Sous Chef, Saffron (Cold Kitchen)

Job Overview

Atlantis, The Palm is hiring a full-time, on-site Sous Chef for the Saffron cold kitchen in Dubai. Reporting to the Chef de Cuisine, you’ll lead the garde-manger team to produce cold dishes, salads, canapés, and buffet items to brand standards, while enforcing HACCP hygiene, stock controls, and SOPs. You’ll coordinate across departments, train junior chefs, and uphold the resort’s guest-obsessed ethos of precision, care, and warmth.

Key Responsibilities

• Lead daily cold kitchen operations (mise en place, service, buffet setup) per Saffron recipes and standards.
• Maintain strict food safety, sanitation, labeling, and storage (HACCP) for all cold items.
• Train, schedule, and motivate team members; conduct section briefings and tastings.
• Manage ordering, par levels, and inventory; minimize waste and ensure quality consistency.
• Liaise with Stewarding, Purchasing, Pastry/Hot Kitchen, and Service to ensure smooth execution.
• Document production, temperature logs, and cleaning schedules; support audits.

Requirements

• Diploma in Catering or 5+ years in a 5-star international hotel; 1-2 years in a similar role (Sous Chef or above).
• Proven garde-manger skills (salads, terrines, charcuterie, canapés, dressings, cold sauces).
• Strong HACCP knowledge, organization, and leadership under high volume.
• Excellent communication, training, and inter-department coordination.

Benefits

• Career growth within an iconic, multi-property luxury destination (Atlantis, The Palm & The Royal).
• High-volume, award-winning culinary environment with cross-exposure.
• Structured training, SOPs, and a safety-first, quality-driven culture.
• Opportunity to contribute to unforgettable guest experiences.

Quick Details

• Salary Range: Market Competitive
• Job Sector: Hospitality / Culinary
• Job Type: Full-time, On-site
• International Applicant: Not specified
• Qualifications: Culinary diploma or 5+ yrs in 5★ hotels; 1-2 yrs in similar role; HACCP
• Job Categories: Garde-Manger, Culinary Leadership, Food Safety, Buffet/Events

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