Executive Sous Chef

Company Description

Fairmont Bab Al Bahr is a 5-star Abu Dhabi beach resort with a stunning setting on Abu Dhabi Creek. Our luxurious urban hideaway offers unparalleled panoramas over the glittering white-marble minarets of iconic Sheikh Zayed Grand Mosque. Alongside exquisite restaurants and bars, Fairmont Abu Dhabi boasts 366 spacious rooms, suites and a villa. Designed with discerning business and leisure guests in mind, our incomparable facilities include a private beach, pool, meeting rooms, and a magnificent ballroom for lavish celebrations.

Job Description

The Executive Sous Chef assists the Executive Chef in overseeing all aspects of the culinary operations, ensuring the highest standards of food quality, presentation, and service in a five-star luxury hotel environment. This role requires excellent culinary skills, creativity, and leadership to manage kitchen staff, develop menus, and maintain smooth kitchen operations. The Executive Sous Chef plays a pivotal role in maintaining the reputation of the hotel’s fine dining and banquet services.

• Assist in overseeing daily culinary operations in all kitchens, ensuring consistent and high-quality food production.
• Coordinate kitchen activities, including menu creation, inventory control, purchasing, cost control, and staff scheduling.
• Ensure compliance with food safety and sanitation standards, maintaining a clean and organized kitchen environment.
• Collaborate with the Executive Chef to design and update menus for all outlets and banqueting, considering current food trends, guest preferences, and seasonal ingredients.
• Develop and test new recipes and plating presentations, ensuring a balance between creativity and profitability.
• Supervise and mentor kitchen staff, promoting a positive and professional work environment.
• Provide hands-on training to kitchen team members, fostering a culture of continuous improvement.
• Monitor and evaluate employee performance, providing feedback and supporting career development within the team.
• Ensure all dishes meet high standards of presentation, taste, and portion control.
• Regularly inspect and evaluate food items for freshness, quality, and consistency.
• Act as a quality control leader during peak hours, assisting with plating and presentation where necessary.
• Monitor food costs and maintain budgeted profitability margins.
• Assist in controlling and managing inventory, minimizing waste and ensuring cost efficiency.
• Identify and implement strategies to improve operational efficiencies and reduce expenses.
• Interact with guests as needed to gather feedback and address special requests or dietary needs.
• Support the creation of memorable dining experiences through exceptional culinary offerings.
  
  

Qualifications

• Minimum of 5 years of experience in a similar role, with at least 3 years in a luxury or five-star hotel environment.
• Proficiency in international cuisine, with a focus on fine dining standards.
• Strong leadership and interpersonal skills, with the ability to motivate and manage a diverse team.
• Excellent organizational skills, with attention to detail and quality.
• Strong knowledge of food safety, sanitation, and kitchen equipment.
• Creativity and passion for culinary arts.
• Exceptional time management and multitasking abilities.
• Ability to work effectively under pressure and handle high-volume service.
• Strong communication skills, both verbal and written.