Executive Sous Chef

About the Role

Southern Sun Abu Dhabi is seeking driven and dedicated individuals to join their expanding family as an Executive Sous Chef. The successful candidate will play a pivotal role in managing all aspects of kitchen operations, ensuring the highest standards of culinary excellence and guest satisfaction.

Key Responsibilities

• Oversee financial and administrative management of the kitchen, including budgeting, financial analysis, management systems, and reporting.
• Interpret and implement Human Resource policies and comply with relevant legislation for smooth operational efficiency.
• Ensure top standards of hygiene, health, food safety, and professional presentation among the kitchen team and environment.
• Manage purchasing, deliveries, stock control, and cost optimization through established policies and strategies.
• Drive action plans that guarantee food operations perform optimally and continually exceed guest expectations.
• Foster effective cooperation across departments to anticipate and surpass guest needs.
• Work collaboratively or independently to maintain consistent high standards in food quality, presentation, and service.
• Display culinary creativity and innovation to develop contemporary, appealing, and commercially successful menus and concepts.
• Stay attuned to current culinary and dining trends, integrating new techniques, ingredients, and presentation styles as appropriate.
• Contribute actively to the evolution of the hotel’s food and beverage offerings, ensuring menus remain dynamic and competitive.
• Apply expert knowledge of high-end steakhouse operations, including premium meat preparation, cooking, sourcing, aging, and presentation.
• Bring a fine-dining expertise with an emphasis on refined techniques, consistent quality, attention to detail, and elevated guest experiences.
• Lead, mentor, and cultivate the culinary team, encouraging a culture rooted in creativity, discipline, excellence, and ongoing growth.

Qualifications and Experience

• Diploma in Hotel Management or a Chef Diploma from City & Guilds or an equivalent accredited hospitality institution.
• Advanced studies or training in Hospitality Management are highly desirable.
• At least 10–13 years’ progressive experience in the hospitality sector as a Chef, including roles from Commis Chef through to Chef de Cuisine or Sous Chef.
• Minimum of 3–4 years’ experience in a senior culinary role such as Sous Chef.
• Demonstrable experience in a high-end steakhouse setting, ideally within luxury hotels, premium restaurants, or recognized fine-dining environments.
• Strong fine-dining culinary background with deep understanding of contemporary cuisine, food presentation, and superior dining standards.
• Proven success in menu creation, culinary innovation, and aligning with current market trends.
• Thorough knowledge of modern culinary techniques, especially in meat preparation and steakhouse operations.
• Excellent commercial acumen in areas including food cost control, menu engineering, and inventory management.
• Exceptional leadership, communication, and team-development capabilities.
• Passionate about food with a natural ability to inspire teams and deliver outstanding guest experiences.
• Capacity to perform in a high-pressure, volume-intensive environment without compromising quality or detail.

Additional Information

This role is ideal for candidates combining expertise in steakhouse operations, fine-dining, and modern culinary practices. Southern Sun values team members and offers opportunities for career advancement within their hospitality group.