Sous Chef

Supervise the daily operation of the Arabic section in the Main Kitchen. Ensure authentic preparation and presentation of Arabic cuisine according to approved recipes and Hilton standards. Support the Executive Chef in planning menus and developing seasonal dishes. Supervise and train Chef de Parties, Commis Chefs, and kitchen assistants. Monitor food quality, consistency, taste, and presentation throughout service. Plan daily production according to occupancy, events, and business forecasts. Ensure compliance with HACCP, food safety regulations, and hygiene standards. Control food costs through portion control, waste reduction, and efficient inventory management. Monitor stock levels and coordinate purchasing requirements. Conduct daily kitchen briefings and assign duties to team members. Ensure all equipment is properly maintained and report maintenance issues promptly. Handle guest dietary requirements and special requests professionally. Support banquet and special event operations when required. Maintain a safe, organized, and clean working environment. Evaluate staff performance and provide coaching and on-the-job training. Ensure compliance with Hilton policies, procedures, and brand standards. Perform additional duties assigned by the Executive Chef.

Minimum 6–8 years of culinary experience in luxury hotels. Minimum 2–3 years of experience as a Sous Chef or Senior Chef de Partie. Extensive experience in authentic Arabic cuisine. Experience in managing high-volume kitchen operations. Previous experience with Hilton or an international luxury hotel brand is highly preferred. Strong knowledge of banquet and all-day dining operations is an advantage.

Supervise the daily operation of the Arabic section in the Main Kitchen. Ensure authentic preparation and presentation of Arabic cuisine according to approved recipes and Hilton standards. Support the Executive Chef in planning menus and developing seasonal dishes. Supervise and train Chef de Parties, Commis Chefs, and kitchen assistants. Monitor food quality, consistency, taste, and presentation throughout service. Plan daily production according to occupancy, events, and business forecasts. Ensure compliance with HACCP, food safety regulations, and hygiene standards. Control food costs through portion control, waste reduction, and efficient inventory management. Monitor stock levels and coordinate purchasing requirements. Conduct daily kitchen briefings and assign duties to team members. Ensure all equipment is properly maintained and report maintenance issues promptly. Handle guest dietary requirements and special requests professionally. Support banquet and special event operations when required. Maintain a safe, organized, and clean working environment. Evaluate staff performance and provide coaching and on-the-job training. Ensure compliance with Hilton policies, procedures, and brand standards. Perform additional duties assigned by the Executive Chef.