Sous Chef - Outlet Kitchen Operations
Posted date [2026-07-26]
(ID: 48662)
 |
For more than half a century, Accor has been continuously reinventing the hospitality business by making daring moves and challenging the status quo. Innovation, adaptability, and resilience are part of our DNA. Hand in hand with our partners, owners and all stakeholders, we anticipate and respond to global shifts and clients’ evolving needs, fostering growth and building value while honoring our responsibility and working in harmony with our commitment to a sustainable future.... |
Job Description and Requirements
Sous Chef - Outlet Kitchen OperationsJob Snapshot
Role: Sous Chef - Outlet Kitchen Operations
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Food and Beverage
Experience: 1-2 years in a four-star or five-star hotel
Job Type: Full-time
Position Overview
Accor is hiring a Sous Chef - Outlet Kitchen Operations in Dubai, United Arab Emirates, for a Hospitality opportunity focused on food production, kitchen supervision, recipe compliance, and outlet service quality. The successful candidate will coordinate daily preparation, inspect ingredients and finished dishes, support the culinary brigade, and maintain reliable operating standards throughout each service period.
This role contributes directly to guest satisfaction, food-cost control, kitchen safety, and the consistency of restaurant and buffet offerings. It requires a practical chef who can lead an assigned station, cover other sections when necessary, and communicate effectively with culinary and restaurant teams.
Job Details
Country:
United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Food and Beverage
Salary: 6000-10000
Estimated salary range based on similar jobs in Dubai; please confirm the final offer with the employer.
Gender: Any
Candidate Nationality: Any
Job Type: Full-time
Role Context
The Sous Chef supports the Executive Sous Chef and Executive Chef in running an organized, cost-conscious, and quality-driven hotel kitchen. Responsibilities extend beyond cooking and include inventory preparation, recipe costing, receiving checks, buffet control, staff guidance, and accurate operational documentation.
During live service, the position maintains calm within the brigade and verifies that every dish leaving the kitchen meets approved standards. Careful planning and communication will help the outlet reduce waste, avoid shortages, and respond smoothly to changing guest demand.
Key Responsibilities
* Prepare an accurate inventory list for the assigned kitchen station.
* Organize ingredients, equipment, and mise en place before each service.
* Maintain sufficient knowledge of other sections to provide coverage when another chef is absent.
* Follow standardized recipes, portion requirements, and plating guides.
* Inspect food before it leaves the kitchen for presentation, temperature, freshness, and consistency.
* Prepare daily market lists and submit ingredient requirements to the Executive Sous Chef.
* Check incoming goods personally to confirm the required quality and quantity.
* Reject or report ingredients that fail to meet hotel specifications.
* Develop recipes and provide reliable costing information when requested.
* Support the Executive Chef and Executive Sous Chef in planning seasonal menus, promotions, and culinary events.
* Recommend food concepts that suit outlet demand and operational capacity.
* Coordinate daily with Outlet Supervisors regarding menu items, preparation details, shortages, and service priorities.
* Explain dishes and relevant menu information clearly to restaurant colleagues.
* Control food waste without weakening portion size, presentation, or product quality.
* Monitor preparation levels and adjust production according to occupancy and expected demand.
* Suggest practical changes that improve kitchen efficiency and service delivery.
* Maintain operational records, control documents, logbooks, and shift reports.
* Share essential information with the incoming shift to ensure continuity.
* Attend outlet briefings, culinary meetings, and scheduled training.
* Coach junior kitchen employees and share relevant techniques and product knowledge.
* Encourage cooperation, discipline, and professional pride within the brigade.
Before buffet and restaurant service begins, the Sous Chef will confirm that food displays are complete, correctly labelled, and ready for guests.
* Inspect buffet quantity, temperature, appearance, and food labels before opening.
* Refill buffet items promptly while protecting freshness and presentation.
* Continue monitoring food quality throughout the service period.
* Assist guests with dish explanations and suitable recommendations when required.
* Highlight current specialties and food promotions accurately.
* Maintain a composed and productive kitchen atmosphere during busy periods.
* Confirm that kitchen equipment is clean, safe, operational, and returned to its proper location.
