Junior Sous Chef

Roles and responsibilities

Foster collaboration within the culinary department, leveraging collective knowledge to enhance operations. Mentor and coach colleagues to maximize engagement and ensure smooth functioning.
Oversee the seamless operation of three meal services - Breakfast, Lunch, and Dinner - as part of the all-day dining concept.
Implement measures to minimize waste, aligning with budgetary constraints and sustainability goals.
Stay informed about seasonal produce, new products, and culinary trends, incorporating this knowledge into menu planning and execution.
Ensure meticulous presentation and garnishing of dishes before they are served.
Enforce strict adherence to hygiene and sanitation guidelines, overseeing proper handling, maintenance, and use of equipment and utensils.
Utilize multi-skilling, multi-tasking, and flexible scheduling techniques to maximize colleague productivity. This approach aims to meet the financial objectives of the department while exceeding guest expectations.
Assist in Kitchen Management

Support the Executive Chef: Assist the Executive Chef in the daily operations of the kitchen, including menu planning, inventory management, and setting kitchen standards.
Supervise Kitchen Staff: Manage the kitchen brigade (line cooks, prep cooks, etc.), ensuring they are well-trained, efficient, and adhering to food safety regulations.
Ensure Smooth Service: Oversee food production during service, ensuring that all orders are prepared on time, to specification, and with consistent quality.
Maintain Kitchen Organization: Ensure that the kitchen is organized, clean, and fully equipped, including overseeing kitchen storage, waste management, and maintaining health and safety standards.
Food Preparation and Cooking

Food Quality Control: Monitor food preparation to ensure dishes meet the restaurant’s quality standards, including taste, presentation, and portion control.
Menu Execution: Help execute daily menus, ensuring that dishes are prepared and presented according to the agreed recipes and standards.
Special Dishes: Assist in the preparation of special dishes, seasonal menus, or changes based on guest preferences or availability of ingredients.

Desired candidate profile

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards
Preferably with experience in luxury international brands and Arabic Cuisine
Qualification in Kitchen Production or Management will be an advantage
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
Leadership: Ability to manage a team effectively, leading by example and fostering a positive working environment in the kitchen.
Cooking Skills: High-level culinary skills with expertise in a variety of cooking methods, plating techniques, and cuisines.
Organization and Time Management: Ability to manage multiple kitchen tasks simultaneously, ensuring efficiency and consistency during service.
Problem-Solving: Strong troubleshooting skills to handle unexpected issues that may arise in the kitchen, such as equipment failures, staff shortages, or quality concerns.
Creativity: Ability to contribute to the creative process, suggesting new dishes, flavors, and presentations to keep the menu fresh and exciting.
Communication: Strong communication skills for interacting with kitchen staff, front-of-house, and management.