Kitchen Sous Chef
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Key skills for this role
About the Role
Azadea Group seeks a Kitchen Sous Chef to oversee food production, ensure quality and timeliness, train staff, and manage kitchen operations. Requires 2-4 years of F&B experience and a technical degree in Hospitality Management.
Key Skills for This Role
Responsibilities
- Coordinate, organize, and oversee meal production to exceed customer expectations
- Provide operational support by executing routine tasks within established systems
- Monitor production and set par levels to maintain acceptable wastage and variance levels
- Follow the organization's HS&E policies, procedures, and mandatory instructions
- Oversee station employees to ensure 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
- 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
- Train team members on all key responsibilities in the kitchen
Requirements
- Fluency in English
- Technical degree in Hospitality Management or related field
- Two to four years of experience in F&B Operations or similar role
- Food Level Safety Level Three
Full Job Posting
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.
- 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.
- 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.
- 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.
- 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.
Qualifications
- Fluency in English.
- Fluency in Arabic is a plus.
- Technical training certification is a plus.
- Food Level Safety Level Three.
- Technical degree in Hospitality Management, or a related field.
- Two to four years of experience in F&B Operations, or a similar role.
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