Sous Chef

Kitopi; Abu Dhabi; On-site; AED 30,000 - 70,000; Full time

Job summary

An established industry player is seeking a skilled culinary professional to lead a dynamic kitchen team. This role involves ensuring food safety and hygiene, overseeing staff performance, and developing innovative dishes that meet client expectations. With a focus on high-quality service and operational excellence, you will play a crucial role in maintaining the company's reputation. If you have a passion for culinary arts and a strong background in food and beverage management, this opportunity is perfect for you to showcase your skills and creativity in a vibrant environment.

Qualifications

• 5+ years of experience in culinary or food and beverage areas.
• Strong understanding of various cuisines including Italian and Lebanese.

Responsibilities

• Ensure food items are prepared safely and hygienically according to standards.
• Oversee staff duties and maintain workflow continuity.
• Develop and implement new dishes while ensuring client expectations are met.

Skills

Culinary Skills

Communication Skills

Management Skills

Planning and Organizing

Analytical Skills

Education

2-year degree in Culinary Arts

Hotel and Restaurant Management

Job description

Responsibilities

1. Ensure that all food items in his / her section are prepared, cooked, and served in a safe and hygienic manner, adhering to company policies and clients’ requirements to maintain the company’s reputation and clients’ confidence.
2. Ensure that all assigned production staff carry out their duties within set time frames to maintain workflow continuity and prevent operational delays.
3. Ensure that staff follow recipes and methods accurately, minimize wastage, and properly utilize items during uplift changes.
4. Assist in developing and implementing new dishes by ensuring staff understand the requirements to meet client expectations.
5. Verify that dishes are correct in weight, presentation, and prepared according to brand specifications; ensure food products are coded and dated with color labels.
6. Maintain proper stock rotation, timely deliveries, high-quality service, and strict hygiene standards.
7. Oversee purchasing, receiving, and food storage standards.
8. Ensure staff maintain discipline, are well-trained, and rotate between sections to gain comprehensive production experience.
9. Identify solutions to operational problems proactively, take corrective actions, and keep the Executive Sous Chefs informed about daily production, encountered issues, and resolutions.
10. Supervise staff in implementing work procedures, report non-conformance to seniors, and propose solutions when immediate correction isn't possible.

What Are We Looking For?

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related field.
• At least 5 years of experience in culinary, food and beverage, or related professional areas.
• Strong understanding of one or more cuisines: Italian, Lebanese, Mexican, Bakery, Oriental, International, Butchery, Hot and Cold sections.
• Excellent communication, management, planning, organizing, and analytical skills.