sous chef

<div>Company Description 
SO/ Ras Al Khaimah is part of a coveted collection of hotels rooted in the world of fashion, commanding attention with it&rsquo;s avant-garde design and creative approach to the world of luxury. This is a place where we celebrate brilliant individuals &ndash; you, our SO/ Icons. Welcome to your invite to the Front Row, a place where self-expression and experience count in equal measure. 
Job Description<ul><li> 
Kitchen Support: Oversee kitchen activities and staff.</li><li>Quality Control: Maintain high food quality and consistency.</li><li>Inventory: Manage kitchen inventory and supplies.</li><li>Compliance: Adhere to hygiene and food safety regulations.</li></ul> 
Qualifications 
Skills:<ul><li> Culinary diploma or equivalent.</li><li>Previous experience as Sous Chef.</li><li>Leadership and organizational skills.</li><li>Previous experience specialized in Asian Cuisine (Sushi)</li></ul> 
Working Conditions:<ul><li>Full-time position</li><li>Rotational shifts including weekends and holidays</li></ul></div>

Sous Chef

Hyatt Place Al Ula

<div><div><h2 class="jobSectionHeader">Summary</h2> 
<div> 
We are looking for an experienced Asian Sous Chef to support kitchen operations and deliver authentic Asian culinary experiences.
 
 
Your Role
 
As the Asian Sous Chef, you&rsquo;ll oversee the preparation and presentation of Asian cuisine while ensuring high standards of food quality and guest satisfaction.
 
 
Key Responsibilities
 
&middot; Prepare and present authentic Asian dishes in accordance with hotel standards
 
&middot; Ensure consistent food quality, presentation, and portion control
 
&middot; Support menu development and Asian cuisine offerings
 
&middot; Maintain hygiene, food safety, and sanitation standards
 
&middot; Monitor inventory and assist in cost control initiatives
 
&middot; Collaborate with the kitchen team to ensure smooth daily operations
</div></div><div><h2 class="jobSectionHeader">Qualifications</h2>
<div>Qualifications
 
&middot; Previous experience as an Asian Sous Chef or similar role in hospitality or restaurants
 
&middot; Strong knowledge of Asian cuisine and cooking techniques
 
&middot; Good understanding of food safety and hygiene standards
 
&middot; Ability to work efficiently in a fast-paced kitchen environment
 
&middot; Strong attention to detail and quality standards
 
&middot; Good communication and teamwork skills
 
&middot; Excellent English communication</div></div></div>

Asian Sous Chef

Park Hyatt Doha

<div>
 
 
 Organization- Park Hyatt Doha
 
 
 
 
 
 
 
 Summary
 
 
 
 Park Hyatt Doha is seeking a visionary Executive Sous Chef to take full leadership of the hotel&rsquo;s culinary operations. This role will act as the head of the culinary division, responsible for driving the hotel&rsquo;s gastronomic identity, elevating fine‑dining standards, and leading a diverse team across multiple outlets. This position requires a highly experienced, creative, and strategic culinary professional with a strong background in luxury hotels, fine dining, and high‑end restaurant operations.
 
 
 
 
 
 Key Responsibilities:
 
 <ul>
 <li>
 Lead and manage all culinary operations across the hotel, acting as the head of the culinary division.
 </li>
 <li>
 Develop and execute innovative menus and fine‑dining concepts that reflect Park Hyatt&rsquo;s luxury standards.
 </li>
 <li>
 Ensure exceptional food quality, consistency, and presentation across all outlets and events.
 </li>
 <li>
 Build, train, and mentor a high‑performing culinary team, fostering a culture of excellence and creativity.
 </li>
 <li>
 Oversee kitchen financial performance, including food cost control, inventory management, and operational efficiency.
 </li>
 </ul>
 
 
 
 
 
 Qualifications
 
 
 <ul>
 <li>
 Minimum 7&ndash;10 years of progressive culinary leadership experience, including at least 3 years as Executive Sous Chef or Chef de Cuisine.
 </li>
 <li>
 Mandatory: Proven experience in fine dining, Michelin‑level kitchens, or luxury 5‑star hotels.
 </li>
 <li>
 Strong expertise in modern cooking techniques, premium ingredients, and global cuisines.
 </li>
 <li>
 Demonstrated ability to lead large, multicultural teams in a fast‑paced luxury environment.
 </li>
 <li>
 Strong financial and operational management skills.
 </li>
 <li>
 Excellent communication, leadership, and team‑development capabilities.
 </li>
 <li>
 Culinary degree or equivalent professional certification preferred.
 </li>
 <li>
 Middle East experience is an advantage but not essential.
 </li>
 </ul>
 
 
 
 
 If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity.
 
 
 
 
 
 Apply today and start your journey with us!
 
