Sous Chef

Description

Key Responsibilities

• Assist the Executive Chef with daily All Day Dining kitchen operations.
• Supervise food preparation, cooking, and presentation for consistent quality and timely service.
• Ensure menu items follow approved recipes, portion standards, and presentation guidelines.
• Monitor buffet preparation, live cooking stations, and à la carte service.
• Lead, train, coach, and motivate kitchen colleagues.
• Plan production schedules and allocate kitchen duties.
• Monitor food quality, freshness, storage, and waste.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation procedures.
• Monitor inventory, requisitions, and FIFO stock rotation.
• Assist with food cost, waste, labor productivity, and operating expense control.
• Coordinate with Food and Beverage for smooth service and guest requests.
• Support menu development, promotions, special events, and equipment maintenance coordination.

Requirements

• A diploma or bachelor's degree in Culinary Arts, Hospitality, or a related field is preferred.
• Professional culinary certification is advantageous.
• Four to six years of culinary experience, including at least two years as a Sous Chef or Senior Chef de Partie.
• Strong knowledge of international cuisine, buffet operations, and à la carte service.
• Thorough understanding of HACCP, food safety, and sanitation standards.
• Excellent leadership, communication, and team management skills.
• Strong organizational, time management, and problem-solving abilities.
• Ability to work efficiently under pressure while maintaining quality standards.
• Good command of English; Arabic is advantageous.

Brand Standards