Sous Chef

Daikan Hospitality Group; Abu Dhabi; On-site; AED 133,920 - 200,880; Full time

Job summary

Daikan Izakaya in Abu Dhabi is seeking a dedicated Sous Chef to join the culinary leadership team. You will work closely with the Executive Chef to ensure smooth kitchen operation and uphold the high standards of quality and presentation Daikan is known for.

The role involves assisting in daily operations, mentoring staff, contributing to menu development, and maintaining food safety and cost control in a high-volume Japanese kitchen.

Qualifications

• Experience as a Sous Chef, preferably in a high-volume kitchen.
• Strong culinary skills with emphasis on Japanese techniques.
• Excellent leadership and communication abilities.
• Ability to thrive in a fast-paced kitchen environment.
• In-depth knowledge of food safety and sanitation standards.
• Creative mindset for menu development.
• Culinary degree or relevant certification preferred.
• Willingness to work flexible hours, including evenings and weekends.

Responsibilities

• Assist Executive Chef in daily kitchen operations and ensure quality and presentation.
• Mentor and train kitchen staff while upholding food safety practices.
• Collaborate on menu planning with emphasis on Japanese cuisine.
• Monitor food quality and ensure high standards before serving.
• Assist with inventory, ordering, and cost control.
• Ensure compliance with health and safety regulations.
• Foster teamwork and a positive kitchen environment.
• Address issues promptly to maintain smooth operations.

Skills

Strong culinary skills (Japanese)

Leadership and communication

Adaptability to fast-paced kitchen

Food safety and sanitation knowledge

Creative menu development mindset

Willingness to work flexible hours

Education

Culinary degree or relevant certification

Job description

Daikan Izakaya, Abu Dhabi, a premier Japanese restaurant, is in search of a dedicated and skilled Sous Chef to join our culinary leadership team. The Sous Chef will work closely with the Executive Chef to ensure the smooth operation of the kitchen and to maintain the high standards of quality and presentation that Daikan is known for.

Responsibilities

• Operational Support: Assist the Executive Chef in managing daily kitchen operations, ensuring efficient workflow and high standards of food preparation and presentation.
• Staff Training and Supervision: Mentor and train kitchen staff, including junior cooks, helping them to develop their culinary skills and adhere to food safety and sanitation practices.
• Menu Planning Assistance: Collaborate with the Executive Chef on the development of menu items, including seasonal specials and new dishes, while ensuring alignment with Daikan's culinary vision.
• Quality Control: Monitor food quality and presentation at all stages of production, ensuring all dishes are prepared to the highest standards before they are served to guests.
• Inventory and Ordering: Assist in managing inventory levels, ensuring that all necessary ingredients are available for the kitchen, and helping to control food costs through efficient ordering and storage practices.
• Health and Safety Compliance: Ensure that the kitchen maintains compliance with local health and safety regulations, creating a clean and safe cooking environment.
• Collaborative Teamwork: Foster a positive working environment through teamwork and communication, making sure that all kitchen staff work cohesively to deliver an exceptional dining experience.
• Problem Solving: Address any issues that arise in the kitchen promptly and effectively, with a focus on maintaining a smooth operation.

Qualifications

• Previous experience as a Sous Chef, preferably in a high-volume kitchen environment.
• Strong culinary skills with an emphasis on Japanese cooking techniques.
• Excellent leadership and communication abilities.
• Ability to thrive in a fast-paced and dynamic kitchen environment.
• In-depth knowledge of food safety and sanitation standards.
• Creative mindset with the ability to contribute to menu development.
• Culinary degree or relevant certification is preferred.
• Willingness to work flexible hours, including evenings and weekends.