Sous Chef - Mediterranean Cuisine

Organization- Hyatt Centric Jumeirah Dubai Summary About Hyatt Centric Jumeirah Dubai Hyatt Centric Jumeirah Dubai is a lifestyle hotel designed for modern travelers seeking authentic local experiences. Located in the heart of Dubai, we are dedicated to delivering memorable guest experiences through exceptional service, innovation, and genuine hospitality. Summary At Hyatt Centric Jumeirah Dubai, we are seeking a passionate and experienced Sous Chef - Mediterranean Cuisine to support the culinary leadership team in delivering exceptional dining experiences. The ideal candidate will possess strong expertise in Mediterranean cuisine, demonstrate excellent leadership skills, and ensure the highest standards of food quality, hygiene, and guest satisfaction. Key Responsibilities • Assist the Executive Chef and Chef de Cuisine in the daily operation of the kitchen. • Prepare and oversee the production of authentic Mediterranean dishes while maintaining consistency and quality standards. • Supervise, train, and motivate kitchen colleagues to ensure efficient and professional operations. • Monitor food preparation, presentation, and portion control to meet established standards. • Support menu planning, recipe development, and seasonal promotions. • Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. • Manage inventory, food ordering, and stock control to minimize waste and maximize profitability. • Monitor kitchen costs, food costs, and labor productivity in line with business objectives. • Maintain a clean, organized, and safe kitchen environment. • Ensure all equipment is properly maintained and reported for repairs when necessary. • Coordinate with other departments to ensure seamless service delivery and guest satisfaction. • Actively participate in colleague development, performance management, and succession planning. Qualifications • Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. • Minimum 3-5 years of culinary experience in a luxury hotel or high-quality standalone restaurant, with at least 1-2 years in a supervisory or Sous Chef role. • Strong knowledge and practical experience in Mediterranean cuisine. • Excellent leadership, coaching, and team management skills. • Sound understanding of food safety regulations, HACCP, and hygiene standards. • Strong organizational and time-management abilities. • Ability to work effectively in a fast-paced, multicultural environment. • Good communication and interpersonal skills. • Flexibility to work various shifts, including weekends and public holidays. • Previous experience within an international hotel brand is an advantage. Show more Show less

Minimum 3-5 years of culinary experience in a luxury hotel or high-quality standalone restaurant, with at least 1-2 years in a supervisory or Sous Chef role. Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. Strong knowledge and practical experience in Mediterranean cuisine. Excellent leadership, coaching, and team management skills. Sound understanding of food safety regulations, HACCP, and hygiene standards. Strong organizational and time-management abilities. Ability to work effectively in a fast-paced, multicultural environment. Good communication and interpersonal skills. Flexibility to work various shifts, including weekends and public holidays. Previous experience within an international hotel brand is an advantage.

Assist the Executive Chef and Chef de Cuisine in the daily operation of the kitchen. Prepare and oversee the production of authentic Mediterranean dishes while maintaining consistency and quality standards. Supervise, train, and motivate kitchen colleagues to ensure efficient and professional operations. Monitor food preparation, presentation, and portion control to meet established standards. Support menu planning, recipe development, and seasonal promotions. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Manage inventory, food ordering, and stock control to minimize waste and maximize profitability. Monitor kitchen costs, food costs, and labor productivity in line with business objectives. Maintain a clean, organized, and safe kitchen environment. Ensure all equipment is properly maintained and reported for repairs when necessary. Coordinate with other departments to ensure seamless service delivery and guest satisfaction. Actively participate in colleague development, performance management, and succession planning.