Executive Sous Chef

Company Description

SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.

Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.

A wondrous and striking landmark in Downtown District, designed by the award- winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.

Job Description

• Assist the Executive Chef in managing all kitchen operations and act in their absence
• Supervise food preparation and cooking for restaurants, banquets, room service, and events
• Ensure consistent food quality, presentation, and taste standards
• Train, supervise, and motivate kitchen staff at all levels
• Plan duty rosters, assign tasks, and monitor staff performance
• Enforce hygiene, sanitation, and food safety standards (HACCP)
• Control food costs through portion control, waste management, and inventory monitoring
• Oversee purchasing, receiving, storage, and stock rotation (FIFO)
• Assist in menu planning, recipe development, and food tastings
• Ensure compliance with hotel policies, SOPs, and brand standards
• Maintain kitchen cleanliness, safety, and proper equipment use
• Coordinate with service, banquets, and other hotel departments
• Handle guest feedback and resolve kitchen-related issues
• Maintain kitchen records, reports, and temperature logs
• Support staff recruitment, training, and performance evaluations
  
  

• Minimum 2–4 years in a Sous Chef or Senior Chef de Partie role
• Strong knowledge of international cuisine, menu planning, and modern cooking techniques
• Proven experience in large-scale kitchen operations, banquets, and à la carte service
• Solid understanding of food safety, hygiene standards, and HACCP
• Strong leadership, team management, and staff training skills
• Good knowledge of food cost control, inventory management, and budgeting
• Ability to work under pressure in a fast-paced hotel environment
• Excellent organizational, time-management, and communication skills
• Knowledge of health & safety regulations and kitchen equipment operation
• Computer literacy for basic kitchen administration (inventory, reports, scheduling)
• Flexibility to work shifts, weekends, and holidays