Sous Chef

PULLMAN; United Arab Emirates; On-site; USD 30,000 - 45,000; Full time

Job summary

A renowned hotel chain seeks a Sous Chef to assist the Executive Chef in overseeing kitchen operations. The role involves supervising staff, ensuring food quality, and contributing to menu planning. Candidates must have proven experience in a high-volume kitchen, strong leadership skills, and a passion for high-quality cuisine.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie.
• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).
• Flexibility to work shifts, including weekends and holidays.

Responsibilities

• Assist the Executive Chef in planning food preparation and culinary activities.
• Supervise and coordinate the kitchen team during food prep and service.
• Ensure compliance with food safety and hygiene regulations.

Skills

Leadership

Communication

Organization

Time Management

Food Safety Knowledge

Multitasking

Passion for Cuisine

Education

Bachelor of Hotel Management

Job description

Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

Job Description

The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment.

Key Responsibilities:

Assist the Executive Chef in planning and directing food preparation and culinary activities.

Supervise and coordinate the kitchen team during food preparation and service.

Ensure dishes are prepared and presented to hotel standards.

Monitor kitchen operations to maintain food quality, freshness, and consistency.

Train, mentor, and develop junior kitchen staff.

Ensure compliance with food safety, hygiene, and sanitation regulations.

Manage kitchen inventory and food cost control.

Participate in menu development and costings.

Handle kitchen scheduling, stock ordering, and supplier communication in the Chef s absence.

Ensure a clean, organized, and efficient kitchen workspace.

Address and resolve any kitchen or food-related issues promptly.

Stay updated with culinary trends and new techniques.

Qualifications

Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.

Strong leadership and communication skills.

Excellent organizational and time-management abilities.

In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).

Ability to work under pressure and handle multiple tasks.

Passion for high-quality cuisine and customer satisfaction.

Flexibility to work shifts, including weekends and holidays.

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