Executive Sous Chef

Company Description

Contemporary, relaxed, and imaginative. Be it a leisurely family break or a romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter.

Avani hotels are perfecting the balance between work and play, design and function, service, and privacy, laid back and lavish.

Business or leisure? It’s up to you, with one of the best locations in Dubai. Part of the Ibn Battuta complex on Sheikh Zayed Road, you’re surrounded by boutiques, restaurants, and family fun galore. And with our own metro station, the rest of the city is within easy reach.

Job Description

The Executive Sous Chef is responsible for overseeing the day-to-day operations of the hotel's culinary department. The role ensures high standards of food preparation and service, compliance with health and safety regulations, cost control, and the ongoing training and development of kitchen staff. The Executive Sous Chef is also responsible for menu development, inventory management, and maintaining the highest culinary standards to enhance the dining experience for guests.

Key Responsibilities includes:

• Kitchen Management & Operations
• Oversee daily kitchen operations, including food preparation, cooking, and presentation.
• Ensure all kitchen staff follow established recipes, procedures, and safety protocols.
• Manage kitchen schedules, and staff rotations, and allocate tasks to ensure smooth and efficient workflow.
• Create and implement standard operating procedures (SOPs).
• Menu Development & Food Quality
• Responsible for developing, testing, and adjusting menus according to seasonal ingredients, guest preferences, and hotel standards.
• Ensure consistency in food preparation and presentation across all outlets, including restaurants, room service, and event catering.
• Work on innovative menu ideas, new dishes, and themed dining experiences.
• Monitor food quality standards and ensure timely service, especially during peak hours.
• Inventory & Cost Control
• Manage inventory levels of kitchen supplies, including ingredients, equipment, and utensils.
• Ensure efficient stock rotation, reducing food waste, and maintaining portion control to optimize food cost.
• Responsible for creating and managing the culinary department's budget.
• Conduct regular inventory checks, monitor purchasing, and ensure accurate costing for menus.
• Health, Safety & Hygiene
• Ensure compliance with HACCP (Hazard Analysis Critical Control Points) standards and all UAE food safety regulations.
• Conduct regular health and safety audits in the kitchen.
• Train staff on best practices for hygiene, cleanliness, and food handling procedures.
• Implement safety policies, ensuring proper use of kitchen equipment and adherence to all safety guidelines.
• Team Leadership & Development
• Lead, train, and motivate kitchen staff, fostering a positive and collaborative working environment.
• Conduct performance evaluations, provide feedback, and assist in career development for junior chefs.
• Oversee staff recruitment, training programs, and onboarding for new hires.
• Responsible for creating training materials and workshops to enhance staff culinary skills.
• Guest Interaction & Feedback
• Occasionally interact with guests to gather feedback on food quality and dining experience.
• Resolve any culinary-related guest complaints or issues, ensuring guest satisfaction.
• Participate in promotional and marketing activities to highlight new menus, seasonal specials, or food festivals.

Qualifications

• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills
  
  

Additional Information

The job role reports directly to Director of Operations.