Sous Chef

Kitopi is the region's leading creator and partner for magical food experiences. With a purpose to satisfy the world’s appetite to create joy, Kitopi operates a portfolio of both invested and franchised F&B brands, serving as enablers in the industry by helping brands grow and scale in both the delivery and dine-in spaces. 
Launched in Dubai, UAE, in January 2018, Kitopi has grown to become one of the greatest success stories in the food tech space. In July 2021, Kitopi announced its $415 million Series C funding round, led by the world’s largest tech-focused investment fund, the Softbank Group. This investment elevated Kitopi to Unicorn status, making it the fastest Unicorn to emerge from the MENA region. 
Kitopi’s growth has been fueled by its innovative and scalable software solutions. Kitopi’s kitchens are powered by its proprietary Smart Kitchen Operating System (SKOS) - an in-house suite of applications that optimizes cloud kitchen operations in real time. As part of its growth roadmap, technological innovation, data science, artificial intelligence, and robotics will take center stage as Kitopi continues to reinvent the food industry and remain the leading food company in the region. 
With over 6,000 employees, Kitopi currently operates 200+ locations across the UAE, KSA, Kuwait, Bahrain, and Qatar. It also operates its Customer Experience Center in Amman, Jordan, its Engineering Hub in Krakow, Poland, and its Robotics Hub in Odense, Denmark. 
As a Sous Chef, you will be responsible for managing your section and ensuring the standards, food consistency, recipes, and safety are in accordance with the company policies and requirements in our central kitchen. You will also be responsible for additional support in purchasing, stock rotation, storage, receiving, and labelling.

What You’ll Do

• Ensure that all food items in his / her section are prepared, cooked and served in a safe and hygienic manner and in accordance with the company policies and clients’ requirements to maintain the company’s reputation and clients’ confidence. 
• Ensure that all assigned production staff carry out their duties in a set time frame in order to maintain continuity of the workflow and to prevent any subsequent delays in operational flow of work.
• Ensure that assigned staff receive and follow given recipes and methods, wastage is kept to a minimum and in case of uplift changes, items are utilized appropriately. 
• Assist in the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish so as to help maintain the requirement of the clients. 
• Check and ensure that the dish is correct in weight, presentation and items are prepared as per brand specifications, and food products are coded and dated with color labels. 
• Ensure that a proper stock rotation is maintained, on time deliveries, high quality service and strict adherence to the laid down hygiene procedures. 
• Maintains purchasing, receiving and food storage standards.
• Ensure that staff maintain discipline, are well-trained and are rotated between sections to become familiar with all aspects of the production. 
• While handling daily operational activities, find solutions to problems and take corrective action before they occur and ensure that the Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken. 
• Supervise the staff in the implementation of work procedures in his/her section, report any non-conformance to the seniors if it cannot be immediately corrected and propose solutions.

What Are We Looking For?

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• 5 years experience in the culinary, food and beverage, or related professional area.
• Demonstrate a strong understanding of one or more of the following cuisines: Italian, Lebanese, Mexican, Bakery, Oriental, International, Butchery, Both hot and cold section.
• Should have excellent communication skills, management  skills as well as good  planning,  organizing  and  analytical skills.