Sous Chef - Employee Dining

Sofitel Al Hamra Beach Resort

We are seeking an experienced and detail-oriented Sous Chef to join our employee dining team in Ras Al-Khaimah, United Arab Emirates. In this role, you will support the Executive Chef in managing daily kitchen operations, overseeing food preparation, and ensuring the highest standards of quality and food safety. You will play a key role in creating nutritious, diverse, and appealing meals for our corporate workforce while maintaining operational efficiency and cost-effectiveness.

• Assist the Executive Chef in planning, developing, and executing daily menus that cater to diverse dietary preferences and nutritional requirements
• Oversee food preparation, cooking, and plating to ensure consistency, quality, and adherence to established recipes and culinary standards
• Supervise and mentor kitchen staff, providing guidance on proper cooking techniques, food handling procedures, and workplace safety protocols
• Monitor and maintain strict food safety and hygiene standards in compliance with local regulations and organizational policies, including halal compliance where applicable
• Manage kitchen inventory, track food costs, and implement cost-control measures to optimize operational efficiency
• Coordinate with the Executive Chef to ensure smooth workflow during peak service times and manage kitchen scheduling
• Conduct quality checks on all prepared dishes before service and address any issues promptly
• Train kitchen staff on new recipes, cooking methods, and food safety procedures
• Maintain organized and clean kitchen stations and ensure proper storage of ingredients and equipment
• Communicate effectively with the dining services team to understand feedback and continuously improve meal offerings

• Minimum 5 years of professional culinary experience, with at least 2 years in a sous chef or senior kitchen management role
• Proven expertise in food preparation, cooking techniques, and menu development
• Strong knowledge of food safety, hygiene standards, and HACCP principles
• Experience managing and supervising kitchen staff in a high-volume food service environment
• Proficiency in inventory management, food costing, and budget control
• Excellent organizational and time management skills with the ability to multitask in a fast-paced environment
• Strong communication and interpersonal skills with the ability to lead and motivate team members
• Familiarity with dietary requirements and accommodations, including vegetarian, vegan, and allergen-free options
• Experience in corporate or employee dining operations (preferred)
• Knowledge of Middle Eastern and international cuisines (preferred)
• Proficiency with food service management software and kitchen equipment (preferred)
• Valid food handling and safety certification or willingness to obtain one
• Ability to work flexible hours, including early mornings and peak service times