Sous Chef - Main kitchen

Job Title: Chef de Partie

Qualifications:

• Bachelor of Hotel Management (Hotel Management)
• Any Nationality

Vacancy: 1

Job Description

What is the job?

You should have ambition, talent, and key leadership skills. The role involves:

• Participating in menu planning and costing
• Working with the Head Chef on budget management
• Preparing and cooking a variety of dishes, maintaining high standards of quality, taste, and presentation for all meals
• Supporting, training, and supervising kitchen staff, ensuring adherence to recipes, techniques, and safety standards
• Assisting in menu creation and development based on customer feedback and seasonal ingredients
• Monitoring dish presentation and quality, addressing issues promptly
• Managing inventory and orders to control costs and reduce waste
• Ensuring compliance with health, safety, and sanitation regulations; maintaining cleanliness and hygiene
• Managing kitchen operations during all service periods for timely meal preparation and delivery
• Collaborating with the Executive Chef and front-of-house staff for smooth operations

Requirements

• Diploma or higher education in Hotel Management, Culinary Arts, or related field
• Minimum 4 years of related experience, including supervisory roles
• Strong organizational, problem-solving, and operational skills
• Ability to exceed guest expectations and focus on customer satisfaction
• Proficiency in budgeting and cost control
• Deep culinary knowledge, including techniques, trends, and menu development
• Excellent administrative, communication, and leadership skills
• Experience in Arabic cuisine is a plus

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