Sous Chef (Banquet Kitchen)

About the role

The Palazzo Versace Dubai is seeking an experienced Sous Chef to lead its Banquet Kitchen. You will be responsible for delivering high‑quality food for large‑scale events while maintaining the luxury standards of the hotel.

Key responsibilities

• Assist in managing daily operations of the Banquet Kitchen and ensure efficient food production.
• Supervise, train and motivate the culinary team to uphold performance and professionalism.
• Prepare and present banquet menus according to established recipes and luxury hotel standards.
• Coordinate closely with Banquet, Events, Stewarding and Service teams for seamless event execution.
• Monitor food quality, presentation, portion control and consistency.
• Ensure compliance with HACCP, food safety, hygiene and health‑and‑safety regulations.
• Support menu planning, recipe development and cost‑control initiatives.
• Manage inventory, storage and waste to maximise efficiency and minimise costs.

Required profile

• Minimum 3–5 years of experience as a Sous Chef in a 5‑star luxury hotel or high‑end hospitality environment.
• Strong background in banquet and large‑scale event operations.
• Excellent knowledge of international cuisine, food preparation and presentation.
• Proven leadership and team‑management abilities.
• Ability to work effectively under pressure in a fast‑paced setting.
• Culinary qualification from a recognised institution is preferred.

Required skills

• HACCP and food‑safety standards.
• Menu planning and recipe development.
• Cost control and budgeting.
• Inventory management and waste reduction.