Senior Sous Chef

EATHOS; Dubai; On-site; AED 60,000 - 100,000; Full time

Job summary

Join a dynamic culinary team as a Sous Chef at a forward-thinking kitchen! This role is perfect for a skilled culinary professional who thrives in a fast-paced environment and is passionate about delivering high-quality dishes. You will oversee a specific kitchen section, manage a team of Commis chefs, and ensure that food preparation meets the highest standards of taste and presentation. With a focus on food safety and efficient kitchen operations, you will play a crucial role in minimizing waste and optimizing resources. If you have strong leadership skills and a commitment to culinary excellence, this opportunity is for you!

Qualifications

• Proven experience as a Senior Sous Chef in a high-volume kitchen.
• Strong culinary skills and knowledge of various cuisines.

Responsibilities

• Oversee kitchen section, ensuring efficient food production and quality.
• Manage inventory, food costs, and maintain food safety standards.

Skills

Culinary Skills

Leadership Skills

Food Safety Knowledge

Time Management

Attention to Detail

Organizational Skills

Education

Culinary Degree or Diploma

Job description

The Sous Chef at Eathos Central Kitchen is a skilled culinary professional responsible for overseeing a specific section of the kitchen and ensuring the efficient production of high-quality food items. This position requires strong culinary expertise, leadership skills, and a commitment to maintaining the highest standards of food quality, presentation, and consistency.

Responsibilities:

• Prepare and cook food items according to standardized recipes, ensuring taste, quality, and presentation meet Eathos standards.
  
• Oversee a specific section of the kitchen, including assigning tasks to Commis chefs and ensuring timely and efficient food preparation.
  
• Coordinate with the Sous Chef or Head Chef to plan and organize daily production requirements.
  
• Monitor and manage food cost and variance by optimizing ingredient usage, portion control, and minimizing wastage.
  
• Optimize preparation time through effective time management and kitchen organization.
  
• Conduct regular food quality reviews to assess taste, presentation, and consistency, making necessary adjustments.
  
• Implement recipe training and programs, assessing the test scores of Commis chefs to ensure adherence to standards.
  
• Ensure compliance with food safety and sanitation regulations, including proper training and documentation.
  
• Monitor and maintain food safety audit scores by implementing best practices and providing necessary training to the team.
  
• Maintain portioning audit accuracy by supervising portion control practices and reviewing portion sizes.
  
• Manage inventory and stock control, including stock rotation, monitoring supplies, and reporting shortages or requisitions.
  
• Obtain transfer approvals for stock movement between kitchen sections or locations, ensuring accuracy and accountability.
  
• Minimize food wastage through careful planning, inventory management, and efficient cooking practices.
  
• Monitor and report employee turnover rate, identifying potential issues and collaborating with the management team for improvement.
  
• Adhere to all health and safety regulations, including proper handling and storage of food, equipment, and utensils.
  
• Maintain accurate and up-to-date records of food production, inventory, stock movement, and transfer approvals.
  
• Collaborate with other members of the culinary team to achieve smooth kitchen operations and maintain a positive work environment.
  
• Participate in regular kitchen meetings and training sessions to stay updated on menu changes, new recipes, and culinary techniques.
  
• Support the Sous Chef or Head Chef in maintaining kitchen standards, achieving operational goals, and delivering exceptional culinary experiences.
  
• Maintain a professional and respectful demeanor when interacting with team members, managers, and other staff.
  

Benefits:

• A culinary degree or diploma from an accredited institution is preferred.
  
• Proven experience as a Senior Sous Chef or similar role in a high-volume kitchen environment.
  
• Strong culinary skills and knowledge of different cuisines, cooking techniques, and food presentation.
  
• Excellent understanding of food safety, hygiene, and sanitation practices.
  
• Leadership and communication skills to effectively supervise and train junior kitchen staff.
  
• Ability to work well under pressure in a fast-paced environment, ensuring timely food preparation.
  
• Attention to detail and a passion for maintaining high standards of food quality, taste, and presentation.
  
• Strong organizational skills and the ability to multitask and prioritize tasks effectively.
  
• Flexibility to work in shifts, including evenings, weekends, and holidays as required by the operational needs of the central kitchen.
  
• Physical stamina and the ability to stand for extended periods, lift heavy objects, and work in a hot and demanding kitchen environment.