Executive Sous Chef Full Time

About the job

Based at the Mandarin Oriental Downtown, Dubai within the Culinary Department in Dubai, the Executive Sous Chef – Banquets is responsible for leading, and demonstrating flexibility and adaptability in managing culinary operations of multiple banquet events simultaneously, while ensuring excellence in quality, presentation, and service are consistently delivered. Executive Sous Chef – Banquets reports to the Executive Chef.

As an Executive Sous Chef – Banquets, you will be responsible for the following duties:

• Collaborate with the Executive Chef to develop and/or innovate menus and concepts.
• Oversee culinary operations of banquet events such as food preparation, quality control, and ensure the highest standards of culinary execution/implementation.
• Uphold strict adherence to food safety and sanitation guidelines, including compliance with all local health and safety regulations.
• Lead, motivate, and inspire a diverse team of talented culinary banquet team, fostering a culture of respect, integrity, collaboration, and continuous improvement.
• Lead and mentor the team by providing guidance, training, and support to enhance their skills and performance.
• Manage inventory and food costing to maximize profitability while minimizing waste.
• Work closely with sales and events team to execute exceptional banquet experiences at all times.

As an Executive Sous Chef – Banquets, we expect from you: 

• Minimum of 2 years as Executive Sous Chef or 4 years as Chef de Cuisine or a similar position, with a proven track record of success in luxury hotel/s or fine dining sector.  Michelin-star restaurant experience is an advantage.
• With previous work experience in the United Arab Emirates, Saudi Arabia, Qatar, Oman and/or Bahrain. Hotel pre-opening and/or renovation experiences preferred.
• Exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (ie., Western, Arabic, and Asian cuisines).
• With full HACCP proficiency; certified supervising food safety in catering level 3 or equivalent
• Vocational diploma in Hospitality/Hotel/Business Management; degree or higher national diploma equivalent is preferred.
• Strong organizational and leadership acumen with a talent to motivate and develop team.
• Excellent verbal and written communication skills in English; Arabic or other languages are preferred.