Sous Chef – Employee Dining (Ras Al Khaimah)

About the role

We are looking for an experienced Sous Chef to join the employee dining team at Sofitel Al Hamra Beach Resort in Ras Al Khaimah. Reporting to the Executive Chef, you will help deliver nutritious, diverse meals for our corporate workforce while maintaining high standards of quality, safety, and cost efficiency.

Key responsibilities

• Assist the Executive Chef in planning, developing, and executing daily menus that meet varied dietary preferences and nutritional requirements.
• Oversee food preparation, cooking, and plating to ensure consistency, quality, and adherence to established recipes.
• Supervise and mentor kitchen staff, providing guidance on cooking techniques, food handling, and safety protocols.
• Monitor and enforce strict food safety and hygiene standards, including HACCP and halal compliance.
• Manage kitchen inventory, track food costs, and implement cost‑control measures.
• Coordinate workflow during peak service times and manage kitchen scheduling.
• Conduct quality checks on all dishes before service and address any issues promptly.
• Train staff on new recipes, cooking methods, and food safety procedures.

Required profile

• Minimum 5 years of professional culinary experience, with at least 2 years in a sous‑chef or senior kitchen management role.
• Proven expertise in food preparation, cooking techniques, and menu development.
• Strong knowledge of food safety, hygiene standards, and HACCP principles.
• Experience supervising staff in a high‑volume food service environment.
• Excellent organizational, time‑management, and communication skills.

Required skills

• HACCP compliance
• Inventory management
• Food costing
• Budget control
• Menu development