Sous Chef

4 months ago


Abu Dhabi, United Arab Emirates International Market Group for General Services Full time

**Job Title**: Sous Chef

**Job Summary**:
The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee kitchen operations, food preparation, and staff management. This role involves ensuring high food quality, hygiene, and efficiency while helping to manage kitchen staff, inventory, and food costs. The Sous Chef acts as the Executive Chef’s right hand, stepping in to run the kitchen in their absence, and plays a crucial role in training and developing kitchen staff.

**Key Responsibilities**:
## 1. Assist in Kitchen Operations:
1. Oversee daily kitchen operations, ensuring that all food is prepared to the highest standards of quality and consistency.

2. Support the Executive Chef in managing the workflow, kitchen organization, and staff assignments.

3. Assist in menu planning, development, and execution of new dishes.

4. Ensure that all food is cooked and presented according to established recipes and plating guidelines.

## 2. Supervision of Kitchen Staff:
1. Supervise, train, and mentor kitchen staff, including line cooks, prep cooks, and kitchen assistants.

2. Manage kitchen staff scheduling and allocate tasks to ensure smooth kitchen operations.

3. Ensure that all kitchen team members follow health and safety regulations, sanitation practices, and food safety guidelines.

4. Conduct regular performance reviews, provide feedback, and identify areas for improvement among staff.

## 3. Quality Control and Food Safety:
1. Maintain high standards of food hygiene and safety, ensuring compliance with health regulations.

2. Monitor food quality, presentation, and portion control to ensure consistency.

3. Conduct kitchen inspections to ensure cleanliness, proper storage, and sanitation.

4. Ensure that food safety protocols, including HACCP, are followed at all times.

## 4. Inventory and Cost Control:
1. Assist the Executive Chef in managing inventory, ordering ingredients, and controlling stock levels.

2. Monitor and control food waste, implementing portion control techniques to minimize costs.

3. Track and report on food costs, ensuring that kitchen operations remain within budget.

4. Work closely with suppliers to ensure the quality and availability of ingredients.

## 5. Menu Development and Implementation:
1. Collaborate with the Executive Chef to create and test new menu items.

2. Ensure that all kitchen staff are trained on new menu items, recipes, and presentation standards.

3. Provide input on menu design, portion sizes, and food pairings.

## 6. Leadership and Team Building:
1. Foster a positive and collaborative work environment, motivating kitchen staff to perform at their best.

2. Step in to lead the kitchen in the absence of the Executive Chef.

3. Resolve any issues or conflicts within the kitchen, promoting teamwork and communication.

4. Promote continuous learning and skill development among kitchen staff through training sessions and mentoring.

## 7. Event and Special Function Support:
1. Assist in planning and executing special events, banquets, and private dining services.

2. Ensure timely preparation of food for events, coordinating kitchen staff and resources.

3. Work with front-of-house staff to ensure seamless coordination between the kitchen and dining area.

## 8. Compliance and Standards:
1. Ensure compliance with all kitchen policies and food safety standards.

2. Stay updated on industry trends, food safety regulations, and kitchen best practices.

3. Conduct regular safety meetings to ensure all staff are aware of health, safety, and hygiene procedures.

**Qualifications**:
1. **Culinary Degree** or certification from a recognized culinary institution (preferred).

2. **Proven experience** as a Sous Chef, Senior Chef de Partie, or similar role in a high-volume kitchen.

3. **Strong leadership skills** with the ability to supervise and motivate a diverse kitchen team.

4. **In-depth knowledge** of food safety regulations, kitchen operations, and culinary techniques.

5. **Creativity and passion** for culinary arts, with experience in menu development.

6. Excellent **time management** and organizational skills, with the ability to multitask in a fast-paced environment.

7. Proficiency in **kitchen management software** and inventory control systems.

8. Certification in **food safety and sanitation** (e.g., ServSafe, HACCP) is required.

9. **Ability to work under pressure**, particularly during busy service times.

**Working Conditions**:

- Fast-paced kitchen environment, requiring long hours, including evenings, weekends, and holidays.
- Frequent standing and moving around the kitchen during shifts.
- Occasionally lifting heavy kitchen equipment or ingredients.

Pay: AED2,000.00 - AED4,000.00 per month


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