Sous Chef
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Responsibilities:
Collaborate with the Head Chef to plan menus and daily specialsPrepare and cook dishes according to recipes and quality standardsTrain, supervise, and manage kitchen staffEnsure food quality by monitoring portion control, plating techniques, and ingredientsMaintain kitchen cleanliness, organization, and sanitation standardsAssist with ordering and inventory managementMonitor food stock levels and rotate products to minimize wasteFollow all health and safety regulationsCreate new menu items based on seasonal availability of ingredientsKeep up-to-date with industry trends and incorporate them into menu planningRequirements:Proven experience as a Sous Chef or similar roleCulinary degree or equivalent professional training preferredExperience working in a fast-paced restaurant settingKnowledge of various cooking techniques including but not limited to grilling, roasting, baking, etc.
Strong leadership skills with the ability to motivate a teamExcellent communication skillsAbility to work well under pressureAttention to detailSelf-motivated with a positive attitudeSalary: $1000 per monthLocation: Sharjah (open to all nationalities)
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