Overview

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.

As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.

For more information, visit tfghospitality.com

Job Description

The Sous Chef supports the Executive Chef in managing daily culinary operations and ensuring that food is prepared, cooked, and presented to the highest standards of quality, consistency, creativity, hygiene, and service within an exclusive luxury destination.

The role provides leadership across the kitchen team, supports menu execution and development, maintains operational standards, and assumes responsibility for kitchen operations in the absence of the Executive Chef.

Key Responsibilities

Assist the Executive Chef in managing all daily kitchen operations.
Supervise, coordinate, and support Chef de Parties, Demi Chefs de Partie, Commis, Kitchen Stewards, and other culinary team members.
Organize daily assignments, section responsibilities, preparation schedules, and service requirements.
Ensure all food is prepared, cooked, portioned, and presented according to approved recipes and luxury quality standards.
Monitor food quality, freshness, consistency, temperature, presentation, and portion control.
Support the development, testing, costing, and implementation of menus, recipes, and special culinary offerings.
Assist with planning food production for regular service, private functions, events, and special occasions.
Conduct daily briefings, line-ups, tastings, and operational meetings with the kitchen team.
Maintain effective communication between kitchen sections and with Food and Beverage, Stores, Maintenance, Housekeeping, and other departments.
Monitor ingredient availability, stock levels, requisitions, receiving, storage, and stock rotation.
Assist with controlling food costs, minimizing waste, monitoring portion sizes, and improving operational efficiency.
Ensure compliance with food-safety, hygiene, sanitation, health, fire, and workplace-safety requirements.
Conduct regular inspections of kitchen areas, equipment, storage spaces, and team standards.
Ensure kitchen equipment is used safely and report technical or maintenance concerns promptly.
Coach, train, motivate, and evaluate team members to support high performance and professional development.
Monitor attendance, punctuality, grooming, conduct, productivity, and adherence to kitchen procedures.
Assist with recruitment, onboarding, performance management, and succession planning when required.
Handle operational challenges, guest or client requests, complaints, and service issues promptly and professionally.
Maintain accurate records relating to production, waste, stock, quality checks, training, and operational matters.
Ensure discretion and confidentiality regarding clients, private functions, menus, business activities, and organizational information.
Assume responsibility for the kitchen in the absence of the Executive Chef.
Perform other reasonable duties assigned by the Executive Chef or management.

Desired Skill & Expertise

Culinary qualification, diploma, degree, or equivalent professional training.
Previous experience as a Sous Chef, Junior Sous Chef, or senior Chef de Partie in a high-quality professional kitchen.
Experience within a luxury, premium, private, corporate, lifestyle, or high-end environment is preferred.
Strong knowledge of modern culinary techniques, food presentation, menu execution, and kitchen operations.
Good understanding of food cost control, inventory management, purchasing, waste reduction, and recipe costing.
Strong knowledge of food-safety, hygiene, sanitation, and workplace-safety standards.
Proven experience leading, training, and developing a diverse kitchen team.
Excellent organization, communication, leadership, and problem-solving skills.
Ability to manage multiple priorities and remain composed during busy service periods.
Proficiency in kitchen-management systems and Microsoft Office or comparable workplace systems is an advantage.
Ability to work flexible hours, including evenings, weekends, public holidays, and special events.

Responsibilities

Overview

For more information, visit tfghospitality.com

Job Description

Key Responsibilities

Assist the Executive Chef in managing all daily kitchen operations.
Supervise, coordinate, and support Chef de Parties, Demi Chefs de Partie, Commis, Kitchen Stewards, and other culinary team members.
Organize daily assignments, section responsibilities, preparation schedules, and service requirements.
Ensure all food is prepared, cooked, portioned, and presented according to approved recipes and luxury quality standards.
Monitor food quality, freshness, consistency, temperature, presentation, and portion control.
Support the development, testing, costing, and implementation of menus, recipes, and special culinary offerings.
Assist with planning food production for regular service, private functions, events, and special occasions.
Conduct daily briefings, line-ups, tastings, and operational meetings with the kitchen team.
Maintain effective communication between kitchen sections and with Food and Beverage, Stores, Maintenance, Housekeeping, and other departments.
Monitor ingredient availability, stock levels, requisitions, receiving, storage, and stock rotation.
Assist with controlling food costs, minimizing waste, monitoring portion sizes, and improving operational efficiency.
Ensure compliance with food-safety, hygiene, sanitation, health, fire, and workplace-safety requirements.
Conduct regular inspections of kitchen areas, equipment, storage spaces, and team standards.
Ensure kitchen equipment is used safely and report technical or maintenance concerns promptly.
Coach, train, motivate, and evaluate team members to support high performance and professional development.
Monitor attendance, punctuality, grooming, conduct, productivity, and adherence to kitchen procedures.
Assist with recruitment, onboarding, performance management, and succession planning when required.
Handle operational challenges, guest or client requests, complaints, and service issues promptly and professionally.
Maintain accurate records relating to production, waste, stock, quality checks, training, and operational matters.
Ensure discretion and confidentiality regarding clients, private functions, menus, business activities, and organizational information.
Assume responsibility for the kitchen in the absence of the Executive Chef.
Perform other reasonable duties assigned by the Executive Chef or management.

Desired Skill & Expertise

Culinary qualification, diploma, degree, or equivalent professional training.
Previous experience as a Sous Chef, Junior Sous Chef, or senior Chef de Partie in a high-quality professional kitchen.
Experience within a luxury, premium, private, corporate, lifestyle, or high-end environment is preferred.
Strong knowledge of modern culinary techniques, food presentation, menu execution, and kitchen operations.
Good understanding of food cost control, inventory management, purchasing, waste reduction, and recipe costing.
Strong knowledge of food-safety, hygiene, sanitation, and workplace-safety standards.
Proven experience leading, training, and developing a diverse kitchen team.
Excellent organization, communication, leadership, and problem-solving skills.
Ability to manage multiple priorities and remain composed during busy service periods.
Proficiency in kitchen-management systems and Microsoft Office or comparable workplace systems is an advantage.
Ability to work flexible hours, including evenings, weekends, public holidays, and special events.