Kitchen Sous Chef

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

JOB PURPOSE

The Kitchen Sous Chef is responsible for overseeing the food production process, ensuring the timely delivery of high-quality products. He/she researches product enhancements, interacts with suppliers, trains kitchen staff, and potentially supervises multiple cooks or assistants.

RESPONSIBILITIES

• Coordinate, organize, and oversee meal production to exceed customer expectations. Ensure dishes meet quality, presentation, and timeliness standards, taking immediate actions to prevent unsatisfactory outcomes.
• Provide operational support by executing various routine tasks within established systems. Liaise with suppliers, receive goods, check expiry dates, verify specifications, ensure proper storage, conduct monthly inventories, and sign acknowledgment receipts as needed.
• Monitor production and set par levels to maintain acceptable wastage and variance levels.
• Follow the organization's HS&E policies, procedures, and mandatory instructions. Implement security, fire, and safety protocols according to established rules and regulations. Report incidents to the appropriate hierarchy as necessary.
• Oversee station employees to ensure consistent compliance with standard recipes, portion sizes, cooking methods, quality standards, kitchen rules, hygiene regulations, and organizational policies.
• Assist in supervisory tasks by planning and assigning tasks, setting deadlines, monitoring quality, and conveying team requests to higher-ups. Ensure the team meets defined objectives and standards, providing guidance on best practices and procedures.
• Provide routine sales support services and actively promote additional products while working in the butcher shop.
• Conduct research and propose innovative recipe ideas to senior management to help achieve or surpass established targets.
• Train team members on all key responsibilities in the kitchen, such as new menu alignment, and ensure compliance with statutory regulations.

DESIRED CANDIDATE PROFILE

LANGUAGE & TECHNICAL SKILLS

• Fluency in English.
• Fluency in Arabic is a plus.

Specific Skills

• Technical training certification is a plus.
• Level three.

EDUCATION

Technical degree in Hospitality Management, or a related field.

EXPERIENCE

Two to four years of experience in F&B Operations, or a similar role.

BEHAVIORAL COMPETENCIES

Creates new and better ways for the organization to be successful. For example, constantly looks for new ideas and innovative ways of doing things; makes the effort to get involved in new areas. Offers original ideas and promising new solutions.

Plans and Aligns

Plans and prioritizes work to meet commitments aligned with organizational goals. For example, adopts a sequence of activities that allows for optimal efficiency and effective coordination with others. Makes skillful use of resources and support to deliver efficient, high-quality work.

Drives Results

Consistently achieves results, even under tough circumstances. For example, holds self to high standards of performance; sets some challenging goals; wants to achieve meaningful results; pursues initiatives/efforts to successful completion and closure. Focuses on key goals, even during setbacks and obstacles.

Builds partnerships and works collaboratively with others to meet shared objectives. For example, finds many ways to add value to the team; probes to draw out richer input from others; is a valued resource who goes out of the way to help others.

Company Industry

• Retail

Department / Functional Area

• Chefs
• F&B
• Front Desk