Sous Chef

Solutions Group; Dubai; On-site; AED 78,000 - 134,000; Full time

Job summary

Solutions Group in the United Arab Emirates is seeking an experienced Sous Chef to support the Head Chef in ingredient preparation, cooking, and maintaining high hygiene standards in a busy kitchen.

You will supervise the team, manage inventory, assist in menu development, and ensure safety and consistency across dishes. This role is a steppingstone to Head Chef and aims to sustain quality and guest satisfaction.

Qualifications

• High School Diploma/ Certificate in Food/ Hospitality Diploma or equivalent qualification.
• Certificate courses (preferred but not mandatory).

Responsibilities

• Assist Head Chef in ingredient preparation, cooking and plating.
• Ensure dishes meet recipes and quality standards.
• Supervise kitchen staff to ensure smooth operations and adherence to standards.
• Maintain hygiene and cleanliness, compliant with health guidelines.
• Monitor inventory and report shortages or variances to senior chefs.
• Participate in training sessions and apply new techniques.
• Adhere to food safety guidelines and report concerns.
• Contribute to guest satisfaction through consistent quality.
• Assist in developing and implementing innovative and seasonal menus.

Skills

Leadership & communication

Menu costing

Advanced culinary skills

Food safety & sanitation

Organizational skills

Education

High School Diploma / Hospitality Diploma

Certificate courses (preferred)

Job description

Job Description:

Objective:

This role is responsible for supporting the Head Chef in preparing ingredients, cooking dishes, ensuring high standards of hygiene and cleanliness, and maintaining a well-organized kitchen environment. The Sous Chef will execute advanced cooking techniques, assist in kitchen management, and ensure that kitchen standards are maintained. This role serves as a steppingstone to becoming a Head Chef and is PIC in the absence of the Head Chef.

Duties:

• Assisting in Kitchen Operations:Support the Head Chef in day-to-day kitchen operations, including ingredient preparation, cooking, and plating dishes.
  Key Indicator: Efficient operation and timely meal preparation.
• Quality Assurance:Ensure all dishes are prepared according to recipes and standards, maintaining consistency and quality.
  Key Indicator: Consistent dish quality and positive guest feedback.
• Team Supervision:Oversee and guide kitchen staff, including Commis Chefs, to ensure smooth kitchen operations and adherence to standards.
  Key Indicator: High team efficiency and effective task delegation.
• Hygiene and Cleanliness:Ensure the kitchen is clean, organized, and compliant with hygiene and safety standards.
  Key Indicator: Regular hygiene audits and compliance with health regulations.
• Inventory Management:Assist in keeping track of inventory levels, minimize food waste by using ingredients efficiently, and report shortages or excesses to senior chefs.
  Key Indicator: Accurate inventory records and reduced food waste.
• Training and Development:Attend all training sessions carried out by the Training Department and demonstrate a willingness to learn new cooking techniques and methods.
  Key Indicator: Successful completion of training modules and practical application of new skills.
• Food Safety Compliance:Adhere to food safety and sanitation guidelines and report any concerns or faults immediately to the immediate supervisor.
• Key Indicator: Zero incidents of food safety violations.
• Guest Satisfaction:Ensure that all dishes meet the company's standards and the guests' expectations, addressing any concerns promptly and professionally.
  Key Indicator: High guest satisfaction scores and minimal complaints.
• Menu Innovation:Assist the Head Chef in developing and implementing innovative and seasonal menus.
  Key Indicator: Successful introduction of new dishes and positive guest feedback.

Education Qualification:

• High School Diploma/ Certificate in Food/ Hospitality Diploma or equivalent qualification.
• Certificate courses (preferred but not mandatory).

Work Experience:

• Years of Experience: Overall 5+ years with 1 year of experience as Sous Chef in the food & beverages industry
• Area of Experience: Food & Beverages, Culinary experience.

Technical Skills (Role Specific):

• Leadership and communication skills
• Assisting with menu creation and understanding of costing
• Advanced culinary skills and creativity
• Understanding of food safety and sanitation regulations
• Strong organizational and time management skills