Golf- Sous Chef
Skills
About This Role
Culinary Execution & Quality Control
- Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.
- Run the "Hot Line" or "Pass" during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.
- Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.
- Manage the "tasting process," ensuring all soups, sauces, and purees are tasted and seasoned correctly before service begins.
Team Leadership & Training
- onboard and train new Commis Chefs and Demi Chefs, teaching them the "Qiddiya Way" of chopping, cooking, and plating.
- Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.
- Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.
Inventory & Cost Management
- Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.
- Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.
- Enforce "Waste Management" protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.
Hygiene & Safety
- Enforce strict HACCP compliance, ensuring that "Time and Temperature" logs are filled out accurately for all blast chilling and hot holding.
- Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.
- Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.
Reporting
- Reports Direct to: Senior Sous Chef / Executive Sous Chef.
- Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.
- Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.
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