* Remove or report hazards before they affect colleagues or service.
* Apply HACCP requirements and hotel food-safety procedures throughout preparation, storage, and service.
* Maintain high standards of personal hygiene, grooming, and uniform presentation.
* Follow hotel policies covering conduct, safety, discipline, and grievance procedures.
* Support other culinary areas when business volumes or guest requirements make assistance necessary.
* Perform additional kitchen duties assigned by culinary management.
Ideal Profile
Applicants should hold a diploma or degree in vocational hospitality, culinary arts, food production, or a related discipline. The position requires 1-2 years of relevant experience within a four-star or five-star hotel.
The preferred candidate will combine hands-on cooking ability with developing leadership skills. They should be comfortable organizing a station, inspecting ingredients, supervising preparation, controlling buffet output, and making sound decisions during demanding service periods.
Suitable applicants will demonstrate:
* Practical knowledge of hotel kitchen operations
* Experience with restaurant or buffet food production
* Understanding of standardized recipes and plating requirements
* Awareness of food cost, storage, portions, and waste control
* Ability to prepare inventory and market lists
* Confidence checking the quality of received goods
* Familiarity with HACCP and food-safety controls
* Clear communication with culinary and restaurant teams
* Readiness to work across different kitchen stations
* Professional conduct when interacting with guests
* Ability to guide junior colleagues without disrupting service
* Flexibility to work shifts, weekends, and public holidays
Skills Set
* Hotel kitchen operations
* Food production planning
* Station and mise en place management
* Recipe development
* Recipe costing
* Standardized plating
* Portion control
* Food-waste reduction
* Inventory preparation
* Market-list planning
* Ingredient receiving inspection
* Buffet setup and replenishment
* Restaurant service support
* HACCP compliance
* Food labelling
* Temperature control
* Kitchen hygiene
* Culinary quality assurance
* Equipment safety inspection
* Kitchen brigade coordination
* Junior chef coaching
* Shift handover reporting
* Operational logbook maintenance
* Guest menu guidance
Why Join Us
This opportunity provides valuable culinary leadership experience within Dubai\'s active Hospitality market. Exposure to outlet supervision, recipe development, cost awareness, buffet management, and guest-facing service can support future progression into senior sous chef, chef de cuisine, or executive culinary positions.
Eligible employees may receive discounted rates at participating Accor properties, access to learning programs through company academies, and opportunities to develop across different hotels and brands. Team members may also contribute to environmental and corporate social responsibility initiatives.
About the Company
Accor is an international hospitality group operating hotels, resorts, restaurants, and lifestyle destinations across a broad portfolio of brands. Its culinary operations combine structured food-safety controls, professional development, consistent service standards, and dining experiences designed around guest expectations.
City: Dubai
Industry: Hospitality
Function: Food and Beverage
Salary: 6000-10000
Estimated salary range based on similar jobs in Dubai; please confirm the final offer with the employer.
Gender: Any
Candidate Nationality: Any
Job Type: Full-time
Role Context
The Sous Chef supports the Executive Sous Chef and Executive Chef in running an organized, cost-conscious, and quality-driven hotel kitchen. Responsibilities extend beyond cooking and include inventory preparation, recipe costing, receiving checks, buffet control, staff guidance, and accurate operational documentation.
During live service, the position maintains calm within the brigade and verifies that every dish leaving the kitchen meets approved standards. Careful planning and communication will help the outlet reduce waste, avoid shortages, and respond smoothly to changing guest demand.
Key Responsibilities
* Prepare an accurate inventory list for the assigned kitchen station.
* Organize ingredients, equipment, and mise en place before each service.
* Maintain sufficient knowledge of other sections to provide coverage when another chef is absent.
* Follow standardized recipes, portion requirements, and plating guides.
* Inspect food before it leaves the kitchen for presentation, temperature, freshness, and consistency.
* Prepare daily market lists and submit ingredient requirements to the Executive Sous Chef.
* Check incoming goods personally to confirm the required quality and quantity.
* Reject or report ingredients that fail to meet hotel specifications.
* Develop recipes and provide reliable costing information when requested.
