Executive Sous Chef

United Arab Emirates (AE)
08 Feb 2017
27 Feb 2017
Job Type
Chefs, Head Chef
Job Level


Imagine a unique destination set on a man-made marvel on the Dubai coastline that entices one and all with a distinct blend of serenity and splendour.  Offering an urban escape, Anantara The Palm Dubai Resort is a wondrous place where a decadent experience awaits at a Palm Jumeirah hotel unlike any other.

Perched on the eastern crescent of the iconic Palm Jumeirah, an archipelago of islands connected to the mainland, Anantara The Palm Dubai Resort is a remarkable resort inspired by traditional Thai architecture in an Arabian setting.  A 45 minute drive from Dubai International Airport and within easy reach of a plethora of exciting attractions including Aquaventure Water Park, Mall of the Emirates, Ski Dubai and Dubai Marina, this resort is where one can savour moments of bliss surrounded in unimaginable magnificence.

Position summary

As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Executive Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date, and that team members are complying with health and safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management. 

1.       Specific Duties and Responsibilities:

1.1  To support directly the Executive Chef in the daily operation and work.

1.2 To assist the Executive Chef in minimizing payroll costs by maximizing the productivity and efficient scheduling of employees.

1.3 To monitor all kitchens operating costs and takes corrective action where necessary to reduce expenses.

1.4 To assist the Executive Chef in developing menus, buffets and "specials" which meet the needs and which comply with company and hotel policies and procedures and minimum standards.

1.5 To assist in writing and updating the relevant section of the Departmental Operations Manual.

1.6 To assist in maximizing employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.

1.7 To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.  

1.8 To maintain good working relationship with colleagues and all other departments.

1.9 To have a complete understanding of company policies and adhere to them relating to Fire, Hygiene and Safety.

1.10Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.

1.11To maintain and enforce good hygiene and sanitation procedures.

1.12Identifies Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.

1.13Any other duties as may reasonably be requested by the management.

2.        General Responsibilities

2.1  To promote efficiency, confidence, courtesy and an extremely high standard of social skills.

2.2  To generally promote and ensure good inter-departmental relations.

2.3  To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.

2.4  To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.

2.5  To adhere to Company and Hotel rules and regulations at all times.

3.       Occasional Responsibilities

3.1  To report any equipment failures/problems to the Maintenance Department.

3.2  To pass any maintenance requests to the Maintenance Department.

3.3  To participate in any Training/Developments schemes as recommended by senior management.

3.4  To assist the Duty Manager in any task outlined/detailed by him/her.

3.5  To comply with any reasonable request made by management to the best of your ability.


- College degree in Hotel Management or related culinary degree
- 3 years in similar role in five star hotel
- Experience in European Kitchens/Cuisine
- Experience with high volume production (10-20 outlets) working with multi-cultural teams
- Previous experience training team members in large quantity food preparation.
- Passion for leadership and teamwork
- Eye for detail to achieve operational excellence
- Excellent guest service skills
- Good comprehension of the English Language
- Good computer skills
- Able to communicate effectively with large teams