 
 ________________________________________
 
 
 
 Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
 
 
</div>

Executive Sous Chef

Accor

<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 
SUMMARY AND GENERAL DUTIES:<ul><li>
She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard</li><li>
Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet</li><li>
Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement</li><li>
Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet</li><li>
Assists the Executive Chef in developing new cuisine concepts.</li><li>
Ensures implementation and maintenance of standards of food quality, preparation and presentation.</li><li>
Assists in menu planning and costing.</li><li>
Ensures good physical upkeep, condition of equipment &amp; utensils in all the kitchens &amp; co-ordinates with Engineering department for repairs and maintenance.</li><li>
Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.</li><li>
Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.</li><li>
Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.</li><li>
Recommends changes in systems and procedures to increase efficiency and improve service quality.</li><li>
Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.</li><li>
Ensures all employees in the department adhere to the organizations rules and regulations.</li><li>
Recommends changes in the menus.</li><li>
Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.</li><li>
Perform as per Operational Standards.</li><li>
Proper grooming at all times.</li><li>
Attend training classes as per schedule.</li><li>
Show fullest cooperation and respect within the team and other departments.</li><li>
Is aware of the daily activities and has product knowledge of all the hotel facilities.</li></ul>
 Organization &amp; Set Up<ul><li>
After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.</li><li>
Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.</li><li>
Attends the communication meetings of her/his Outlet, such as daily briefings.</li><li>
Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.</li><li>
At the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef &amp; reporting Sous Chefs to ensure a smooth running operation.</li><li>
Applies HACCP as per the Hotel Standard.</li><li>
Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.</li></ul>
 During the operations, in the restaurant &amp; in front of the guest<ul><li>
Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.</li><li>
Makes sure buffets are refilled at all times and the quality of the products is as per our standard.</li><li>
Creates an atmosphere of tranquility amongst the brigade.</li><li>
Checks the standard and quality of food which leaves the kitchen.</li><li>
Reports received suggestions and/or comments from guest to the Executive Chef.\</li></ul>
 General / Miscellaneous<ul><li>
To be punctual on duty and ensure the same of your employees.</li><li>
Be well groomed to the standards laid down. Insist on the same standard for your employees.</li><li>
To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.</li><li>
To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.</li><li>
To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.</li><li>
To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.</li><li>
To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs</li><li>
Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
Diploma or degree in vocational hospitality</li><li>
Has 4-5 years experience in 4-5 star Hotel</li></ul> 

Additional Information 
What is in it for you:<ul><li>
Employee benefit card offering discounted rates at Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul></div>

Sous Chef - Pastry

Marriott International

<div>Additional Information 
Job Number26084892 
Job CategoryFood and Beverage &amp; Culinary 
LocationBuilding No. 153 Street No. 347, Lusail, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul> 
Leading Kitchen Operations
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</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>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</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>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</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>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</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>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to 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>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

<div>Additional Information 
Job Number26084966 
Job CategoryFood and Beverage &amp; Culinary 
Location1101 Woodlawn Ave, Georgetown, Texas, United States, 78628 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
Pay Range: $61,000-$76,000 annually 
Bonus Eligible: Y
<div><div>JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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.
CANDIDATE PROFILE
Education and Experience
<ul><li>High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul>
CORE WORK ACTIVITIES
Leading Culinary Team
<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>Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</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>Ensures employees understand expectations and parameters.</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>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</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>Assists Executive Chef with all kitchen operations.</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>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><li>Manages payroll administration.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Participates in employee progress discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Participates in the development and implementation of corrective action plans.</li></ul>
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</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.
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, 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>

Senior Sous Chef

One&Only One Za’abeel

<div>Sous Chef, Culinara - One&amp;Only One Za'abeel
 
(20363) 
At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests&rsquo; stay to bring their dreams and desires to life. With an atmosphere that&rsquo;s chic but wonderfully unstuffy&trade;, and a team who are meticulous but warm, we seek to exceed our guests&rsquo; expectations at every possible turn. 
 
Behold the dawn of a new, all-encompassing resort experience in Dubai &ndash; One&amp;Only One Za&rsquo;abeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guest&rsquo;s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it&rsquo;s our passion. 
<div><h3 class="jobSectionHeader">About the Role</h3>
As Sous Chef, International Kitchen, you will play a key role in supporting the Chef de Cuisine in leading the day-to-day culinary operations of a busy and diverse kitchen. You will be responsible for ensuring the highest standards of food quality, presentation, and consistency across a wide range of international cuisines, delivering exceptional dining experiences for guests from around the world.
In this role, you will oversee kitchen operations during service, supervise and mentor the culinary team, and ensure compliance with food safety, hygiene, and brand standards. You will assist with menu planning, recipe development, stock management, and cost control while driving operational efficiency and culinary excellence. Working in a fast-paced environment, you will bring creativity, organization, and strong leadership to every aspect of the kitchen.
<h3 class="jobSectionHeader">About You</h3>
The ideal candidate is a passionate and talented culinary professional with experience as a Sous Chef or an experienced Junior Sous Chef within a luxury hotel, resort, or high-volume international dining operation. You possess a strong foundation in international cuisine, with the ability to execute a variety of culinary styles while maintaining consistency and quality.
You are a hands-on leader who thrives in a dynamic environment and enjoys developing and motivating a multicultural team. With excellent organizational and communication skills, you can effectively manage multiple priorities, ensure smooth kitchen operations, and maintain high standards under pressure. A strong understanding of food cost management, menu engineering, and HACCP principles is essential, along with a genuine passion for hospitality, innovation, and creating memorable guest experiences. 
</div>Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div>

Sous Chef, Culinara - One&Only One Za'abeel

Search 103+ Sous chef jobs near you this August. New roles added regularly across leading industries. Apply today.

103 sous chef jobs Near Me

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Sous Chef, Culinara - One&Only One Za'abeel