Sous Chef

Roles and responsibilities

We are seeking a skilled and experienced individual to join our culinary team as a Sous Chef. The Sous Chef will work closely with the head chef to oversee kitchen operations, manage staff, and ensure the delivery of exceptional culinary experiences to our guests. If you are a dynamic leader with a passion for food and a commitment to excellence, we want to hear from you!

Responsibilities:

Assist the head chef in menu planning, recipe development, and execution.
Oversee day-to-day kitchen operations, ensuring efficiency and productivity.
Train, mentor, and supervise kitchen staff, providing guidance and support as needed.
Maintain high standards of food quality, taste, and presentation.
Monitor inventory levels and assist in ordering supplies to meet operational needs.
Ensure compliance with food safety regulations and sanitation standards.
Collaborate with front-of-house staff to ensure smooth service and guest satisfaction.
1. Assisting with Kitchen Management
Supporting the Head Chef: Assist the Head Chef in managing all aspects of kitchen operations, including food preparation, cooking, and presentation.
Overseeing Kitchen Staff: Supervise kitchen staff, including line cooks, prep cooks, and other kitchen employees. Provide leadership and guidance to ensure tasks are completed efficiently and to standard.
Delegate Tasks: Assign specific cooking, prepping, and cleaning tasks to kitchen staff based on their skills and the needs of the kitchen. Monitor their progress to ensure work is completed on time and correctly.
Shift Supervision: Manage kitchen operations during shifts, ensuring that all areas are well-staffed and that the kitchen runs smoothly during service periods.
2. Food Preparation and Cooking
Assist in Food Preparation: Help with preparing ingredients for cooking, including chopping, marinating, and setting up cooking stations. In some cases, the Sous Chef may take on the responsibility of cooking certain dishes.
Cooking Dishes: Participate in cooking meals and ensure they are prepared according to the restaurant's standards, including overseeing portion sizes and presentation.
Menu Execution: Follow and execute menu recipes to ensure consistency and quality in every dish served. Maintain a high level of cooking quality and attention to detail.
Maintain High Standards of Quality: Ensure that all dishes served meet the restaurant's quality standards, both in taste and presentation.

Desired candidate profile

• preferably with culinary degree or certification.
• Thorough understanding of kitchen operations, including food preparation, cooking techniques, and sanitation practices.
• Familiarity with menu planning, recipe development, and cost control.
• Knowledge of food safety regulations and procedures.
  

Work Experience & Knowledge:

• Proven experience in a similar role, ideally in the Gulf region
• Experience working with multicultural teams.
• Proficiency in a wide range of cooking techniques and methods.
• Extensive knowledge of ingredients, flavor profiles, and culinary trends.
• Strong understanding of kitchen equipment and utensils.
  

Competencies:

• Strong leadership and management skills, with the ability to inspire and motivate a team.
• Excellent communication and interpersonal skills.
• Exceptional organizational abilities and attention to detail.
• Adaptability and the ability to thrive in a fast-paced environment.
• Problem-solving skills and the ability to make quick decisions under pressure.
• Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.
• Collaborate effectively with team members to ensure smooth workflow during service.
• Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.
• Assist in inventory management, stock rotation, and ordering supplies as required.
• Uphold high standards of food quality, freshness, and taste.