership, or menu engineering are an advantage.</li></ul> 
Additional Information 
LANGUAGE SKILLS<ul><li>
Fluent spoken and written English is mandatory.</li><li>
Additional languages are considered an advantage.</li></ul></div>

Executive Sous Chef

Swissôtel

<div>Company Description 
&quot;Why work for Accor? 
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. 
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/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description<ul><li> 
Support the Executive Chef in all kitchen operations and assume full responsibility in their absence.</li><li>
Supervise and coordinate activities of all kitchen personnel, ensuring efficient workflow and productivity.</li><li>
Maintain high standards of food quality, presentation, and consistency across all outlets (restaurants, banquets, room service, etc.).</li><li>
Assist in the development of new menus, recipes, and culinary concepts in line with luxury hospitality standards.</li><li>
Ensure strict compliance with hygiene, sanitation, and food safety standards (e.g., HACCP).</li><li>
Train, mentor, and evaluate kitchen staff performance, ensuring high morale and team cohesion.</li><li>
Control food costs, inventory, portioning, and waste while maximizing profitability.</li><li>
Collaborate with F&amp;B management to ensure seamless food and service delivery for events and daily operations.</li><li>
Monitor and manage kitchen equipment maintenance and ensure proper functioning.</li><li>
Stay up-to-date with culinary trends, techniques, and competitive practices.</li></ul> 
Qualifications<ul><li> 
Degree or diploma in Culinary Arts or related field.</li><li>
Proficient in Turkish (spoken and written)</li><li>
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.</li><li>
Strong knowledge of various cuisines and modern cooking techniques.</li><li>
Proven leadership, organizational, and communication skills.</li><li>
Experience in menu engineering, food costing, and budgeting.</li><li>
Ability to work under pressure in a fast-paced environment.</li><li>
Culinary certifications and food safety training (e.g., ServSafe or HACCP certification).</li></ul> 
Additional Information 
Your team and working environment: 
 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

Marriott International

<div>Additional Information 
Job Number25204429 
Job CategoryFood and Beverage &amp; Culinary 
LocationCourtyard by Marriott Kuwait City, Al Shuhada Street, Kuwait City, Kuwait, Kuwait, 15463 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Courtyard, we&rsquo;re passionate about better serving the needs of travelers everywhere. It&rsquo;s what inspired us to create the first hotel designed specifically for business travelers, and it&rsquo;s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We&rsquo;re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve &ndash; all while having fun. 
 
 
<div>In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

<div>Additional Information 
Job Number25205414 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Nile Ritz-Carlton Cairo, 1113 Corniche El Nil, Cairo, Egypt, Egypt, 11221 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Accor

Company Description Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. Job Description The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation. Key Responsibilities <ul> <li>Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</li> <li>Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</li> <li>Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</li> <li>Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</li> <li>Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</li> <li>Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</li> <li>Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</li> <li>Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</li> <li>Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</li> <li>Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</li> <li>Actively contribute to colleague engagement and recognition initiatives across the culinary division.</li> <li>Collaborate with the Marketing and PR teams to promote the resort's culinary offerings through media, events, and social platforms.</li> <li>Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</li> <li>Uphold company policies, service standards, and brand values at all times.</li> <li>Perform other duties as assigned to meet business needs.</li> </ul> Qualifications <ul> <li>Minimum of 2 years' experience in a similar leadership role within a luxury, high-volume hotel or resort environment.</li> <li>Strong culinary foundation with hands on experience across multiple kitchen operations.</li> <li>Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</li> <li>Creative and strategic thinker with a passion for innovation and continuous improvement.</li> <li>Strong understanding of cost control, inventory management, and food safety compliance.</li> <li>Adaptable and resilient in fast paced, dynamic environments.</li> <li>Excellent interpersonal and guest engagement skills.</li> <li>Culinary degree or equivalent professional certification required.</li> <li>Advanced knowledge of food safety and HACCP standards.</li> <li>Flexibility to work varied schedules, including evenings, weekends, and public holidays.</li> <li>Media friendly and confident representing the culinary team in events and promotions.</li> </ul> Additional Information <ul> <li>Understanding of Ultra Luxury guest expectations and brand alignment.</li> <li>Experience in project coordination, scheduling, and document control during pre Opening stages.</li> <li>Experience in pre opening is a must.</li> <li>A proactive, anticipatory approach with a strong sense of ownership and accountability.</li> <li>Impeccable grooming and personal presentation aligned with Luxury standards.</li> <li>Service oriented with exceptional attention to detail.</li> <li>Professional grooming and presentation at all times.</li> <li>High energy level and self motivated approach to achieving excellence.</li> <li>Ability to work collaboratively and contribute effectively in a team environment.</li> </ul>

Executive Sous Chef - Raffles the Red Sea.

