JOB SUMMARY

We are looking for Sous Chef, who will be responsible for planning and managing food preparation in the restaurant kitchen. You will act as the second in command in our kitchen, following and enforcing our Head Chef’s requirements and guidelines. You will be an innovative professional who is willing to participate in creating delicious seasonal menus and meal designs. You will carry out the role of cost controlling and maintaining food costs and supervise storage, stocking, and sanitation procedures. You will assist in the management and training of new personnel, scheduling staff work hours, and carrying performance reviews.

REQUIREMENTS:

• Bachelor’s degree in Culinary Science or relevant field
• A minimum of 2 years experience in a similar role
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of Apple Mac and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.
• Accuracy and speed in handling emergencies and providing solutions
• Excellent record of kitchen and staff management
• Ability to bend, stand, and stoop for long periods, and work long hours in hot conditions
• Safe Food Handling Certification
  Job Type: Full-time
  Pay: From AED5.00 per month

Education:

• Diploma (Required)

Experience:

• Junior Sous Chef/Sous Chef: 2 years (Required)

Location:

• Abu Dhabi (Required)

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure efficient, cost-effective operation and profitability of food production
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Monitor and record inventory, and if necessary, order new supplies
• Provide support to junior kitchen staff with various tasks including line cooking, food preparation, and dish plating
• Train kitchen staff to meet restaurant and kitchen standards.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the head chef’s absence
• Produce high-quality plates both design and taste-wise
• Maintain a positive and professional approach with coworkers and customers