Sous Chef

Mankerat Hygienic; Gurugram District; On-site; INR 3,737,000 - 5,606,000; Full time

Job summary

Mankerat Hygienic in Abu Dhabi, UAE, is seeking a skilled Sous Chef to support the Head Chef in managing kitchen operations and ensuring high-quality food production.

The ideal candidate will have strong culinary expertise, leadership abilities, and a passion for delivering exceptional dining experiences, with experience supervising staff and maintaining hygiene standards.

You will train junior staff, assist in menu planning, monitor inventory, and help drive efficiency during busy service times.

Qualifications

• Diploma or Degree in Hotel Management or Culinary Arts.
• Professional culinary training from a recognized institute.
• Certification in food safety and hygiene is preferred.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations.
• Supervise kitchen staff and ensure efficient workflow.
• Maintain high standards of food quality, taste, and presentation.
• Ensure compliance with hygiene and food safety regulations.
• Coordinate food preparation and service during busy hours.
• Train and guide junior kitchen staff and commis chefs.
• Monitor inventory levels and assist in stock management.
• Ensure proper storage and handling of ingredients.
• Step in for the Head Chef when required.
• Assist in menu planning and recipe development.
• Control food costs and reduce wastage.
• Maintain cleanliness and organization in the kitchen.
• Ensure timely preparation and delivery of orders.
• Handle kitchen issues and resolve them efficiently.
• Work under pressure and maintain performance standards.

Skills

Leadership

Culinary skills

Food safety

Team management

Education

Diploma or Degree in Hotel Management or Culinary Arts

Job description

Sous Chef

Abu Dhabi, UAE Full Time 3 Days Ago Job Description

We are seeking a skilled Sous Chef to support the Head Chef in managing kitchen operations and ensuring high-quality food production. The ideal candidate should have strong culinary expertise, leadership abilities, and a passion for delivering exceptional dining experiences. You will play a key role in supervising kitchen staff, maintaining standards, and ensuring smooth day-to-day operations.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations.
• Supervise kitchen staff and ensure efficient workflow.
• Maintain high standards of food quality, taste, and presentation.
• Ensure compliance with hygiene and food safety regulations.
• Coordinate food preparation and service during busy hours.
• Train and guide junior kitchen staff and commis chefs.
• Monitor inventory levels and assist in stock management.
• Ensure proper storage and handling of ingredients.
• Step in for the Head Chef when required.
• Assist in menu planning and recipe development.
• Control food costs and reduce wastage.
• Maintain cleanliness and organization in the kitchen.
• Ensure timely preparation and delivery of orders.
• Handle kitchen issues and resolve them efficiently.
• Work under pressure and maintain performance standards.

Educational Requirements

• Diploma or Degree in Hotel Management or Culinary Arts.
• Professional culinary training from a recognized institute.
• Certification in food safety and hygiene is preferred.
• Relevant work experience can substitute formal education.

Skill & Experience

• Strong leadership and team management skills.
• Excellent knowledge of cooking techniques and cuisines.
• Ability to work in a fast-paced environment.
• Strong understanding of food safety standards.
• Good communication and coordination skills.
• Time management and multitasking abilities.
• Attention to detail and quality control.
• Ability to handle pressure during peak hours.
• Problem-solving and decision-making skills.
• Experience in kitchen supervision and operations.
• Ability to train and mentor junior staff.
• Passion for cooking and continuous improvement.