Grand Hyatt Kuwait City

<div><div>Summary<div>
As a Jr. Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. 
The Jr. Sous Chef is responsible to assist the Sous Chef in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</div></div><div> 
Qualifications<div>
A potential candidate should ideally have:<ul><li>
Minimum 1 years' work experience as Jr. Sous Chef- or 2 years as Chef de Partie in a hotel or large restaurant with good standards and specifically pan-Asian experience.</li><li>
Preferably with experience in luxury international brands.</li><li>
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</li><li>
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</li></ul></div></div></div>

JR. SOUS CHEF

Jumeirah Group

<div><div>Chef De Cuisine - Culinary - Jumeirah Muscat Bay - (26000007)</div><div></div><div> 
About Jumeirah<div>
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</div><div></div><div> 
About Jumeirah Muscat Bay</div><div></div><div> 
Set in the secluded cove of Bandar Jissah, nestled between the Al Hajar Mountains and the Gulf of Oman, Jumeirah Muscat Bay invites guests to discover Muscat&rsquo;s breathtaking nature, with mountains meeting the sea at the resort&rsquo;s doorstep. The resort features 195 rooms and suites with spectacular ocean views, including ten opulent summerhouses and villas featuring private plunge pools and private beach access.</div>
Opened in 2022, the resort offers a diverse array of amenities, including a sprawling 1,200 square meter Talise Spa, a Pedi:Mani:Cure Studio by Bastien Gonzalez, a PADI and SSI certified dive centre, numerous leisure facilities and adventurous wellbeing experiences, plus several signature dining options and a kids club, providing ample opportunity to relax and recharge.
About the Job:
An opportunity has arisen for a Chef De Cuisine to join Culinary in Jumeirah Muscat Bay. The main duties and responsibilities of this role:<ul><li>
Exceed guest expectations through efficient, friendly, and attentive service, ensuring guest satisfaction, actively participate in and oversee the provision of excellent service to guests, engaging with them to gather feedback and identify areas for improvement.</li><li>
Handle guest complaints efficiently, either through direct interaction or by referring them to the Executive Sous Chef and to ensure team members in designated sections adhere to work schedules and perform their duties effectively</li><li>
Assist in various Food and Beverage events and culinary competitions as requested by superiors, collaborate with the Executive Sous Chef or Executive Chef to develop strategies and special events for sales promotion and revenue generation</li><li>
Verify that delegated duties are carried out in accordance with hotel standards, management instructions, and approved checklists</li><li>
Conduct frequent spot checks in the kitchen and storerooms to monitor compliance with procedures, hygiene standards, and inventory management</li><li>
Assist in implementing and ensuring adherence to SOPs, hygiene standards, and safety regulations among kitchen team members, provide administrative and operational support to the Executive Sous Chef in achieving divisional targets, including scheduling, training, and maintaining cleanliness and safety standards</li></ul></div><div></div><div> 
About you
The ideal candidate for this position will have the following experience and qualifications:<ul><li>
Relevant tertiary qualification with prior HACCP management training</li><li>
Advanced proficiency in Microsoft Office and related software applications</li><li>
Strong leadership, problem-solving, and team management capabilities with a creative and detail-oriented approach</li><li>
Proven project management skills with the ability to manage multiple priorities effectively</li><li>
Minimum of 2 years&rsquo; experience in the same role within a luxury resort or high-end restaurant and at least 6 years&rsquo; overall experience in the culinary department, including a previous senior management position</li></ul> 
About the Benefits
At Jumeirah, we are dedicated to fostering a workplace where all colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.
Benefits include:<ul><li>
Access to Learning &amp; Development programmes and clear career pathways</li><li>
Opportunities for internal mobility within our global network</li><li>
Colleague discounts on food, beverage and hotel stays worldwide</li><li>
Health care and insurance benefits</li><li>
Locally competitive salary</li><li>
Locally relevant benefits as determined by the property.</li></ul><div>
</div></div><div>
Primary Location: Oman-Muscat</div><div>
Job: Jumeirah Job Group</div><div>
Organization: Jumeirah Muscat Bay [JMBH]</div><div>
Job Posting: Jan 6, 2026, 6:04:44 AM</div></div>

Chef De Cuisine - Culinary - Jumeirah Muscat Bay

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Chef De Cuisine - Culinary - Jumeirah Muscat Bay