Sous Chef – Culinary Leadership Role

About the role

We are seeking a passionate Sous Chef to support our Executive Chef in delivering exceptional dining experiences across our hotel outlets. This role combines hands‑on culinary expertise with strong leadership to maintain high standards of quality, safety, and service.

Key responsibilities

• Assist the Executive Chef in managing daily kitchen operations for multiple outlets.
• Supervise and lead kitchen brigades to ensure smooth, efficient service.
• Maintain consistent food quality, taste, and presentation in line with hotel standards.
• Coach, mentor and train Chef de Parties, Demi Chefs and Commis Chefs.
• Oversee mise en place, service execution and kitchen discipline.
• Ensure strict compliance with food safety, hygiene and HACCP regulations.
• Support menu planning, recipe development and food costing.
• Monitor food costs, portion control and minimise waste.
• Coordinate with Stewarding, Purchasing and F&B teams.
• Assist with audits, inspections and kitchen reporting.

Required profile

• Proven experience as a Sous Chef or Junior Sous Chef, preferably in a 4‑ or 5‑star hotel or high‑volume kitchen.
• Strong leadership with hands‑on culinary expertise.
• Solid understanding of kitchen operations, food safety and HACCP regulations.
• Ability to work under pressure and manage multiple outlets.
• Excellent communication skills in English; Arabic is an advantage.
• Strong organisational and planning abilities.
• Flexibility to work shifts, weekends and public holidays.
• Culinary qualifications or professional certifications are a plus.

Required skills

• Food safety
• HACCP
• Menu planning
• Food costing
• Kitchen operations management

What we offer

• Opportunity to grow within a global hospitality brand.
• Dynamic, collaborative work environment.
• Competitive compensation and benefits package.