Sous Chef- Mediterranean Cuisine

Organization- Andaz Dubai The Palm Summary At Andaz Dubai The Palm, we believe in creating memorable dining experiences through authentic flavors, creativity, and genuine hospitality. We are looking for a passionate Sous Chef – Mediterranean Cuisine to support the Chef de Cuisine in leading our culinary team and delivering exceptional guest experiences. In this role, you will assist in the efficient running of the Mediterranean kitchen in line with Hyatt's brand standards, ensuring the highest levels of quality, consistency, and food safety while inspiring and developing the culinary brigade. You will play a key role in menu execution, team leadership, and maintaining operational excellence. The ideal candidate has a strong foundation in authentic Mediterranean cuisine, with knowledge of regional specialties from Italy, Spain, France, Greece, and the Mediterranean coast. You are a collaborative leader who thrives in a fast-paced environment, is passionate about mentoring others, and is committed to creating meaningful experiences for both guests and colleagues. Qualifications • Minimum 2 years' experience as a Sous Chef or 4 years as Chef de Partie in a luxury hotel or premium Mediterranean restaurant. • Strong knowledge of Mediterranean cuisine, ingredients, and modern culinary techniques. • Proven leadership, communication, and team development skills. • Sound understanding of HACCP, food safety, hygiene, and kitchen cost control. • A passion for innovation, quality, and delivering exceptional guest experiences. Show more Show less

Minimum 2 years' experience as a Sous Chef or 4 years as Chef de Partie in a luxury hotel or premium Mediterranean restaurant. Strong knowledge of Mediterranean cuisine, ingredients, and modern culinary techniques. Sound understanding of HACCP, food safety, hygiene, and kitchen cost control.

Assist in the efficient running of the Mediterranean kitchen in line with Hyatt's brand standards. Support the Chef de Cuisine in leading the culinary team, ensuring high quality, consistency, and food safety. Contribute to menu execution, team leadership, and maintaining operational excellence. Mentor and develop the culinary brigade and strive to deliver exceptional guest experiences.