Sous Chef - Thai

We are seeking an experienced and passionate Sous Chef to join our culinary team in Abu Dhabi United Arab Emirates As Sous Chef you will serve as the backbone of our kitchen operations working closely with our Head Chef to deliver exceptional culinary experiences You will take full responsibility for kitchen operations during the Head Chef s absence ensuring that every dish meets our exacting standards while fostering a collaborative innovative and inclusive kitchen environment This is an exciting opportunity to showcase your leadership abilities culinary expertise and commitment to operational excellence in a dynamic multicultural luxury hospitality setting

• Lead and oversee all daily kitchen operations maintaining complete control of food preparation cooking and service to ensure consistency with established quality standards
• Manage the entire kitchen team in the absence of the Head Chef providing clear direction motivation and support while fostering a positive and inclusive work environment
• Conduct regular inspections of kitchen and food preparation areas to maintain the highest standards of cleanliness organization and food safety compliance
• Ensure strict adherence to portion control standards and implement corrective actions to minimize food wastage and optimize cost efficiency
• Verify that all orders are prepared accurately according to specifications and delivered promptly to meet service requirements
• Oversee food storage procedures implement proper stock rotation practices and maintain maximum security of all inventory at all times
• Inspect and verify all delivered goods against documentation checking for accuracy in quantity and quality to ensure only premium ingredients enter the kitchen
• Collaborate with other departments to maintain strong communication links and support seamless hotel operations
• Assist in maintaining food cost percentages within budget parameters through effective inventory management and waste reduction initiatives
• Ensure compliance with all health safety food hygiene and HACCP regulations and promote a culture of safety awareness among kitchen staff
• Train develop and mentor kitchen staff members providing constructive feedback and fostering their professional growth and skill development
• Report any equipment defects safety concerns or incidents promptly according to established hotel procedures

• Culinary degree, diploma, or relevant professional culinary qualification
• Proven experience as a Sous Chef or in a similar senior culinary leadership role within a luxury hotel, resort, or fine dining establishment
• Demonstrated expertise in diverse culinary traditions, techniques, and ingredients with a strong foundation in food preparation and cooking methods
• Excellent knowledge of food safety, hygiene, sanitation standards, and HACCP principles with a commitment to regulatory compliance
• Strong proficiency in food cost control, portion management, inventory tracking, and waste reduction strategies
• Proven ability to lead, motivate, train, and develop a diverse culinary team in a collaborative and supportive manner
• Exceptional organizational and time management skills with the ability to prioritize multiple tasks in a fast-paced environment
• Strong attention to detail and unwavering commitment to maintaining consistently high standards of food quality and presentation
• Excellent communication and interpersonal skills with the ability to work effectively in a multicultural team environment
• Proficiency in English; additional languages are highly advantageous in our Abu Dhabi location

• Creative and innovative approach to menu development and culinary problem-solving
• Experience working in luxury hospitality environments with exposure to international cuisines
• Demonstrated ability to manage stress and maintain resilience in high-pressure kitchen settings
• Strong analytical skills with the ability to assess operational efficiency and implement improvements
• Experience with kitchen management systems and culinary software programs
• Passion for mentoring and developing emerging culinary talent
• Flexibility to work varied shifts, weekends, and holidays as required by operational needs
• Commitment to fostering an inclusive workplace where every team member feels valued, respected, and empowered