9 Mar 2023

Full-Time Executive Sous Chef – Umm Al-Quwain

Highgate Hotels – Posted by JobsTeam Umm Al-Quwain, Umm Al-Quwain, United Arab Emirates

Job Description

The main kitchen, banquets, and all of the kitchen personnel report to the Executive Chef. It is the responsibility of the Executive Chef to set an example for his or her employees and help them become valuable assets to the restaurant. It is their job to oversee all food preparation, production, and control for all restaurants and banquet facilities, while keeping an eye on food expenses.

Job Title : Executive Sous Chef
Location : Umm Al-Quwain, Umm Al-Quwain, United Arab Emirates
Salary : $ 26.57 per hour.
Company : Highgate Hotels
Job Type : Full-Time


  • Tell people how important safety procedures are, explain procedure codes, make sure employees understand safety codes, and keep an eye on safety-related processes and procedures.
  • It is imperative that any and all kitchen and culinary operations adhere to safety regulations. Do your best to abide by all policies, regulations and laws, particularly those pertaining to safety, health and wages.
  • Develop and market a daily menu meal-kit offering. Keep Aramark’s food selection and quality high. reducing wastage via the use of standardized menus, recipes, supplies, and labor. Proper processes for procurement and the whole chain of supply must be followed. Using the Food Framework. Make sure you double-check all food requisitions and purchases. Equipment that is in good working order.
  • It is necessary to keep an eye on profit and loss. All operating expenses of the kitchen and restaurant are covered. Set a budget and manage it using forecasts. Control and preparation for food production
  • Guest food items are improved and developed. Respond to the market and visitors’ current and anticipated needs. Make a different selection from the menu. Use market research to create new menu items and products.
  • Oversees the development and operation of an information system for tracking and recording food and supply costs and current inventory, monitoring spending in respect to budget objectives, forecasting future purchase and storage requirements, and assisting in budget planning and preparation.
  • Leader is accountable for selecting, training, and developing department personnel and managing operations in conformity with federal, state, and local employment and civil rights regulations. They handle employee complaints and difficulties.
  • It is imperative that food prices, regulations, and compliance be all addressed. Plan your meals and inventory, The food and service you get should meet or exceed your expectations.
  • Improve customer service by empowering personnel. Tell employees what they can and can’t do. Train your staff on how to address client demands.
  • Cooking is a part of the Execution Framework. Proper preparation, production, presentation and serving of food are all part of the job. Supervises the kitchen staff to ensure food safety and quality. Culinary and kitchen staff are supervised by this individual. It lays down exactly what has to be done and how. Boost morale among staff. Hold daily team meetings. Maintain training records, checklists for starting and ending shifts, and performance metrics. Multitasking and simplicity are a requirement.


  • Chef may be used to build marketing strategies and promotional menu items that will increase sales in the primary language(s) of the workplace. Must have a positive frame of mind and participate in the hotel’s Leadership Committee as a member.
  • Six years’ experience in culinary arts, food and beverage, or a related field is required. 2-year degree in Culinary Arts, Hotel and Restaurant Management, or equivalent necessary. Four years’ experience in culinary arts, food and beverage, or a related field.
  • Outstanding ability both in working with others and in finding solutions to problems restaurant management experience, including training and supervision responsibilities, in both the kitchen and the service line of the establishment An outstanding work ethic that is characterized by promptness, dependability, cooperation, and a focus on teamwork.
  • Having worked as an Executive Chef for two years Strong experience in the culinary arts and a track record of staying abreast of new culinary developments; Maintains the company’s highest standards while implementing its policies
  • Having managed team members in a proactive way before, If you have a background in nutrition, Must pass a drug test and a background check.

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Job Categories: Executive Chef. Job Types: Full-Time.

Job expires in 14 days.

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