Sous Chef

Joud Coffee; Abu Dhabi; On-site; AED 120,000 - 200,000; Full time

Job summary

A local coffee establishment in Abu Dhabi seeks a Kitchen Manager to oversee daily kitchen operations, ensuring all staff are performing efficiently and food quality is maintained. Responsibilities include monitoring performance, training staff, ensuring compliance with food preparation standards, and collaborating with the Head Chef. Ideal candidates will have experience in culinary management and a passion for fostering a positive kitchen environment.

Responsibilities

• Oversee daily kitchen operations, ensuring all stations run efficiently.
• Monitor staff performance and provide necessary guidance.
• Ensure compliance with food preparation standards and guidelines.
• Supervise food preparation, cooking, and presentation ensuring high standards.
• Inspect food products for quality control.
• Manage portion sizes and waste, ensuring timely food preparation.
• Train kitchen staff in culinary techniques and food safety.
• Lead and motivate kitchen team for a positive environment.
• Conduct regular performance reviews for staff development.
• Collaborate with Head Chef for cost-efficient food production.
• Monitor food inventory and storage for waste minimization.
• Ensure food costs align with budget while maintaining quality.
• Inspect kitchen equipment for safety compliance.
• Oversee cleanliness and sanitation standards in the kitchen.
• Coordinate with maintenance team for repairs or upgrades.

Job description

Oversee daily operations of the hot kitchen, ensuring all stations are running efficiently.

Monitor staff performance, providing guidance and hands-on support as needed.

Ensure compliance with established food preparation standards, recipes, and plating guidelines.

Supervise preparing, cooking, and presenting all food items, maintaining high culinary standards.

Inspect food products to ensure quality control and consistency across all dishes.

Oversee portion sizes, and waste management, and ensure food is timely prepared.

Mentor and train kitchen staff in culinary techniques, food safety, and cleanliness protocols.

Lead and motivate the team, fostering a positive and productive kitchen environment.

Conduct regular performance reviews, identifying areas for improvement and professional growth.

Collaborate with the Head Chef to optimize food production processes for cost-efficiency.

Monitor food inventory, ordering, and storage to minimize waste and ensure stock is rotated properly (FIFO method).

Ensure that food costs align with budget requirements while maintaining quality.

Conduct regular checks on kitchen equipment, ensuring it is in safe working condition.

Oversee kitchen cleanliness, ensuring that all staff follow hygiene and sanitation standards.

Work with the maintenance team to schedule repairs or upgrades as necessary.