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- Collaborate with the Head of Culinary in menu planning, recipe development, and kitchen operations.
- Oversee and manage the day-to-day activities of the kitchen, ensuring a high standard of culinary excellence.
- Train, supervise, and mentor kitchen staff, fostering a positive and collaborative work environment.
- Execute and monitor food preparation, presentation, and quality to meet established standards.
- Coordinate with the purchasing department to ensure timely and efficient sourcing of high-quality ingredients.
- Implement and maintain hygiene and safety standards, following local health regulations.
- Assist in the development and adherence to cost control measures, minimizing waste and optimizing kitchen efficiency.
- Lead kitchen team during the absence of the Head of Culinary, ensuring seamless operations.
- Stay informed about culinary trends, new ingredients, and innovative cooking techniques.
- Collaborate with other departments, such as catering and events, to ensure successful execution of special menus and functions.
Sous Chef - Dubai, United Arab Emirates - IHG Hotels & Resorts
