Sous Chef

Join to apply for the Sous Chef ( Indian Cuisine- Namak) role at Dusit Thani Dubai Join to apply for the Sous Chef ( Indian Cuisine- Namak) role at Dusit Thani Dubai Get AI-powered advice on this job and more exclusive features.Ensure the preparation and presentation of food meet the highest standards of quality, taste, freshness, and visual appeal in alignment with Michelin star expectations.Conduct routine tasting of dishes to ensure culinary excellence, consistency in seasoning, temperature, and portioning, with attention to refined plating techniques.Verify that all ingredients used are of premium quality, adhering strictly to cost control measures and supplier specifications.Support the Executive Chef in menu development, seasonal and à la carte offerings, inventory management, and procurement while maintaining optimal kitchen efficiency.Maintain rigorous standards of hygiene and food safety in accordance with international HACCP principles and internal SOPs.Supervise kitchen operations, ensuring all dishes are prepared to specification and service is executed with precision and timeliness.Provide real-time communication and coordination with line cooks and prep teams to ensure smooth kitchen flow and guest satisfaction.Facilitate interdepartmental communication regarding menu changes, dietary requirements, allergen considerations, and special culinary events.Ensure all team members are equipped with accurate recipes, quality ingredients, mise en place, and the tools required for efficient execution.Execute and enforce standardized recipes and presentation guidelines to maintain culinary identity and consistency.Monitor food wastage, portion control, and storage protocols to support sustainability initiatives and cost controls.Collaborate with the Food Service Coordinator to ensure kitchen cleanliness, organization, and compliance with sanitation standards.Participate in the ongoing training and development of culinary staff, identifying skill gaps and coaching team members to elevate performance.Provide feedback and suggestions during weekly menu reviews and tastings, contributing innovative ideas rooted in culinary trends and guest feedback.Ensure full awareness and adherence to hotel emergency procedures, including fire, first aid, health & safety, and security protocols.Assist in recruitment, orientation, performance evaluations, and disciplinary actions in collaboration with the Executive Chef and HR.Propose and manage kitchen staffing schedules to align with business volume and service quality expectations.Support sustainability efforts by minimizing resource consumption, reducing food waste, and promoting eco-conscious practices.Conduct regular food tastings across departments to ensure standards are upheld throughout the operation.Undertake any additional responsibilities or projects as assigned by the Executive Chef.Job Description PRIMARY RESPONSIBILITIES: Ensure the preparation and presentation of food meet the highest standards of quality, taste, freshness, and visual appeal in alignment with Michelin star expectations.Conduct routine tasting of dishes to ensure culinary excellence, consistency in seasoning, temperature, and portioning, with attention to refined plating techniques.Verify that all ingredients used are of premium quality, adhering strictly to cost control measures and supplier specifications.Support the Executive Chef in menu development, seasonal and à la carte offerings, inventory management, and procurement while maintaining optimal kitchen efficiency.Maintain rigorous standards of hygiene and food safety in accordance with international HACCP principles and internal SOPs.Supervise kitchen operations, ensuring all dishes are prepared to specification and service is executed with precision and timeliness.Provide real-time communication and coordination with line cooks and prep teams to ensure smooth kitchen flow and guest satisfaction.Facilitate interdepartmental communication regarding menu changes, dietary requirements, allergen considerations, and special culinary events.Ensure all team members are equipped with accurate recipes, quality ingredients, mise en place, and the tools required for efficient execution.Execute and enforce standardized recipes and presentation guidelines to maintain culinary identity and consistency.Monitor food wastage, portion control, and storage protocols to support sustainability initiatives and cost controls.Collaborate with the Food Service Coordinator to ensure kitchen cleanliness, organization, and compliance with sanitation standards.Participate in the ongoing training and development of culinary staff, identifying skill gaps and coaching team members to elevate performance.Provide feedback and suggestions during weekly menu reviews and tastings, contributing innovative ideas rooted in culinary trends and guest feedback.Ensure full awareness and adherence to hotel emergency procedures, including fire, first aid, health & safety, and security protocols.Assist in recruitment, orientation, performance evaluations, and disciplinary actions in collaboration with the Executive Chef and HR.Propose and manage kitchen staffing schedules to align with business volume and service quality expectations.Support sustainability efforts by minimizing resource consumption, reducing food waste, and promoting eco-conscious practices.Conduct regular food tastings across departments to ensure standards are upheld throughout the operation.Undertake any additional responsibilities or projects as assigned by the Executive Chef.Reporting & Communication Reports directly to the Executive Chef Supervises kitchen teams across Namak, including line cooks, prep cooks, and stewarding staff Collaborates with other department managers to ensure alignment and excellence in service delivery________________________________________Qualifications & Requirements Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment Strong expertise in Indian, fine dining and Michelin star restaurant Demonstrated understanding of HACCP and international food safety standards Proven ability to manage food and labor costs, control inventory, and optimize kitchen resources while maintaining culinary excellence Passion for menu development, innovation, and exceptional guest experience Effective leadership, communication, and team-building skills with a hands-on, lead-by-example approach Committed to continuous improvement, sustainability, and maintaining the prestige of a Michelin-level operation Seniority level Seniority level Mid-Senior level Employment type Employment type Full-time Job function Job function Management and Manufacturing Industries Hospitality Referrals increase your chances of interviewing at Dusit Thani Dubai by 2x Get notified about new Sous Chef jobs in Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates.SOUS CHEF/HEAD CHEF/CDP/COMMI FOR GERMANYAbu Dhabi Emirate, United Arab 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