Sous Chef

Sous Chef 
(19047)

Situated at the heart of Dubai’s world-renowned Meydan Racecourse, The Meydan Hotel offers an elevated hospitality experience where contemporary luxury meets dynamic energy. Overlooking one of the world’s most iconic horse racing destinations, our hotel offers exceptional culinary experiences, spacious rooms with panoramic views, and seamless service to create unforgettable moments for every guest. Whether welcoming leisure travellers, business delegates, or racing enthusiasts, we are driven by a passion to deliver personalised, heartfelt hospitality and to exceed expectations at every turn. 

Job Summary

The Sous Chef assists the Chef De Cuisine in maintaining The Meydan Hotel’s food standards and ensures clear communication with supervisors. They uphold and improve HACCP protocols, address guest requests, and maintain high levels of hygiene and grooming. Ongoing staff training is required to preserve operational standards, while equipment and inventory are managed for accuracy. Daily and weekly product orders are aligned with property occupancy.

Key Duties And Responsibilities

• Collaborates with the Executive Sous Chef and Chef De Cuisine to design diverse menus and create new dishes that meet client preferences and dietary needs.
• Plans and organizes kitchen workflows and staff schedules to ensure efficient operations.
• Produces high-quality dishes in accordance with established menus and standards, while also focusing on presentation and taste.
• Mentors and trains chefs and kitchen staff to uphold the hotel's standards and maximize resource efficiency.
• Develops tasting menus for special events and implements cross-marketing strategies, such as food and beverage pairings, to boost profits.
• Ensures strict compliance with hygiene and food safety standards throughout all stages of food preparation and service.
• Monitors and maintains kitchen equipment, promptly addressing any malfunctions.
• Oversees daily food production, including banquet orders, and ensures all recipes and quality standards are consistently followed.
• Engages with guests and other departments as needed to represent the kitchen positively and address feedback.
• Maintains high standards of kitchen cleanliness, appearance, and organization, ensuring all staff follow proper sanitation and clean-up procedures.
• Supervises food preparation and production, ensuring tasks are completed as outlined by production sheets.

Skills, Experience & Educational Requirements

• Culinary School Diploma holder
• At least 2 years’ experience in similar role within a 5* hotel
• Work experience in various types of cuisine and kitchen set-ups
• HACCP certified
• Intermediate computer competency including excel

Our company is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, innovative, inclusive, and inspiring in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.