Sous Chef

Pullman Dubai Jumeirah Lakes Towers - Hotel & Residence We are looking for a skilled, creative, and detail-oriented Sous Chef to support the Executive Chef in overseeing daily kitchen operations, leading and developing the culinary team, maintaining consistent food quality, and ensuring efficient kitchen performance while upholding the highest standards of food safety, hygiene, and presentation. Assist the Executive Chef in managing daily kitchen operations and ensuring smooth service. Supervise, lead, train, and mentor kitchen staff to maintain high performance and teamwork. Ensure consistency in food quality, taste, portion control, and presentation across all dishes. Assist in developing menus, recipes, and new dishes in line with seasonal trends and guest preferences. Plan daily food preparation, production schedules, and kitchen workflow. Monitor food costs, minimize waste, and maintain effective inventory and stock control. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Coordinate with the Executive Chef and other kitchen sections to ensure timely and efficient food service. Monitor the quality and freshness of ingredients and ensure proper storage and handling. Maintain high standards of cleanliness, organization, and equipment maintenance in all kitchen areas. Support the Executive Chef in managing staff schedules, allocating duties, and monitoring team performance. Assist the Executive Chef with special events, banquets, and menu development while maintaining operational efficiency. Ensure recipes, standard operating procedures, and kitchen policies are consistently followed. Take responsibility for kitchen operations in the Executive Chef’s absence.

Culinary degree or professional culinary certification preferred. Proven experience as a Sous Chef or similar role in a 4-star or 5-star property. Experience managing kitchen operations across multiple sections or outlets. Background in hotels, resorts, restaurants, or large-scale catering operations. Flexibility to work across properties as required.

Oversee daily kitchen operations in support of the Executive Chef; lead, train, and mentor kitchen staff; ensure consistent food quality, portion control, and presentation; assist in menu development, recipes, and new dishes; plan daily food preparation, production schedules, and workflow; monitor food costs, waste, and inventory; ensure food safety, hygiene, sanitation, and HACCP compliance; coordinate with other kitchen sections for timely service; supervise storage and handling of ingredients; maintain cleanliness and equipment maintenance; manage staff schedules and allocate duties; assist with special events and banquets; ensure SOPs and kitchen policies are followed; take charge in the Executive Chef’s absence.