* Support the Executive Chef and Executive Sous Chef in planning seasonal menus, promotions, and culinary events.
* Recommend food concepts that suit outlet demand and operational capacity.
* Coordinate daily with Outlet Supervisors regarding menu items, preparation details, shortages, and service priorities.
* Explain dishes and relevant menu information clearly to restaurant colleagues.
* Control food waste without weakening portion size, presentation, or product quality.
* Monitor preparation levels and adjust production according to occupancy and expected demand.
* Suggest practical changes that improve kitchen efficiency and service delivery.
* Maintain operational records, control documents, logbooks, and shift reports.
* Share essential information with the incoming shift to ensure continuity.
* Attend outlet briefings, culinary meetings, and scheduled training.
* Coach junior kitchen employees and share relevant techniques and product knowledge.
* Encourage cooperation, discipline, and professional pride within the brigade.
Before buffet and restaurant service begins, the Sous Chef will confirm that food displays are complete, correctly labelled, and ready for guests.
* Inspect buffet quantity, temperature, appearance, and food labels before opening.
* Refill buffet items promptly while protecting freshness and presentation.
* Continue monitoring food quality throughout the service period.
* Assist guests with dish explanations and suitable recommendations when required.
* Highlight current specialties and food promotions accurately.
* Maintain a composed and productive kitchen atmosphere during busy periods.
* Confirm that kitchen equipment is clean, safe, operational, and returned to its proper location.
* Remove or report hazards before they affect colleagues or service.
* Apply HACCP requirements and hotel food-safety procedures throughout preparation, storage, and service.
* Maintain high standards of personal hygiene, grooming, and uniform presentation.
* Follow hotel policies covering conduct, safety, discipline, and grievance procedures.
* Support other culinary areas when business volumes or guest requirements make assistance necessary.
* Perform additional kitchen duties assigned by culinary management.
Ideal Profile
Applicants should hold a diploma or degree in vocational hospitality, culinary arts, food production, or a related discipline. The position requires 1-2 years of relevant experience within a four-star or five-star hotel.
The preferred candidate will combine hands-on cooking ability with developing leadership skills. They should be comfortable organizing a station, inspecting ingredients, supervising preparation, controlling buffet output, and making sound decisions during demanding service periods.
Suitable applicants will demonstrate:
* Practical knowledge of hotel kitchen operations
* Experience with restaurant or buffet food production
* Understanding of standardized recipes and plating requirements
* Awareness of food cost, storage, portions, and waste control
* Ability to prepare inventory and market lists
* Confidence checking the quality of received goods
* Familiarity with HACCP and food-safety controls
* Clear communication with culinary and restaurant teams
* Readiness to work across different kitchen stations
* Professional conduct when interacting with guests
* Ability to guide junior colleagues without disrupting service
* Flexibility to work shifts, weekends, and public holidays
Skills Set
* Hotel kitchen operations
* Food production planning
* Station and mise en place management
* Recipe development
* Recipe costing
* Standardized plating
* Portion control
* Food-waste reduction
* Inventory preparation
* Market-list planning
* Ingredient receiving inspection
* Buffet setup and replenishment
* Restaurant service support
* HACCP compliance
* Food labelling
* Temperature control
* Kitchen hygiene
* Culinary quality assurance
* Equipment safety inspection
* Kitchen brigade coordination
* Junior chef coaching
* Shift handover reporting
* Operational logbook maintenance
* Guest menu guidance
Why Join Us
This opportunity provides valuable culinary leadership experience within Dubai\'s active Hospitality market. Exposure to outlet supervision, recipe development, cost awareness, buffet management, and guest-facing service can support future progression into senior sous chef, chef de cuisine, or executive culinary positions.
Eligible employees may receive discounted rates at participating Accor properties, access to learning programs through company academies, and opportunities to develop across different hotels and brands. Team members may also contribute to environmental and corporate social responsibility initiatives.
About the Company
Accor is an international hospitality group operating hotels, resorts, restaurants, and lifestyle destinations across a broad portfolio of brands. Its culinary operations combine structured food-safety controls, professional development, consistent service standards, and dining experiences designed around guest expectations.
