Executive Sous Chef

About the role

The Executive Sous Chef assists in leading the kitchen staff and manages all food-related functions at a Marriott property in Dubai. The role oversees food preparation areas such as banquets, room service, restaurants, bar/lounge and employee cafeteria, as well as support areas like the dish room and purchasing, while improving guest and employee satisfaction and the financial performance of the operation.

Key responsibilities

• Provide direction for day-to-day kitchen operations, set performance standards and monitor staff performance
• Supervise cooks and workers, review staffing levels and build trust and cooperation among team members
• Develop and implement purchasing and receiving controls, manage controllable expenses (food cost, supplies, uniforms, equipment) and take part in budgeting
• Guide menu development, monitor the quality of raw and cooked food, present dishes and ensure food handling and sanitation standards are met
• Ensure employees hold required food handling and sanitation certifications and maintain purchasing, receiving and storage standards
• Manage human resources: coach and mentor staff, train kitchen associates on cooking and plating, run performance appraisals and handle progressive discipline in line with SOPs
• Support guest service by gathering feedback, handling complaints and coaching staff on guest expectations

Required profile

• High school diploma or GED with 6 years of culinary, food and beverage or related experience
• Or a 2-year degree in Culinary Arts, Hotel and Restaurant Management or a related major with 4 years of experience