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).