Sous Chef - February 30

7 Management; Dubai; Sur place; AED 180 000 - 360 000; Plein temps

Résumé du poste

February 30, a premier Dubai beach bar, lounge and restaurant, seeks a skilled Sous Chef to support the Head Chef in daily kitchen operations. You will help lead a dynamic team, ensure high standards of quality, consistency, and presentation across venues, and contribute to mise en place, menu execution, and cost controls.

A Diploma in Culinary Arts and 5–7 years of experience, including 2 in supervision, with strong knowledge of Japanese cuisine and presentation standards, are essential for

Qualifications

• Diploma or degree in Culinary Arts or related field.
• 5–7 years of culinary experience, incl. 2+ years in a supervisory role.
• Strong knowledge of kitchen operations, production flow, and menu execution.
• Experience with Japanese cuisine and presentation standards.

Responsabilités

• Operational Excellence: Assists in managing daily kitchen operations, ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards.
• Menu Execution and Quality Control: Implements menus developed by the Head Chef while ensuring that all dishes meet established taste, freshness, and presentation standards.
• Leadership and Team Supervision: Leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork.
• Inventory and Cost Management: Supervises ordering, receiving, and stock rotation processes to maintain optimal inventory levels.
• Health, Safety, and Hygiene: Ensures all kitchen operations comply with food safety and hygiene regulations.
• Collaboration and Communication: Works closely with the Head Chef, restaurant management, and service teams to ensure seamless coordination during service and events.

Connaissances

Leadership

Kitchen Ops

Menu Execution

Cost Control

Japanese Cuisine

Food Safety

Formation

Diploma or Degree in Culinary Arts

Description du poste

Job Description:

Company Overview

Launched in 2021, February 30 is a one-of-a-kind beach bar, lounge, and restaurant that celebrates boldness, creativity, and individuality. Seamlessly transitioning from laid-back days to high-energy nights, it offers an ever-evolving experience that makes it the premier destination for every occasion.

With its dynamic ambiance, innovative cocktails, and a refined fusion of Mediterranean and Japanese cuisine, February 30 stands out as a place where the unexpected feels right at home. Since opening, it has been recognized with multiple prestigious awards, solidifying its position as one of Dubai's most acclaimed and must-visit beachfront venues where every moment is designed to defy the ordinary.

Role Overview

Supports the Head Chef in overseeing daily kitchen operations and ensuring high standards of food quality, consistency, and presentation across assigned venues. The Sous Chef acts as second-in-command, ensuring operational excellence and contributing to the overall success and reputation of the culinary program.

Key Responsibilities

• Operational Excellence: Assists in managing daily kitchen operations, ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards. Oversees mise en place, service, and production to maintain consistent quality across all kitchen sections.
• Menu Execution and Quality Control: Implements menus developed by the Head Chef while ensuring that all dishes meet established taste, freshness, and presentation standards. Conducts regular tastings and monitors kitchen performance to uphold brand quality and guest satisfaction.
• Leadership and Team Supervision: Leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork. Provides ongoing training, coaching, and feedback to enhance staff performance and skill development.
• Inventory and Cost Management: Supervises ordering, receiving, and stock rotation processes to maintain optimal inventory levels. Assists in controlling food costs, minimizing waste, and ensuring accurate portioning and cost efficiency.
• Health, Safety, and Hygiene: Ensures all kitchen operations comply with food safety and hygiene regulations. Maintains cleanliness and organization of kitchen areas and enforces compliance with HACCP and internal standards.
• Collaboration and Communication: Works closely with the Head Chef, restaurant management, and service teams to ensure seamless coordination during service and special events. Provides input on menu planning, specials, and operational improvements.

Qualifications

• Diploma or Degree in Culinary Arts or a related field.
• Minimum 5-7 years of culinary experience, with at least 2 years in a supervisory or Sous Chef role.
• Strong knowledge of kitchen operations, production flow, and menu execution.
• Strong knowledge and hands-on experience in Japanese cuisine, including traditional ingredients, preparation techniques, and presentation standards.
• Proven experience in cost management and inventory control.