Employer Overview:
A premium food and hospitality group in Dubai, United Arab Emirates, rooted in artisanal traditions, dedicated to preserving authentic culinary craftsmanship while presenting it through modern standards. The organization collaborates closely with independent food artisans to deliver honest, high-quality products and dining experiences inspired by Greek and Mediterranean heritage.
Job Summary:
The Executive Sous Chef supports the Executive Chef in leading kitchen operations, ensuring consistent food quality, adherence to standard recipes, effective portion control, and minimal wastage. The role is instrumental in menu execution, culinary innovation, food safety compliance, and maintaining the brand's artisanal and ethical food philosophy.
Key Responsibilities
- Ensure hygienic and safe food preparation across all kitchen and food production areas in compliance with HACCP standards.
- Oversee preparation of all food items according to standard recipe cards, maintaining portion control and minimizing wastage.
- Monitor food stock levels to ensure sufficient quantity, quality, proper storage, and correct stock rotation.
- Verify that all received food products meet required quality standards before acceptance and use.
- Ensure all kitchen equipment is operated safely, cleaned regularly, and maintained according to established schedules.
- Maintain consistent, first-class food quality across all areas of food production.
- Assist in the development, organization, and execution of new menu items and seasonal offerings.
- Contribute creatively to the design and implementation of ongoing food concepts aligned with Greek, Mediterranean, and European cuisines.
- Implement and monitor quality control procedures and inspect food preparation and cooking methods.
- Review plate presentation regularly and update standards to ensure visual and culinary excellence.
- Coordinate with the Maintenance Department to plan and support preventive maintenance programs for kitchen equipment.
- Ensure staff meals are of high quality and that staff dining areas are clean, organized, and well maintained.
- Plan and support food and beverage promotions and prepare monthly operational outlook and forecast reports.
Qualifications:
- Bachelor's degree in Culinary Arts, Hotel Management, or a related field.
- MBA or equivalent qualification is an advantage.
- 5-7+ years of experience in the Food & Beverage industry.
- Background in luxury hotels or large F&B groups.
- Proven experience with Greek, Mediterranean, or European cuisine concepts.
- Strong leadership and team management skills.
- Clear communication and interpersonal abilities.
- Problem-solving and decision-making capability.
- Adaptability in fast-paced, high-volume kitchen environments.
- Excellent time management and organizational skills.
- Cost-conscious mindset with strong food costing awareness.
- Mastery of professional cooking techniques and menu development.
- In-depth knowledge of food safety standards and HACCP implementation.
- Food cost control, inventory management, and wastage reduction.
- Kitchen equipment operation and maintenance coordination.
- Staff training, supervision, and performance development.
- High-level food presentation and plating skills.
- Proficiency in Microsoft Office (Word, Excel for budgeting and inventory control).
- Experience with POS and booking systems for inventory, sales, and scheduling.
- Familiarity with basic accounting or cost-control software.
- Ability to uphold artisanal quality standards while managing operational efficiency.
- Capacity to lead multicultural kitchen teams effectively.
- Strong attention to detail in food safety, presentation, and consistency.
- Ability to perform under pressure while meeting operational and quality targets.
