Sous Chef

Company Description Banyan Group is one of the world’s leading independent, multi-branded hospitality groups centered on the purpose-driven mission of stewardship and wellbeing while offering exceptional, design-led experiences. The Group’s diversified portfolio of hotels, resorts, spas, galleries, golf and residences features an ecosystem of 10 global brands, including the award-winning Banyan Tree , Angsana , Cassia , Dhawa and Laguna , and the highly anticipated new brands of Homm , Garrya , Folio, and two new Banyan Tree brand extensions - Escape and Veya . Established in 2008, with the goal of advancing people development and management excellence, Banyan Tree Management Academy has nurtured over 10,000 associates across 23 countries. The Group is recognised for its commitment to environmental protection and community development through its Banyan Tree Global Foundation. Operating over 70 hotels in 17 countries, it has over 50 new properties in the pipeline. Banyan Tree Dubai is a lively, island escape where stylish stays, incredible dining, warm hospitality, and recreation create lasting memories. Fronted by 500m of a pristine, private beach with uninterrupted views of the Arabian Gulf and backed by the iconic Ain Dubai. With the ambience of a sleek, relaxed, luxe island getaway, Banyan Tree Dubai boasts 3 chilled outdoor pools, fully-serviced beach, award-winning Banyan Tree Spa, a fitness center and 7 dining options. Job Description Role Overview As a Sous Chef at Banyan Tree Dubai, you will support the Executive Chef in leading the day-to-day culinary operation, ensuring consistently high standards of food quality, presentation and service. This is a hands-on leadership role, responsible for guiding and developing the culinary team, maintaining strong operational standards and contributing to dining experiences that reflect Banyan Tree’s commitment to quality, thoughtful hospitality and a strong sense of place. Key Responsibilities Culinary Operations • Support the Executive Chef in overseeing daily kitchen operations and ensuring smooth, efficient service. • Lead and coordinate kitchen sections during preparation and service. • Ensure dishes are prepared and presented consistently according to approved recipes and quality standards. • Maintain strong standards of mise-en-place, portioning, presentation and execution. • Take responsibility for kitchen operations in the Executive Chef’s absence when required. • Support menu development, seasonal offerings, events and special culinary requirements. Team Leadership • Lead, coach and develop Junior Sous Chefs, Chef de Parties and junior culinary colleagues. • Provide clear direction and ensure strong execution during preparation and service. • Support training, performance and development across the culinary team. • Lead by example and foster a positive, respectful and collaborative kitchen culture. Quality & Guest Experience • Ensure food consistently meets Banyan Tree Dubai’s standards for quality, taste and presentation. • Conduct regular quality checks and address any inconsistencies promptly. • Maintain strong awareness of allergens, dietary requirements and guest preferences. • Contribute to menu development and continuously look for ways to enhance the culinary experience. Cost Control & Sustainability • Support food cost management, portion control, inventory and stock management. • Monitor ingredient usage and ensure correct storage, labelling and FIFO rotation. • Minimise food waste and promote responsible use of ingredients and resources. • Support sustainable kitchen practices and the use of seasonal and locally sourced products where appropriate. Health, Safety & Hygiene • Ensure full compliance with HACCP, food safety, hygiene and kitchen SOPs. • Maintain clean, organised and safe working areas. • Ensure the culinary team follows established safety and hygiene standards. • Monitor kitchen equipment and report maintenance or safety concerns promptly. Collaboration • Work closely with the Executive Chef and wider culinary team to deliver smooth daily operations. • Coordinate effectively with Food & Beverage, Stewarding, Purchasing and other hotel teams. • Support banqueting, events and wider culinary requirements when needed. Qualifications Qualifications & Experience • Previous experience as a Sous Chef within a luxury hotel, resort or high-end restaurant. • Strong culinary knowledge with proven experience leading kitchen operations and teams. • Good understanding of food cost, inventory, portion control and waste management. • Strong knowledge of HACCP, food safety and hygiene standards. • Culinary qualification or relevant professional certification is preferred. Competencies • Strong culinary and technical expertise. • Confident, hands-on leadership and team development skills. • Excellent attention to quality and consistency. • Strong organisation, decision-making and ability to perform under pressure. • Commercial awareness and understanding of kitchen cost control. • Positive, collaborative and solutions-focused approach. • Passion for culinary excellence and memorable guest experiences. • Commitment to responsible kitchen practices and Banyan Tree’s culture of care. Additional Information Why Join Us: At Banyan Tree Dubai, you will be part of a globally recognised luxury hospitality brand committed to exceptional service, sustainability and wellbeing. We provide opportunities for professional growth within an inspiring environment where genuine care for our guests and colleagues is at the heart of everything we do. Show more Show less

Culinary Operations: Support the Executive Chef in overseeing daily kitchen operations and ensuring smooth, efficient service; Lead and coordinate kitchen sections during preparation and service; Ensure dishes are prepared and presented consistently according to approved recipes and quality standards; Maintain strong standards of mise-en-place, portioning, presentation and execution; Take responsibility for kitchen operations in the Executive Chef’s absence when required; Support menu development, seasonal offerings, events and special culinary requirements. Team Leadership: Lead, coach and develop Junior Sous Chefs, Chef de Parties and junior culinary colleagues; Provide clear direction and ensure strong execution during preparation and service; Support training, performance and development across the culinary team; Lead by example and foster a positive, respectful and collaborative kitchen culture. Quality & Guest Experience: Ensure food consistently meets Banyan Tree Dubai’s standards for quality, taste and presentation; Conduct regular quality checks and address any inconsistencies promptly; Maintain strong awareness of allergens, dietary requirements and guest preferences; Contribute to menu development and continuously look for ways to enhance the culinary experience. Cost Control & Sustainability: Support food cost management, portion control, inventory and stock management; Monitor ingredient usage and ensure correct storage, labelling and FIFO rotation; Minimise food waste and promote responsible use of ingredients and resources; Support sustainable kitchen practices and the use of seasonal and locally sourced products where appropriate. Health, Safety & Hygiene: Ensure full compliance with HACCP, food safety, hygiene and kitchen SOPs; Maintain clean, organised and safe working areas; Ensure the culinary team follows established safety and hygiene standards; Monitor kitchen equipment and report maintenance or safety concerns promptly. Collaboration: Work closely with the Executive Chef and wider culinary team to deliver smooth daily operations; Coordinate effectively with Food & Beverage, Stewarding, Purchasing and other hotel teams; Support banqueting, events and wider culinary requirements when needed.