Job Summary:
We are seeking an experienced Sous Chef for Anise, the all-day dining restaurant at InterContinental® Dubai Festival City. You will play a key role in menu development, kitchen operations, and team leadership while maintaining the high culinary standards of our renowned luxury hotel.

Responsibilities:

• Lead daily kitchen operations, ensuring food quality and hygiene standards are consistently met.
• Participate in menu planning, recipe development, and costing to align with budgetary goals.
• Develop new dishes, keeping up with industry trends and guest preferences.
• Organize special events, food promotions, and ensure timely preparation of all menu items.
• Manage kitchen cleanliness, personal hygiene of staff, and adherence to food safety standards.
• Supervise and train kitchen staff, conducting performance reviews and providing constructive feedback to enhance team performance.
• Coordinate staffing needs, including recruiting and onboarding of new team members.
• Monitor kitchen costs and control inventory to meet financial targets.
• Maintain strong communication with the front of house and other departments to ensure smooth operations.
• Provide input on departmental budgeting, ensuring cost-effective operations.
• Ensure kitchen equipment is properly maintained and conduct regular inspections to ensure safety and functionality.
• Collaborate with management to implement innovative strategies for improving food production efficiency.

Requirements:

• Extensive experience in international cuisine, ideally within a 5-star hotel environment, with all-day dining experience preferred.
• Strong leadership and team management skills, with the ability to inspire and train kitchen staff.
• Creative and passionate about culinary arts, with a focus on delivering high-quality dishes.
• Strong communication and interpersonal skills, working well with kitchen and front-of-house teams.
• Knowledge of current culinary trends, ingredients, and equipment.
• Ability to maintain a calm and professional demeanor in a fast-paced environment.

Level of Education:

• Culinary diploma or equivalent qualification.

Work Hours:

• Full-time position with flexible hours, including weekends and holidays.

Experience in Months:

• Minimum of 36 months in a Sous Chef or similar role, with leadership experience in high-end hotels or restaurants.