Sous Chef

Overview

Key responsibilities

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: Train, mentor, and motivate kitchen staff to exceed established food preparation standards consistently.
• 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