Sous Chef

Key Responsibilities

• and Expectations:
• Kitchen Coordination:
• Oversee and coordinate all kitchen operations with effective communication and organisation.
• Facility Management:
• Ensure kitchens and storage areas are in the best working condition, adhering to the highest hygiene standards.

• Planning & Procurement

• Develop menus, budgets, and product purchase plans, ensure quality control of delivered goods and proper storage practices.
• Performance Management:
• Guide team members, establish performance standards, and monitor outcomes effectively.
• Leadership Excellence:
• Create a positive work environment, provide constructive feedback, and exemplify professional management practices.
• Hands-On Leadership:
• Actively participate in food preparation, ensuring top-tier performance in front and back-of house operations.
• Team Management:
• Oversee kitchen staff schedules, conduct evaluations and appraisals, motivate the team, and enforce regulations.

• Creative Food Presentation

• Design and supervise visually appealing and decorative food displays.
• Cost Control:
• Manage costs through meticulous recipe preparation, price comparisons, and process inspections.

• Staff Training & Development

• Health & Safety

• Maintain food safety compliance in storage, preparation, and service, while overseeing HACCP documentation.
• Interdepartmental Collaboration:
• Coordinate with Food & Beverage, HR, Engineering, Housekeeping, and Finance for seamless operations.
• Inspections:
• Lead monthly kitchen and back-of-house inspections with relevant departments.
• Customer-Focused Service:
• Deliver exceptional service to enhance customer satisfaction and loyalty.
• Business Integrity:
• Foster sound financial decision-making, honesty, and integrity in all operations.
• Administration:
• Manage correspondence in English and Arabic and oversee office operations in the absence of the Executive Chef.

• Chef Tournant Duties

• Substitute for chefs on leave to maintain operational continuity.
• Quality Control:
• Ensure superior quality standards are identified, monitored, and maintained across all culinary operations.

Core Competencies

Requirements

• Proficient in multiple cuisines to uphold and enhance the restaurant's reputation.
• Hands-on, proactive approach to all sides of food service.
• Strong knowledge of and compliance with HACCP, TACCP, VACCP standards.
• Culinary degree from an accredited university/college.
• Minimum of 6 years of experience in a 5-star hotel, resort, cruise ship, or high-profile restaurant environment.
• At least 3 years as a Sous Chef in a 5-star setting, preferably in a multinational environment.
• Strong leadership and motivational skills to enhance employee productivity and satisfaction in the kitchen.
• Familiarity with supplies, equipment, and modern culinary techniques.
• Expertise in food ordering, cost control, and inventory management.
• Up-to-date knowledge of culinary trends and quality standards in the Middle East and Europe.
• Proven experience in planning, organising, executing , and events.
• Strong command of English, both written and verbal.