Executive Sous Chef

Company OverviewHotel Local Dubai is a community-centric lifestyle brand located in Jumeirah Village Triangle, offering thoughtfully curated stays rooted in local culture and connection. As part of Autograph Collection, each stay is shaped by its neighbourhood and local stories, inviting guests to uncover hidden gems and experience the destination in a way that feels distinctly unique. From farm-to-table dining at Farmers Commons to relaxed social gatherings at Neighbourhood Brew, Hotel Local blends design, music, art and wellness into every stay, creating spaces that feel personal, purposeful and authentically local. A stay Exactly Like Nothing Else.About The First Group HospitalityThe First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.comPosition OverviewThe Executive Sous Chef supports the Executive Chef in overseeing all culinary operations within the hotel, ensuring exceptional food quality, consistency, and service standards across all outlets. This includes restaurants, all-day dining and in-room dining. The role is responsible for supervising kitchen teams, maintaining cost control, ensuring compliance with food safety regulations, and upholding brand and guest experience standards.ResponsibilitiesOversee daily kitchen operations across all hotel outlets, including all-day dining, specialty restaurants, room service etcEnsure consistent quality, taste, and presentation of all menu itemsMonitor mise en place and service readiness for multiple meal periodsAct as Executive Chef in their absenceSupervise, train, and mentor sous chefs, chef de parties, and kitchen associatesDevelop work schedules to meet operational needs and occupancy levelsConduct performance reviews and support staff developmentMaintain high morale, discipline, and teamwork within the brigadeAssist in developing seasonal menus and promotional offeringsEnsure standard recipes and plating guidelines are followedAdapt menus based on guest demographics, occupancy trends, and brand standardsSupport sustainability and waste reduction initiativesMonitor food cost percentages and implement cost-control measuresOversee inventory management, stock rotation (FIFO), and purchasing processesMinimize waste through proper forecasting and production planningAssist in budget preparation and financial reportingEnsure compliance with HACCP and local health authority regulationsMaintain cleanliness and organization of all kitchen areasConduct regular hygiene audits and safety inspectionsEnsure safe handling and maintenance of kitchen equipmentRespond to guest feedback related to food qualityEnsure consistency aligned with hotel brand standardsMaintain high standards of presentation for VIP and special requestsSupport initiatives that enhance overall guest dining experienceQualificationsDiploma or Degree in Culinary Arts or Hospitality Management6-10 years of culinary experience within hotel operationsMinimum 3 years in a senior roleSound financial and cost control knowledgeExcellent leadership and communication skills#J-18808-Ljbffr