Sous Chef – French Cuisine Experience

Fairmont Bab Al Bahr - Abu Dhabi The Sous Chef – French Cuisine is responsible for supporting the Executive Chef in the management and operation of the culinary team, with a primary focus on authentic and contemporary French cuisine. The role requires exceptional culinary expertise, leadership skills, and a passion for delivering world-class dining experiences in a luxury hospitality environment. The Sous Chef will ensure the highest standards of food quality, presentation, hygiene, and guest satisfaction while maintaining operational efficiency and profitability. Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations. Prepare, cook, and present French cuisine dishes to the highest luxury hospitality standards. Maintain consistency in food quality, taste, portioning, and presentation across all menu offerings. Develop innovative French-inspired menus, seasonal specialties, and signature dishes. Ensure all food is prepared in accordance with approved recipes and hotel standards. Monitor food production to guarantee timely service and exceptional guest experiences. Supervise, mentor, and train junior chefs and kitchen staff. Conduct regular coaching sessions to develop culinary techniques and service standards. Foster a positive, collaborative, and performance-driven kitchen culture. Assist in scheduling staff and ensuring adequate manpower coverage. Lead kitchen operations in the absence of the Executive Chef. Enforce strict compliance with HACCP, food safety regulations, and hotel policies. Conduct regular inspections to ensure cleanliness, sanitation, and organization of all kitchen areas. Monitor storage, handling, and labeling procedures for all food products. Ensure compliance with local health and safety regulations. Support food cost management through effective portion control and waste reduction initiatives. Monitor inventory levels and assist with purchasing requirements. Participate in stocktaking, cost analysis, and forecasting. Ensure optimal utilization of ingredients while maintaining quality standards. Collaborate with Food & Beverage teams to create memorable dining experiences. Respond professionally to guest feedback and special dietary requests. Support VIP functions, banquets, and special culinary events as required. Continuously seek opportunities to enhance guest satisfaction and restaurant reputation.

Minimum 3-5 years of experience as Sous Chef or Senior Chef de Partie specializing in French cuisine within a luxury hotel or fine-dining environment. Strong knowledge of classical and contemporary French cooking techniques. Experience working in upscale restaurants, luxury hotels, or Michelin-standard establishments is highly desirable. Certified in Food Safety and Hygiene (HACCP certification preferred).

Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations. Prepare, cook, and present French cuisine dishes to luxury standards. Maintain consistency in food quality, taste, portioning, and presentation. Develop innovative French-inspired menus, seasonal specialties, and signature dishes. Ensure all food is prepared with approved recipes and standards. Monitor food production for timely service and guest satisfaction. Supervise, mentor, and train junior chefs and kitchen staff; conduct regular coaching to develop techniques and service standards. Foster a positive, collaborative, and performance-driven kitchen culture. Assist in scheduling staff and ensure adequate manpower. Lead operations in the absence of the Executive Chef. Enforce HACCP, food safety, and hotel policies; conduct inspections for cleanliness and organization. Monitor storage, handling, and labeling; ensure compliance with health and safety regulations. Support food cost management through portion control and waste reduction; monitor inventory and assist with purchasing. Participate in stocktaking, cost analysis, and forecasting. Ensure optimal utilization of ingredients while maintaining quality. Collaborate with Food & Beverage teams to enhance guest experiences. Respond to guest feedback and dietary requests; support VIP events and banquets; seek opportunities to enhance guest satisfaction and restaurant reputation.