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Dubai, Dubai, United Arab Emirates
Solutions Leisure Group
Full time
This position plays a crucial role in assisting the Head Chef with the preparation of ingredients, cooking of dishes, and ensuring the highest standards of cleanliness and hygiene within the kitchen. The Sous Chef will implement advanced culinary techniques, aid in kitchen management, and uphold kitchen standards. This role serves as a pathway to advancing to a Head Chef position and acts as the Person in Charge (PIC) in the absence of the Head Chef.Key Responsibilities:Support in Kitchen Management: Collaborate with the Head Chef in daily kitchen operations, including ingredient preparation, cooking, and presentation of dishes. Performance Indicator: Efficient kitchen operations and timely meal service.Quality Control: Ensure all dishes are crafted according to established recipes and standards, maintaining consistency and quality. Performance Indicator: Consistent dish quality and favorable guest feedback.Team Leadership: Supervise and mentor kitchen staff, including Commis Chefs, to guarantee seamless kitchen operations and adherence to established standards. Performance Indicator: High team productivity and effective task management.Sanitation and Organization: Maintain a clean, organized kitchen that complies with hygiene and safety regulations. Performance Indicator: Regular sanitation checks and adherence to health guidelines.Inventory Oversight: Assist in monitoring inventory levels, minimize food waste through efficient ingredient usage, and report any shortages or excesses to senior chefs. Performance Indicator: Accurate inventory management and reduced food waste.Training and Skill Development: Participate in all training sessions provided by the Training Department and demonstrate a commitment to learning new culinary techniques and methods. Performance Indicator: Successful completion of training programs and practical application of new skills.Food Safety Adherence: Follow food safety and sanitation protocols and promptly report any issues to the immediate supervisor. Performance Indicator: Zero incidents of food safety breaches.Guest Experience: Ensure that all dishes meet the company’s standards and guest expectations, addressing any concerns promptly and professionally. Performance Indicator: High guest satisfaction ratings and minimal complaints.Menu Development: Assist the Head Chef in creating and implementing innovative and seasonal menus. Performance Indicator: Successful launch of new dishes and positive guest feedback.Educational Requirements:High School Diploma or Certificate in Food/Hospitality or equivalent qualification.Certificate courses (preferred but not mandatory).Experience Requirements:Overall Experience: 5 years, including at least 1 year as a Sous Chef in the food and beverage sector.Relevant Experience: Culinary experience in food and beverages.Technical Skills (Role-Specific):Leadership and communication abilities.Assisting with menu design and understanding of cost management.Advanced culinary skills and creativity.Knowledge of food safety and sanitation regulations.Strong organizational and time management capabilities.Remote Work: Not applicable.
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