Sous Chef - Em Sherif Sea Café

7 Management; Dubai; On-site; AED 170,000 - 210,000; Full time

Job summary

Em Sherif Sea Café in Dubai seeks an experienced Preparation kitchen sous-chef to lead the daily operations, manage costs, and uphold food quality, hygiene, and safety standards in a fast-paced Lebanese/Oriental kitchen.

You will plan tasks, delegate duties, monitor inventory, enforce HACCP, coordinate with the service kitchen, and mentor a skilled BOH team to maintain high service levels and consistent menus.

Qualifications

• Strong ethics and confidentiality in handling kitchen operations.
• Leadership and communication to manage kitchen staff.
• Excellent English and Arabic skills for daily briefings.
• Ability to work standing for long periods and remain composed under pressure.

Responsibilities

• Manage Em Sherif Sea Café daily Preparation kitchen operations within budget and procedures.
• Ensure HACCP, hygiene, and safety standards are applied across production processes.
• Plan daily action plans and delegate tasks within the Preparation kitchen team.
• Oversee inventory, FIFO storage, and waste control with accurate records.
• Coordinate with Service kitchen and staff to ensure menu consistency and timely service.
• Lead by example, maintain grooming and professional standards, and motivate the BOH team.

Skills

Leadership

Communication

Teamwork

Time management

Multitasking

Attention to detail

Pressure management

Ethics & confidentiality

Open to feedback

Standing work

Education

Bachelor's in Hospitality/Business Management

Job description

Job Description:

Position Summary

The Preparation kitchen sous-chef must be able to work in a fast-paced environment and is responsible for all Preparation kitchen functions, controlling costs, ensuring Food & Beverage quality hygiene and safety

DUTIES AND TASKS

General

• Manage Em Sherif Sea Café daily Preparation kitchen operations to ensure that it operates per pre-set budget and procedures
• Stay updated on all Em Sherif Sea Café policies, memos, procedures, specials and promotions, etc.
• Report to the Head chef any required BOH maintenance issue
• Attend and participate in daily briefings and other meetings as scheduled
• Ensure efficient communication between the Service and Preparation kitchens
• Resolve internal team issues
• Regularly hold instructions to ensure that all equipment is in excellent condition
• Respect safety and hygiene of Em Sherif Sea Café premises
• Respect grooming standards
• Maintain a favorable relationship with all Em Sherif Sea Café employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity

Daily Operations

• Prepare daily action plans and effectively delegate tasks and duties amongst Preparation kitchen team members
• Make sure that Em Sherif Sea Café's standard recipes are being applied at all times (preparation, cooking, storage, etc.)
• Fill and issue a daily preparation sheet based on the Service kitchen's requisition order
• Make sure that preparation kitchen chefs de partie and commis follow the daily preparation sheet
• Perform skilled cooking and food preparation as per Em Sherif Sea Café's standards
• Plan the quantity of food to be prepared for the coming shift
• Conduct inventory control
• Perform daily control of wastage, make sure wastage does not exceed the limit set by Em Sherif Sea Café; record/report all wastage
• Resolve queries and issues related to dishes, menus and supplies
• Instruct the stewarding team on overall cleaning and hygiene aspects and general materials handling in the kitchen
• Make sure that fresh and dry products are being used and stored as per the FIFO procedure
• Continuously check that products in Em Sherif Sea Café's food items are stored in proper labeled containers at the appropriate temperatures
• Control and record all preparation kitchen food waste, manage inventory reports and requisition orders; make suggestions for changes where applicable
• Implement and ensure that HACCP and other safety and quality control measures are applied throughout the production process
• Help in any area of the Preparation kitchen/BOH when circumstances dictate
• Stay updated on all Em Sherif Sea Café menus; communicate changes to the team daily Procurement
• Conduct regular stock checks to ensure that Preparation kitchen inventory levels are aligned with the set Em Sherif Sea Café par levels and operational requirements
• Prepare requisition orders of the Preparation kitchen
• Submit orders to the Head chef
• Supervise the receiving procedures; evaluate the quality and quantity of the received goods, waste percentage and the net yielded value Send ordered items to the service kitchen
• Ensure Service kitchen orders are prepared as per respective requisition order forms

JOB PROFILE

Personal Skills And Abilities

• High commitment to ethics and confidentiality
• Leadership skills
• Good communication and interpersonal skills
• Attentive to details
• Team player
• Good time management and multitasking skills
• Able to cope well under pressure
• Ability to prioritize tasks
• Strong work ethics
• Innovative and creative
• Open to criticism
• Ability to work in a standing for several hours
• Knowledgeable in finance and accounting
• Knowledgeable in food sanitation and hygiene, HACCP
• Knowledgeable about fire, health and safety procedures
• Neat, clean and well-groomed

Work Experience Requirements

• Minimum of 4 years of experience as a Head chef or 5 years of experience as Sous-Chef in a Lebanese/Oriental restaurant

Education requirements

• Bachelor's degree in hospitality management, Business Management or accumulated years of experience and proven capability in management
• Excellent command of English and Arabic (both oral and written)