About the Company
Founded in 2011, Sunset Hospitality Group (SHG) is a global leader in creating and managing unique hospitality experiences. Operating in 26 countries with 91 venues, SHG delivers high-quality services across resorts, beach clubs, restaurants, and nightlife venues. Notable concepts in its portfolio include METT Hotels & Resorts, Azure Beach, Ammos, Dream, SUSHISAMBA, and more.
Ammos Greek Restaurant brings the authentic spirit of Greece to Dubai, offering guests a true Mediterranean experience filled with vibrant flavors, warm hospitality, and a relaxed yet elegant atmosphere.
About the Role
We are currently seeking an experienced Head Chef to lead and manage all kitchen operations. This role is responsible for optimizing kitchen resources and ensuring that all support systems for the kitchen, restaurant, and outdoor function operations run seamlessly, efficiently, and within approved budgets.
Responsibilities
- Control kitchen costs, maintenance, and expenses to meet budget and profitability targets
- Oversee ordering, receiving, and stock management for daily operations
- Ensure compliance with company policies, health, safety, and governmental regulations
- Supervise food preparation, ensuring consistency in quality, recipes, portioning, and presentation
- Inspect food quality and kitchen equipment, ensuring cleanliness and proper maintenance
- Plan and develop menus in coordination with the Executive Chef
- Manage, train, motivate, and evaluate kitchen staff in collaboration with HR
- Address special guest requests and dietary requirements
- Stay updated on industry trends and participate in relevant seminars or exhibitions
- Perform other related duties as assigned by management
Qualifications
- Culinary Arts Diploma or a related professional qualification.
- Minimum 3 years experience as Sous Chef or 1 year in similar role specializing in Greek cuisine
- Fluency in English with well-developed interpersonal and communication skills; proficiency in Greek will be considered an added advantage.
Required Skills
- Solid knowledge of kitchen policies, procedures, and operational standards
- Excellent understanding of food safety, HACCP, sanitation, and personal hygiene practices
- Proven ability to maintain high quality control and work in an organized, systematic manner
- Strong planning, budgeting, and problem-solving skills
- High coaching capability with a supportive leadership approach in a multicultural environment
- Highly cooperative team spirit and the ability to lead by example
