Executive Sous Chef

The award-winning Shangri-La Dubai offers luxurious accommodation, exceptional dining, and gracious hospitality in the heart of one of the world's most dynamic cities. The hotel’s 302 rooms, serviced apartments, residences, and offices offer a combination of traditional luxury and modern functionality. Fantastic views and thoughtfully selected furnishings create an experience of unparalleled style and comfort. As Executive Sous Chef, we rely on you to: Support the Executive Chef in overseeing the culinary division, including restaurants, bars, banquets, and in-room dining. Collaborate with the Executive Chef to develop and/or innovate menus and concepts. Oversee culinary operations such as food preparation, quality control, and ensure the highest standards of culinary execution/implementation. Uphold strict adherence to food safety and sanitation guidelines, including compliance with all local health and safety regulations. Lead, motivate, and inspire a diverse team of talented culinary staff, fostering a culture of respect, integrity, collaboration, and continuous improvement. Manage inventory and food costing to maximize profitability while minimizing waste. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensure adequate resources are available according to business needs. Maintain good communication and work relationships in all hotel areas. Manage staff performance issues in compliance with company policies and procedures. Oversee the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish to help maintain the requirement of the clients. Evaluate statistics on wastage and ensure that food is prepared economically and establish controls to minimize food and supply wastage. Develop seasonal menus and culinary concepts aligned with guest preferences and trends while ensuring the highest quality standards. We are looking for someone who: Has a minimum of 2 years as Executive Sous Chef or a similar position, with a proven track record of success in luxury hotels or fine dining sectors. Michelin-star restaurant experience is an advantage. Possesses exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (i.e., Western, Arabic, and Asian cuisines). Has strong organizational and leadership acumen with a talent to motivate and develop the team. Is accountable, resilient, and committed to delivering a high level of customer service. Has a passion for food and has high quality awareness, hands-on mentality, and a strong sense of hospitality. Experience with sustainable and eco-friendly kitchen practices is a plus. #J-18808-Ljbffr