EXECUTIVE SOUS CHEF

OverviewWe are seeking a highly skilled and innovative Executive Sous Chef to join our culinary team in Rixos Al Mairid Ras Al-Khaimah United Arab Emirates.ResponsibilitiesAssist the Executive Chef in overseeing all aspects of kitchen operations including menu planning, food preparation and quality controlDevelop and implement new menu items considering current food trends and guest preferencesManage and mentor kitchen staff, fostering a collaborative and efficient work environmentEnsure compliance with food safety and hygiene standards (HACCP) throughout all kitchen areasParticipate in budget planning, cost control and inventory managementCollaborate with other departments to enhance overall guest satisfaction and achieve business goalsOversee food presentation and quality across all outlets and banquet operationsConduct regular staff training sessions to improve skills and maintain high standardsAssist in recruiting, evaluating and developing kitchen team membersAnalyze financial reports and implement strategies to optimize kitchen performanceStay updated on culinary trends and incorporate innovative techniques into menu offeringsEnsure proper maintenance and cleanliness of kitchen equipment and facilitiesParticipate in management meetings and contribute to the development of annual business plansHandle guest inquiries and complaints professionally and efficientlyQualificationsDiploma from a reputable Hospitality Management or Culinary school required; additional certifications in Food & Beverage are advantageousMinimum of 5 years of experience in managing food production and culinary operations in a high-end hotel or restaurant settingProven leadership skills with the ability to motivate and manage a diverse kitchen teamExcellent communication skills with fluency in English; additional language skills are a plusStrong financial acumen with experience in budgeting, cost control and analyzing P&L statementsProficiency in MS Office suite, particularly Excel, Word and PowerPointIn-depth knowledge of food safety and hygiene standards (HACCP)Creativity and innovation in menu development and food presentationAbility to work efficiently under pressure in a fast-paced environmentStrong organizational and time management skillsFlexibility to work varying shifts, including weekends and holidaysPassion for culinary arts and commitment to delivering exceptional dining experiencesCultural sensitivity and adaptability to work in a diverse international environmentAdditional InformationOur commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.Remote Work : NoEmployment Type : Full-time#J-18808-Ljbffr