Senior Sous Chef
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Key skills for this role
About the Role
Yatsudoki Chateraise in Dubai seeks a Senior Sous Chef to support the Head Chef in managing kitchen operations. The role requires 4-7 years of culinary experience with at least 2 years in a supervisory role.
Key Skills for This Role
Responsibilities
- Assist the Head Chef in overseeing daily kitchen operations, ensuring efficient food preparation, cooking, plating, and service delivery
- Supervise and support kitchen staff during shifts, ensuring tasks are completed efficiently and in accordance with operational standards
- Ensure all dishes are prepared, cooked, and presented according to established recipes, quality standards, and presentation guidelines
- Act as the kitchen lead in the absence of the Head Chef, ensuring continuity of operations and effective team management
- Support the training, coaching, and development of kitchen staff to improve performance, productivity, and culinary skills
- Ensure compliance with food safety regulations, HACCP standards, sanitation procedures, and company policies
- Monitor stock levels, assist with inventory control, receive deliveries, and ensure proper storage and rotation of ingredients and supplies
- Support food cost management by minimizing waste, controlling portion sizes, and ensuring efficient use of ingredients
- Assist in implementing menu changes, seasonal offerings, and special promotions while maintaining consistency and quality
- Ensure kitchen equipment is operated safely, maintained properly, and reported for repair when necessary
- Support the delivery of exceptional dining experiences by ensuring food quality, consistency, and timely service
Requirements
- Diploma, Associate Degree, or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field
- 4–7 years of culinary experience in a restaurant, café, or hospitality environment
- Minimum 2 years of experience in a supervisory role such as Sous Chef, Junior Sous Chef, or Chef De Partie
- Strong knowledge of culinary techniques, food preparation, and presentation standards
- Sound understanding of food safety, hygiene regulations, and HACCP requirements
- Ability to supervise, motivate, and develop kitchen staff
- Strong organizational, multitasking, and time management skills
- Ability to work efficiently under pressure in a fast paced environment
- Good communication and teamwork skills
- Strong attention to detail and commitment to quality
- Basic inventory management and food cost control knowledge
- Flexible to work shifts, weekends, public holidays, and special events as required
Full Job Posting
Job Purpose
- The Sous Chef supports the Head Chef in managing all kitchen operations, ensuring the consistent delivery of high quality food, maintaining operational efficiency, and upholding food safety standards.
- The role is responsible for supervising kitchen staff, overseeing food preparation, and ensuring smooth day to day kitchen operations in line with the café's standards and objectives.
Key Responsibilities
- Assist the Head Chef in overseeing daily kitchen operations, ensuring efficient food preparation, cooking, plating, and service delivery.
- Supervise and support kitchen staff during shifts, ensuring tasks are completed efficiently and in accordance with operational standards.
- Ensure all dishes are prepared, cooked, and presented according to established recipes, quality standards, and presentation guidelines.
- Act as the kitchen lead in the absence of the Head Chef, ensuring continuity of operations and effective team management.
- Support the training, coaching, and development of kitchen staff to improve performance, productivity, and culinary skills.
- Ensure compliance with food safety regulations, HACCP standards, sanitation procedures, and company policies to maintain a safe and hygienic working environment.
- Monitor stock levels, assist with inventory control, receive deliveries, and ensure proper storage and rotation of ingredients and supplies.
- Support food cost management by minimizing waste, controlling portion sizes, and ensuring efficient use of ingredients.
- Assist in implementing menu changes, seasonal offerings, and special promotions while maintaining consistency and quality.
- Ensure kitchen equipment is operated safely, maintained properly, and reported for repair when necessary.
- Support the delivery of exceptional dining experiences by ensuring food quality, consistency, and timely service.
Qualifications
- Diploma, Associate Degree, or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field.
- Professional culinary certifications are an advantage.
- 4–7 years of culinary experience in a restaurant, café, or hospitality environment.
- Minimum 2 years of experience in a supervisory role such as Sous Chef, Junior Sous Chef, or Chef De Partie.
- Experience in high volume kitchen operations is preferred.
- Strong knowledge of culinary techniques, food preparation, and presentation standards.
- Sound understanding of food safety, hygiene regulations, and HACCP requirements.
- Ability to supervise, motivate, and develop kitchen staff.
- Strong organizational, multitasking, and time management skills.
- Ability to work efficiently under pressure in a fast paced environment.
- Good communication and teamwork skills.
- Strong attention to detail and commitment to quality.
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