Sous Chef in Abu Zaby [Abu Dhabi], United Arab Emirates


Food & Beverages
Minimum Qualification
Required Experience
1 - 3 years
Employment Type
Full Time
Male or Female
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Job Description

You will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests. Your experience in managing various aspects of a kitchen will be reflective in positive Guest satisfaction and Colleague engagement results.

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

  • Daily checks of all mis en place to ensure freshness & quality standards
  • Assign and follow – up tasks as dictated by business volumes
  • Performs any other reasonable duties as required by the department head.

Other duties as assigned


  • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
  • Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
  • Conduct daily shift briefings to kitchen colleagues
  • Ensure all kitchen colleagues are aware of standards & expectations
  • Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
  • Maintain and enhance the food products through creative menu development and presentation
  • Have full knowledge of all menu items, daily features and promotions
  • Actively interact with guests at tables
  • Balance operational, administrative and Colleague needs
  • Ensure proper staffing and scheduling in accordance to productivity guidelines
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Assist in menu planning, creation and presentation
  • Monitor food quality and cost control.
  • Interact with guests for feedback and suggestions.
  • Promote a Fun/ Professional and Disciplined work environment
  • Lead by example using Fairmont’s: Mission, Vision & Values
  • Actively share ideas, opinions & suggestions in daily shift briefings
  • Ensure storeroom requisitions are accurate to minimize repeat visits
  • Ensure all kitchen colleagues are aware of standards & expectations
  • Promote Health and Safety at all times
  • Ensure proper hygiene as per Abu Dhabi Municipality
  • Ensure all grooming, spot check and temperature control sheets are filled as required
  • Maintain cleanliness and proper rotation of product in all chillers
  • Minimize wastage/ spoilage
  • Maintain consistent on the job training sessions for culinary colleagues
  • Strives to maintain & improve all food preparations & presentations
  • Strives to improve J.D.P results for Food Quality


    • Diploma Certification in a Culinary discipline an asset
    • Computer literate in Microsoft Window applications an asset
    • Strong interpersonal and problem solving abilities
    • Highly responsible & reliable
    • Ability to work well under pressure in a fast paced environment
    • Ability to work cohesively with fellow colleagues as part of a team
    • Ability to focus attention on guest needs, remaining calm and courteous at all times
    • Have a strong working knowledge of Arabic Style hot/cold food, buffet and a la carte
    • With a minimum of 4 years of culinary experience in a high scale restaurant and/or 5 star luxury hotel environment
    • Food Hygiene and Safety trained
    • Strong understanding of HACCP
    • Accreditation from a recognized Culinary School an asset
    • Have a strong working knowledge of International Cuisine.
    • Experience working in Middle East an asset
    • Enthusiastic and with an outgoing personality who is very guest driven
    • Demonstrate real passion for menu planning and leadership

      Physical Aspects of Position (include but are not limited to): 

      • Constant standing and walking throughout shift
      • Frequent lifting and carrying up to 30 lbs
      • Occasional kneeling, pushing, pulling, lifting
      • Occasional ascending or descending ladders, stairs and ramps
      • Constant standing and walking throughout shift


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