Sous Chef
Dubai, United Arab Emirates Sous Chef
About the job Sous Chef
This role is responsible for supporting the Head Chef in preparing ingredients, cooking dishes, ensuring high standards of hygiene and cleanliness, and maintaining a well-organized kitchen environment. The Sous Chef will execute advanced cooking techniques, assist in kitchen management, and ensure that kitchen standards are maintained. This role serves as a steppingstone to becoming a Head Chef and is PIC in the absence of the Head Chef.
Responsibilities:
Assisting in Kitchen Operations: Support the Head Chef in day-to-day kitchen operations, including ingredient preparation, cooking, and plating dishes. Key Indicator: Efficient operation and timely meal preparation.
Quality Assurance: Ensure all dishes are prepared according to recipes and standards, maintaining consistency and quality. Key Indicator: Consistent dish quality and positive guest feedback.
Team Supervision: Oversee and guide kitchen staff, including Commis Chefs, to ensure smooth kitchen operations and adherence to standards. Key Indicator: High team efficiency and effective task delegation.
Hygiene and Cleanliness: Ensure the kitchen is clean, organized, and compliant with hygiene and safety standards. Key Indicator: Regular hygiene audits and compliance with health regulations.
Inventory Management: Assist in keeping track of inventory levels, minimize food waste by using ingredients efficiently, and report shortages or excesses to senior chefs. Key Indicator: Accurate inventory records and reduced food waste.
Training and Development: Attend all training sessions carried out by the Training Department and demonstrate a willingness to learn new cooking techniques and methods. Key Indicator: Successful completion of training modules and practical application of new skills.
Food Safety Compliance: Adhere to food safety and sanitation guidelines and report any concerns or faults immediately to the immediate supervisor. Key Indicator: Zero incidents of food safety violations.
Guest Satisfaction: Ensure that all dishes meet the company's standards and the guests' expectations, addressing any concerns promptly and professionally. Key Indicator: High guest satisfaction scores and minimal complaints.
Menu Innovation: Assist the Head Chef in developing and implementing innovative and seasonal menus. Key Indicator: Successful introduction of new dishes and positive guest feedback.
Education Qualification:
High School Diploma/ Certificate in Food/ Hospitality Diploma or equivalent qualification. Certificate courses (preferred but not mandatory).
Work Experience:
Years of Experience: Overall 5+ years with 1 year of experience as Sous Chef in the food & beverages industry Area of Experience: Food & Beverages, Culinary experience.
Technical Skills (Role Specific):
Leadership and communication skills Assisting with menu creation and understanding of costing Advanced culinary skills and creativity Understanding of food safety and sanitation regulations * Strong organizational and time management skills
