Sous Chef

Role Overview

Key Responsibilities

• Manage daily kitchen operations with the Executive Chef and coordinate food preparation, cooking, presentation, quality, and service timing.
• Follow approved recipes, portion standards, and presentation guidelines across buffet, live cooking, and a la carte service.
• Lead, train, coach, and motivate kitchen colleagues while planning production schedules and allocating duties.
• Monitor food quality, freshness, storage, inventory, requisitions, and FIFO stock rotation.
• Maintain HACCP, food safety, hygiene, and sanitation compliance.
• Control food cost, waste, labor productivity, and operating expenses.
• Coordinate with Food and Beverage, support menu initiatives and events, and report equipment issues to Engineering.

Requirements

• Four to six years of culinary experience, including at least two years as a Sous Chef or Senior Chef de Partie.
• All Day Dining experience in a four- or five-star hotel is preferred.
• Strong knowledge of international cuisine, buffet operations, and a la carte service.
• Thorough understanding of HACCP, food safety, and sanitation standards.
• Strong leadership, communication, organization, time management, problem-solving, and pressure-handling abilities.
• Good command of English is required; Arabic is an advantage.
• A culinary or hospitality diploma or bachelor's degree is preferred, and professional culinary certification is an advantage.