Executive Sous Chef

Role Overview

The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations across the kitchen. This role ensures consistent food quality, operational efficiency, cost control, hygiene compliance, and team leadership in line with Salayel Hospitality’s brand standards. The position plays a critical role in menu execution, staff development, and delivering exceptional guest dining experiences.

Key Responsibilities

Kitchen Operations & Leadership

• Assist the Executive Chef in managing day-to-day kitchen operations across all outlets.
• Supervise kitchen teams to ensure high standards of food preparation, presentation, and consistency.
• Step in for the Executive Chef during absences and lead kitchen operations independently.
• Foster a positive, disciplined, and performance-driven kitchen culture.
  
  

• Support menu planning, recipe development, and seasonal menu updates.
• Ensure adherence to standardized recipes and portion control.
• Conduct regular quality checks on food taste, presentation, and freshness.
• Drive innovation while maintaining brand identity.
  
  

• Monitor food cost, waste control, and inventory levels.
• Assist in budgeting, forecasting, and cost optimization initiatives.
• Coordinate with procurement for quality sourcing and supplier evaluation.
  
  

• Ensure strict compliance with HACCP, food safety, and UAE health regulations.
• Conduct regular hygiene audits and corrective action plans.
• Maintain cleanliness and organization of all kitchen areas.
  
  

• Train, coach, and mentor Sous Chefs, Chef de Parties, and kitchen staff.
• Support recruitment, onboarding, performance reviews, and succession planning.
• Promote skill development and cross-training within the kitchen brigade.
  
  

• Collaborate with F&B, Service, and Operations teams for smooth service delivery.
• Address guest feedback related to food quality promptly and professionally.
• Support special events, banquets, and high-volume service periods.
  
  

• Diploma or Degree in Culinary Arts or Hospitality Management.
• 8–12 years of progressive kitchen experience, including 3–5 years in a Sous Chef or Executive Sous Chef role.
• Proven experience in hotels, resorts, high-volume restaurants, or multi-outlet operations.
• Strong knowledge of food costing, menu engineering, and kitchen administration.
• Hands-on leadership style with excellent communication and people management skills.
• Experience working in the UAE or GCC is preferred.
• Fluent in English; additional languages are an advantage.
  
  

• Competitive salary and benefits package.
• Career growth within a dynamic hospitality group.
• Exposure to diverse culinary concepts and large-scale operations.
• Professional, supportive, and performance-driven work environment.