Executive Sous Chef

Required Skills

Requires a minimum of 2-4 years in a sous chef or senior chef de partie role with strong knowledge of international cuisine, menu planning, and modern cooking techniques. Must have proven experience in large-scale kitchen operations, banquets, and à la carte service, with a solid understanding of food safety, hygiene standards, and HACCP. Strong leadership, team management, and staff training skills are essential, along with good knowledge of food cost control, inventory management, and budgeting.

Job description / Role Job Type Full Time Job Location Dubai, UAE Nationality Any Nationality Salary Not Specified Gender Not Specified Arabic Fluency Not Specified Job Function Catering, Food Services & Restaurants Company Industry Travel, Hotel & Tourism Company description SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella. Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 branded residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region. A wondrous and striking landmark in Downtown District, designed by the award-winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight. Job description Assist the executive chef in managing all kitchen operations and act in their absence Supervise food preparation and cooking for restaurants, banquets, room service, and events Ensure consistent food quality, presentation, and taste standards Train, supervise, and motivate kitchen staff at all levels Plan duty rosters, assign tasks, and monitor staff performance Enforce hygiene, sanitation, and food safety standards (HACCP) Control food costs through portion control, waste management, and inventory monitoring Oversee purchasing, receiving, storage, and stock rotation (FIFO) Assist in menu planning, recipe development, and food tastings Ensure compliance with hotel policies, SOPs, and brand standards Maintain kitchen cleanliness, safety, and proper equipment use Coordinate with service, banquets, and other hotel departments Handle guest feedback and resolve kitchen-related issues Maintain kitchen records, reports, and temperature logs Support staff recruitment, training, and performance evaluations Qualifications Minimum 2–4 years in a sous chef or senior chef de partie role Strong knowledge of international cuisine, menu planning, and modern cooking techniques Proven experience in large-scale kitchen operations, banquets, and à la carte service Solid understanding of food safety, hygiene standards, and HACCP Strong leadership, team management, and staff training skills Good knowledge of food cost control, inventory management, and budgeting Ability to work under pressure in a fast-paced hotel environment Excellent organizational, time-management, and communication skills Knowledge of health & safety regulations and kitchen equipment operation Computer literacy for basic kitchen administration (inventory, reports, scheduling) Flexibility to work shifts, weekends, and holidays About the Company A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents. We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise. From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services. Apply Now