Sous Chef – French Cuisine Experience

Fairmont Bab Al Bahr is a 5-star Abu Dhabi beach resort with a stunning setting on Abu Dhabi Creek. Our luxurious urban hideaway offers unparalleled panoramas over the glittering white-marble minarets of the iconic Sheikh Zayed Grand Mosque. Alongside exquisite restaurants and bars, Fairmont Abu Dhabi boasts 366 spacious rooms, suites and a villa. Designed with discerning business and leisure guests in mind, our incomparable facilities include a private beach, pool, meeting rooms, and a magnificent ballroom for lavish celebrations. The Sous Chef – French Cuisine is responsible for supporting the Executive Chef in the management and operation of the culinary team, with a primary focus on authentic and contemporary French cuisine. The role requires exceptional culinary expertise, leadership skills, and a passion for delivering world-class dining experiences in a luxury hospitality environment. The Sous Chef will ensure the highest standards of food quality, presentation, hygiene, and guest satisfaction while maintaining operational efficiency and profitability. - Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations. - Prepare, cook, and present French cuisine dishes to the highest luxury hospitality standards. - Maintain consistency in food quality, taste, portioning, and presentation across all menu offerings. - Develop innovative French-inspired menus, seasonal specialties, and signature dishes. - Ensure all food is prepared in accordance with approved recipes and hotel standards. - Monitor food production to guarantee timely service and exceptional guest experiences. - Supervise, mentor, and train junior chefs and kitchen staff. - Conduct regular coaching sessions to develop culinary techniques and service standards. - Foster a positive, collaborative, and performance-driven kitchen culture. - Assist in scheduling staff and ensuring adequate manpower coverage. - Lead kitchen operations in the absence of the Executive Chef. - Enforce strict compliance with HACCP, food safety regulations, and hotel policies. - Conduct regular inspections to ensure cleanliness, sanitation, and organization of all kitchen areas. - Monitor storage, handling, and labeling procedures for all food products. - Ensure compliance with local health and safety regulations. - Support food cost management through effective portion control and waste reduction initiatives. - Monitor inventory levels and assist with purchasing requirements. - Participate in stocktaking, cost analysis, and forecasting. - Ensure optimal utilization of ingredients while maintaining quality standards. - Collaborate with Food & Beverage teams to create memorable dining experiences. - Respond professionally to guest feedback and special dietary requests. - Support VIP functions, banquets, and special culinary events as required. - Continuously seek opportunities to enhance guest satisfaction and restaurant reputation. - Minimum 3-5 years of experience as Sous Chef or Senior Chef de Partie specializing in French cuisine within a luxury hotel or fine-dining environment. - Strong knowledge of classical and contemporary French cooking techniques. - Experience working in upscale restaurants, luxury hotels, or Michelin-standard establishments is highly desirable. - Certified in Food Safety and Hygiene (HACCP certification preferred).