Executive Sous Chef

Boundless Talent; Sharjah; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading culinary service provider is seeking an experienced Executive Sous Chef to assist in managing kitchen operations and ensuring high food quality. The role involves supervising kitchen staff, planning menus, and maintaining safety standards. Ideal candidates will have strong leadership skills and a culinary degree. Responsibilities include maintaining workflow efficiency and managing inventory. This position is based in Sharjah, UAE.

Qualifications

• Proven experience in a senior culinary role (e.g., Sous Chef, Chef de Partie, or similar).
• In-depth knowledge of kitchen operations, food safety standards, and culinary techniques.
• Ability to multitask and work in a fast-paced environment.

Responsibilities

• Assist the Executive Chef in planning and creating menus.
• Oversee daily kitchen operations and manage kitchen staff.
• Manage food inventory and vendor relationships.

Skills

Leadership

Culinary skills

Organizational abilities

Problem-solving skills

Time management

Education

Culinary degree or equivalent experience

Job description

The Executive Sous Chef will be responsible for supporting the Executive Chef in managing kitchen operations, maintaining high standards for food preparation and presentation, ensuring a smooth kitchen workflow, and leading the culinary team. This role requires strong leadership, culinary skills, and organizational abilities to maintain the kitchen's efficiency and quality.

Key Responsibilities:

• Assist the Executive Chef in planning and creating menus, ensuring they are innovative and of high quality.
• Oversee daily kitchen operations, including food preparation, cooking, plating, and service.
• Supervise, train, and manage kitchen staff to ensure high levels of performance, efficiency, and safety.
• Maintain a clean, organized kitchen that adheres to food safety and hygiene standards.
• Manage food inventory, ordering, and vendor relationships to ensure adequate stock while minimizing waste.
• Ensure the consistent preparation and quality of dishes according to restaurant standards.
• Enforce proper food handling, storage, and sanitation procedures.
• Handle scheduling and staff assignments for kitchen personnel, ensuring proper staffing levels during peak hours.
• Troubleshoot any kitchen issues and resolve problems in a timely manner.
• Ensure compliance with all health and safety regulations, as well as company policies.
• Assist in the creation and maintenance of kitchen budgets, including food costs, labor costs, and waste control.
• Support the Executive Chef in fostering a positive team culture and ensuring that all kitchen staff work cohesively.

Qualifications:

• Proven experience in a senior culinary role (e.g., Sous Chef, Chef de Partie, or similar).
• Culinary degree or equivalent experience preferred.
• Strong leadership and communication skills, with the ability to manage and motivate a team.
• In-depth knowledge of kitchen operations, food safety standards, and culinary techniques.
• Ability to multitask and work in a fast-paced environment.
• Strong organizational and problem-solving skills.
• Excellent time management and attention to detail.

Physical Requirements:

• Ability to stand for long periods.
• Ability to lift heavy items (up to 50 lbs).
• Ability to work in a high-stress, fast-paced environment.