Sous Chef

Explore more jobs; Manama; On-site; BHD 18,000 - 28,000; Full time

Job summary

Explore more jobs is seeking a capable Sous Chef to support the Executive Chef in delivering top-tier dining experiences. You will lead kitchen operations, mentor staff, and help maintain the highest culinary standards across all dishes.

The role emphasizes menu development, food safety, waste reduction, and collaboration with F&B teams to ensure seamless service and guest satisfaction in a luxury environment.

Qualifications

• Bachelor's degree in culinary arts or similar field.
• Minimum of 3 years of experience as a Junior Sous Chef in an international luxury brand.
• Knowledge of food safety and hygiene standards and regulations.

Responsibilities

• Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service.
• Supervise and train kitchen staff, ensuring they follow recipes and preparation standards.
• Ensure that all dishes are prepared to the highest quality and consistency.
• Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences.
• Oversee the preparation of ingredients and ensure proper storage and labeling of food products.
• Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations.
• Monitor stock levels, assist in inventory management, and place orders as needed.
• Assist in managing food costs and minimizing waste.
• Step in to lead the kitchen in the absence of the Executive Chef.

Skills

Leadership

Communication

Commercial awareness

Culinary creativity

Delegation

Planning & Time management

Attention to detail

Driving results

Flexibility

Problem solving

Education

Bachelor's degree in culinary arts

Job description

SUMMARY

SUMMARY The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes.

KEY RESPONSIBILITIES

• Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service.
• Supervise and train kitchen staff, ensuring they follow recipes and preparation standards.
• Ensure that all dishes are prepared to the highest quality and consistency.
• Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences.
• Oversee the preparation of ingredients and ensure proper storage and labeling of food products.
• Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations.
• Monitor stock levels, assist in inventory management, and place orders as needed.
• Assist in managing food costs and minimizing waste.
• Step in to lead the kitchen in the absence of the Executive Chef.
• Ensure kitchen equipment is maintained in good working condition.
• Provide feedback on performance and support the development of kitchen staff.
• To ensure the team are correctly dressed and adhere to highest hygiene standards.
• Plan and execute special events, catering services, and private dining experiences.
• Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas.
• Collaborate with the F&B team to ensure smooth food delivery.

Desired Candidate Profile

KEY COMPETENCIES

• Leadership
• Communication
• Commercial awareness
• Culinary creativity
• Delegation
• Planning & Time management
• Attention to detail
• Driving results
• Flexibility
• Problem solving

BACKGROUND

• In simile position or Minimum of 3 years of experience as a Junior Sous Chef within a International luxury Brand in a larger operating within same guest segmentation.
• Bachelor s degree in culinary arts or similar field.
• Knowledge of food safety and hygiene standards and regulations.