Sous Chef

Solutions Leisure Group; Dubai; On-site; AED 180,000 - 240,000; Full time

Job summary

Solutions Leisure Group in Dubai is seeking a capable Sous Chef to support the Head Chef in daily kitchen operations, ingredient prep, cooking, and plating, while upholding high standards of hygiene.

The role involves guiding Commis Chefs, ensuring recipe accuracy, inventory control, and assisting in menu development. This position offers a pathway to Head Chef and requires leadership, creativity, and strict food safety discipline.

Qualifications

• 5+ years overall in F&B with 1 year in Sous Chef role.
• Experience in kitchen operations and leadership.

Responsibilities

• Assist Head Chef in ingredient prep, cooking, and plating.
• Ensure recipes are followed for consistency.
• Oversee kitchen staff and delegate tasks.
• Maintain hygiene and safety standards.
• Manage inventory and minimize waste.
• Participate in training and development.
• Ensure food safety compliance.
• Support menu development and seasonal offerings.
• Strive for high guest satisfaction.
• Act as PIC in Head Chef's absence.

Skills

Leadership

Menu costing

Culinary creativity

Food safety

Time management

Education

High School Diploma / Hospitality Diploma

Certificate courses

Job description

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