Executive Sous Chef

About the role

The Executive Sous Chef ensures that food is prepared and presented to the highest standards while maintaining a clean and safe kitchen environment. Reporting to the Kitchen Manager, this role oversees daily operations, coordinates with pastry and stewarding teams, and supports menu development.

Key responsibilities

• Supervise kitchen staff during assigned shifts to guarantee food preparation, organization, and presentation standards.
• Maintain kitchen equipment, issue maintenance orders, and ensure all tools are in proper working order.
• Train staff according to planned programs and correct production methods as needed.
• Control waste and enforce portion control to achieve target food cost percentages.
• Participate in creative menu development, merchandising, decoration, and presentation ideas.
• Order fresh and dry goods daily, maintain stock at par levels, and prevent spoilage.
• Collaborate with managers on special menus, seasonal specialties, and food presentation.
• Monitor and uphold hygiene and cleaning standards in line with UAE regulations.
• Attend weekly meetings, briefings, and scheduled training sessions.

Required profile

• Proven experience supervising kitchen operations and staff.
• Strong understanding of food safety, hygiene, and equipment maintenance.
• Ability to manage inventory, control costs, and maintain portion standards.
• Excellent communication skills for liaising with chefs, managers, and stewards.
• Commitment to continuous improvement and participation in training.

Required skills

• Cooking
• Food preparation
• Presentation
• Portion control
• Supervision
• Training