Sous Chef – Luxury Hotel & Resort

About the role

The Sous Chef will support the Executive Chef in daily culinary operations at Banyan Tree Dubai, a luxury resort offering upscale dining and hospitality experiences. This hands‑on leadership role ensures high standards of food quality, presentation, and service while fostering a collaborative kitchen culture.

Key responsibilities

• Assist the Executive Chef in overseeing kitchen operations and ensure smooth, efficient service.
• Lead and coordinate kitchen sections during preparation and service, maintaining consistency with approved recipes.
• Maintain mise‑en‑place, portion control, presentation standards and ensure compliance with HACCP and food‑safety procedures.
• Coach and develop Junior Sous Chefs, Chef de Parties and junior culinary staff, promoting a positive team environment.
• Conduct regular quality checks, manage allergens and dietary requirements, and contribute to menu development.
• Control food costs, manage inventory, enforce FIFO rotation and minimise waste.
• Collaborate with Food & Beverage, Stewarding, Purchasing and other hotel departments to support banquets and events.

Required profile

• Proven experience as a Sous Chef in a luxury hotel, resort or high‑end restaurant.
• Strong culinary knowledge with a track record of leading kitchen operations and teams.
• Good understanding of food cost, inventory, portion control and waste management.
• Culinary qualification or relevant professional certification preferred.

Required skills

• HACCP and food‑safety compliance.
• Inventory management.
• Cost control and portioning.
• Menu development and seasonal sourcing.