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Sous Chef at Louvre Hotels Group MENA - Partners
Dubai, Dubai, United Arab Emirates -
Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

0.0

Posted On

17 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Operations, Menu Planning, Food Quality Control, Food Safety, Sanitation Standards, Budget Management, Inventory Control, Culinary Techniques, Team Training, Recipe Development, Culinary Trends, Guest Interaction

Industry

Hospitality

Description
As a Sous Chef, you will play a crucial role in supporting the Executive Chef in kitchen operations, ensuring the highest standards of food quality, taste, and presentation. Your role involves leading the kitchen team, menu execution, and maintaining culinary excellence. Key Job Responsibilities: Support the Executive Chef in overseeing kitchen operations and culinary teams. Collaborate with the Executive Chef in menu planning, development, and execution. Ensure the highest standards of food quality, taste, and presentation in all dishes. Maintain strict adherence to food safety and sanitation standards within the kitchen. Assist in managing kitchen budgets, food costs, and inventory control. Foster a culture of excellence in culinary techniques and craftsmanship. Train and develop the kitchen team, promoting continuous improvement. Help maintain a clean, organized, and efficient kitchen. Assist in the preparation and presentation of dishes during service hours. Contribute to recipe development and adaptation for dietary preferences. Stay updated on culinary trends, techniques, and emerging ingredients. Participate in special culinary events, promotions, and guest interactions. Collaborate with other culinary departments to ensure a cohesive dining experience. Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation. Adhere to the company’s environmental, health, and safety procedures and policies.
Responsibilities
Support the Executive Chef in overseeing kitchen operations, culinary teams, and menu execution. Ensure high standards of food quality, safety, and efficiency while managing budgets and inventory.