Sous Chef

Over the past two decades, The First Group has forged a reputation as one of the hospitality industry’s leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests. Our corporate ethos and unique vision for the future of hospitality is encapsulated in our fast-growing portfolio of award-winning hotels and residences, exciting F&B outlets and lifestyle venues, and delivered through our array of complementary third-party hotel and asset management services.

Core to our vision for the future of hospitality is The First Collection, our award-winning hotel brand that reflects the rich culture, innovative spirit, and unparalleled refinement for which Dubai is famous for.The First Collection’s urban lifestyle resorts, situated in prime locations across Dubai, are renowned for their unique blend of world-class hospitality and modern flair, as well as their cutting-edge guest facilities and services, which include exclusive access to the stunning Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah.

Every hotel in our fast-growing portfolio reflects our ambition to capture the essence of urban living, blending it seamlessly with the tranquillity of a serene getaway.

The First Collection echoes the city’s heartbeat, ensuring all our guests are made to feel a part of the magnificent tapestry of Dubai, the world’s most exciting metropolis.

As a Sous Chef at a hotel, you will play a vital role in supporting the Executive Chef in overseeing the daily kitchen operations and ensuring the highest standards of food preparation and presentation. You will be responsible for supervising kitchen staff, managing food production, and maintaining kitchen cleanliness and safety standards. Your leadership will be key to ensuring smooth and efficient service, as well as maintaining consistent quality in all dishes served in the hotel’s restaurants, banquets, and events.

• Assist the Executive Chef in overseeing kitchen operations, ensuring that food is prepared and served according to hotel standards.
• Supervise and lead kitchen staff, including line cooks, prep cooks, and other kitchen personnel, ensuring smooth and efficient service.
• Ensure all kitchen team members are properly trained in food preparation, cooking techniques, and safety standards.
• Monitor kitchen staff performance, provide feedback, and assist in resolving any operational or staffing issues.
• Manage kitchen staff schedules to ensure adequate coverage and efficiency during service periods.
• Oversee and participate in food preparation and cooking processes, ensuring dishes are prepared according to recipes and specifications.
• Monitor food quality, ensuring consistency in taste, presentation, and portion control.
• Inspect all food items for freshness, and ensure proper storage, handling, and rotation of ingredients.
• Ensure timely and efficient preparation and delivery of food during service, minimizing wait times for guests.
• Collaborate with the Executive Chef to develop, update, and refine the hotel’s menu offerings, including seasonal specials and themed menus.
• Contribute to menu planning and the creation of new recipes, ensuring dishes align with the hotel’s culinary style and guest preferences.
• Monitor guest feedback and trends to incorporate new ideas and adapt the menu as necessary.
• Ensure the menu reflects the hotel's brand identity and enhances the guest dining experience.
• Assist in managing food inventory and supplies, ensuring that kitchen stock is sufficient and of high quality.
• Coordinate with the purchasing department to place orders for ingredients and kitchen supplies, maintaining appropriate stock levels.
• Monitor and control food costs by ensuring efficient use of ingredients, minimizing waste, and maintaining portion control.
• Maintain proper storage and organization of all ingredients, ensuring food safety standards are upheld.
• Ensure that all kitchen operations comply with health, safety, and sanitation regulations.
• Enforce food safety standards, including proper handling, storage, and cooking temperatures.
• Maintain a clean and organized kitchen, ensuring that all kitchen equipment, utensils, and surfaces are cleaned and sanitized regularly.
• Conduct regular checks to ensure compliance with local and hotel hygiene standards, including staff personal hygiene.
• Help ensure that kitchen operations run smoothly and efficiently during all meal periods, including managing food prep, cooking, and plating.
• Track kitchen costs and waste, working with the Executive Chef to implement cost-saving measures and maintain profitability.
• Assist in managing labor costs, ensuring that kitchen staff work within budgeted hours while maintaining a high standard of service.
• Contribute to the overall kitchen budget by assisting in the planning and execution of operational efficiencies.
• Ensure the consistent delivery of high-quality food to guests in all dining areas, including restaurants, banquets, and in-room dining.
• Work closely with front-of-house teams to ensure smooth service and respond to guest inquiries or special requests.
• Participate in special events, ensuring that all food served is of exceptional quality and presented beautifully.
• Handle guest feedback and concerns regarding food quality or service promptly and professionally.
• Mentor and train kitchen staff, ensuring they understand kitchen processes, standards, and health & safety regulations.
• Provide guidance and hands-on support to staff during service to ensure proper food preparation and cooking techniques.
• Conduct regular training sessions on new techniques, menu items, and safety standards to keep the kitchen team informed and motivated.

• Culinary degree or certification from a culinary school .
• Minimum 3-5 years of experience in a professional kitchen, with at least 2 years in a supervisory role in a hotel as Sous Chef or Chef de Partie.
• Experience in hotel/fine dining kitchens is preferred.
• Proven experience as a Sous Chef or in a similar role within a hotel or high-volume kitchen environment.
• Strong culinary skills with extensive knowledge of food preparation, cooking techniques, and kitchen management.
• Experience in menu planning, food costing, and inventory control.
• Strong leadership and team management skills, with the ability to motivate and guide kitchen staff.
• Excellent organizational and time management abilities, with the capacity to handle multiple tasks efficiently.
• Ability to work well under pressure and remain calm during high-demand periods.
• Strong communication and interpersonal skills.
• A passion for culinary innovation and high-quality food production.
• Knowledge of health and safety regulations in a kitchen environment, with the ability to enforce them.