Sous Chef - Em Sherif Sea Café

7 Management; Dubai; On-site; AED 150,000 - 240,000; Full time

Job summary

7 Management seeks an experienced Preparation kitchen sous-chef for a fast-paced Lebanese/Oriental restaurant in Dubai. You will oversee all Preparation kitchen functions, control costs, and ensure Food & Beverage quality, hygiene and safety.

Lead a team, plan daily tasks, delegate, and maintain morale. Enforce HACCP, FIFO, labeling, correct storage temperatures, and inventory control. Fluent in English and Arabic; strong leadership and confidentiality required.

Qualifications

• 4+ years as Head Chef or 5+ years as Sous-Chef in a Lebanese/Oriental restaurant.
• Bachelor’s in Hospitality or Business Management, or equivalent proven management experience.
• Fluent in English and Arabic (oral and written).
• Strong leadership, communication, ethics and confidentiality.
• Ability to manage time, multitask and prioritize under pressure.
• Knowledge of HACCP, food safety and inventory control.

Responsibilities

• Run daily Preparation kitchen operations within budget and procedures, and stay current on policies, menus, specials and promotions.
• Attend briefings, keep communication between Service and Preparation kitchens efficient, and report BOH maintenance issues to the Head Chef.
• Lead the team: plan daily tasks, delegate them, resolve issues and keep morale and cooperation high.
• Issue a daily preparation sheet based on Service kitchen requisitions, plan shift quantities, and make sure chefs de partie and commis follow it.
• Cook and prepare food to brand standards, apply standard recipes, and resolve issues with dishes, menus and supplies.
• Enforce HACCP, FIFO, labeling, correct storage temperatures, and hygiene, safety and grooming standards.
• Instruct stewarding on cleaning and materials handling, and make sure equipment stays in excellent condition.
• Control, record and report wastage within set limits.
• Check stock against par levels, manage inventory reports, and prepare requisition orders for the Head Chef.
• Supervise receiving, checking quality, quantity, waste percentage and net yield.
• Prepare and send Service kitchen orders as per requisition forms.
• Support any Preparation kitchen/BOH area as needed.

Skills

Leadership

Team coordination

Communication

Time management

Multitasking

Bilingual: English & Arabic

Education

Bachelor’s in Hospitality or Business Management

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

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

• Run daily Preparation kitchen operations within budget and procedures, and stay current on policies, menus, specials and promotions
• Attend briefings, keep communication between Service and Preparation kitchens efficient, and report BOH maintenance issues to the Head Chef
• Lead the team: plan daily tasks, delegate them, resolve issues and keep morale and cooperation high
• Issue a daily preparation sheet based on Service kitchen requisitions, plan shift quantities, and make sure chefs de partie and commis follow it
• Cook and prepare food to brand standards, apply standard recipes, and resolve issues with dishes, menus and supplies
• Enforce HACCP, FIFO, labeling, correct storage temperatures, and hygiene, safety and grooming standards
• Instruct stewarding on cleaning and materials handling, and make sure equipment stays in excellent condition
• Control, record and report wastage within set limits
• Check stock against par levels, manage inventory reports, and prepare requisition orders for the Head Chef
• Supervise receiving, checking quality, quantity, waste percentage and net yield
• Prepare and send Service kitchen orders as per requisition forms
• Support any Preparation kitchen/BOH area as needed

Job Profile

• 4+ years as Head Chef or 5+ years as Sous-Chef in a Lebanese/Oriental restaurant
• Bachelor’s in Hospitality or Business Management, or equivalent proven management experience
• Fluent in English and Arabic (oral and written)
• Strong leader and team player, with good communication, ethics, confidentiality and attention to detail
• Able to manage time, multitask and prioritize under pressure
• Innovative, creative and open to feedback
• Knowledge of finance and accounting, food sanitation, HACCP, and fire, health and safety procedures
• Able to stand for long periods; neat and well-groomed