Executive Sous Chef – Luxury Resort

About the role

As an Executive Sous Chef at Atlantis The Palm, you will support the Culinary Director in delivering world‑class dining experiences across the resort’s multiple venues. You will oversee kitchen operations, maintain the highest standards of hygiene, and ensure seamless coordination among teams in a fast‑paced, high‑volume environment.

Key responsibilities

• Assist the Culinary Director in planning menus, controlling costs and maintaining quality across all outlets.
• Supervise and motivate kitchen staff, ensuring adherence to service standards and health‑safety regulations.
• Manage inventory, stock levels and ordering of food and supplies.
• Coordinate with other departments for seamless service delivery and staff training.
• Monitor hygiene and sanitation practices to comply with local and brand standards.

Required profile

• Diploma in Catering or equivalent culinary qualification.
• Minimum 5 years experience in a 5‑star international hotel or resort, with at least 2 years in a senior sous‑chef or equivalent role.
• Proven ability to lead diverse culinary venues, from fast‑casual to Michelin‑starred concepts.
• Creative mindset with a willingness to challenge the status‑quo.

Required skills

• Food safety & hygiene management.
• Inventory management and stock control.

What we offer

• Competitive tax‑free salary paid in AED.
• Generous food and beverage privileges.
• Discounted rates at Kerzner properties worldwide.
• Comprehensive health insurance and other benefits.