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Sous Chef
2 weeks ago
**Sous Chef**
**Position Overview**:
**Key Responsibilities**:
- **Kitchen Management**:
- Assist the Head Chef and Junior Chef in planning and organizing daily kitchen activities, including food preparation, cooking, and plating.
- Supervise and coordinate the work of the chefs and kitchen staff to ensure efficient operations and adherence to quality standards.
- Maintain cleanliness and hygiene standards in the kitchen, including equipment, workstations, and storage areas.
- **Menu Development and Execution**:
- Collaborate with the chefs and F&B team to develop innovative and seasonally inspired vegan menus.
- Ensure that all dishes are prepared and presented according to restaurant standards and customer expectations.
- Monitor food quality and consistency as per company standards.
- **Food Preparation and Cooking**:
- Prepare and cook a variety of vegan dishes, including appetizers, entrees, and desserts, with an emphasis on creativity, flavor, and presentation.
- Demonstrate proficiency in a range of cooking techniques, including sautéing, roasting, grilling, and baking, to create delicious and visually appealing dishes.
- Monitor food inventory levels and coordinate with the Service Supervisor and Procurement Team to order supplies and ingredients as needed to ensure smooth kitchen operations.
- **Quality Control and Compliance**:
- Conduct regular inspections of food preparation areas to ensure compliance with health and safety regulations, including proper sanitation and food handling procedures.
- Monitor portion sizes, plating techniques, and presentation standards to maintain consistency and meet customer expectations.
- Assist the chefs in conducting menu tastings and evaluations to identify opportunities for improvement and innovation.
**Qualifications**:
- Proven experience as a Sous Chef or Senior Chef de Partie in a high-end restaurant or luxury hotel setting.
- Strong passion for plant-based cuisine and a deep understanding of vegan cooking techniques and ingredients.
- Culinary degree or equivalent training from a recognized culinary school or institution.
- Excellent leadership and communication skills, with the ability to motivate and inspire a team.
- Creativity and innovation in menu development, with a focus on creating memorable dining experiences for guests.
- Strong organizational and time management skills, with the ability to multitask and prioritize tasks in a fast-paced environment.
- Knowledge of food safety and sanitation standards, with a commitment to maintaining a clean and safe kitchen environment.
**Job Types**: Full-time, Permanent
Pay: From AED6,000.00 per month
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