Sous Chef

Overview

The Sous Chef supports the Executive Chef in managing daily kitchen operations, supervising food preparation, maintaining food quality standards, ensuring compliance with food safety regulations, and leading kitchen staff. The role ensures efficient kitchen operations and consistent delivery of high-quality food services.

• Kitchen Operations Support
• Assist the Executive Chef in managing daily kitchen operations.
• Supervise food preparation and ensure compliance with recipes and standards.
• Ensure proper food production, portion control, and presentation.
• Coordinate and monitor kitchen workflow to ensure timely service delivery.
• Food Quality and Production
• Ensure consistency in food quality, taste, and presentation.
• Monitor food preparation processes and implement corrective actions when needed.
• Ensure proper handling, storage, and labeling of food items.
• Support menu implementation as directed by the Executive Chef.
• Team Supervision
• Supervise and guide kitchen staff including Chef de Partie, Cooks, and Kitchen Assistants.
• Assign tasks and ensure proper execution of duties.
• Provide on-the-job training and coaching to kitchen staff.
• Ensure staff adherence to grooming, hygiene, and safety standards.
• Food Safety and Hygiene Compliance
• Ensure compliance with HACCP, food safety, and hygiene standards.
• Maintain cleanliness and sanitation of kitchen and food preparation areas.
• Ensure proper use and maintenance of kitchen equipment.
• Participate in food safety audits and inspections.
• Inventory and Cost Control
• Assist in monitoring food stock levels and inventory control.
• Ensure proper storage and stock rotation (FIFO).
• Help minimize food wastage and support cost control initiatives.
• Coordinate with procurement and store teams when required.
• Reporting and Administration
• Report operational issues and kitchen requirements to the Executive Chef.
• Maintain proper documentation and records as required.
• Assist in implementing operational improvements.
• Support kitchen scheduling and manpower planning.

• Diploma or Certification in Culinary Arts, Professional Cookery, or related field.

• HACCP Certification
• Food Safety Level 2 or Level 3 Certification
• Professional Culinary Certification from a recognized institution
• Train-the-Trainer Certification (advantage)

• Minimum 4–6 years of culinary experience.
• Minimum 1–2 years of experience in a supervisory role.
• Experience in catering, hospitality, institutional catering, or similar environment preferred.

• Strong culinary and food preparation skills
• Good leadership and supervisory skills
• Good knowledge of food safety and hygiene standards
• Strong organizational and multitasking skills
• Ability to work under pressure in a fast-paced environment

• Knowledge of HACCP and food safety standards
• Knowledge of food production and kitchen operations
• Basic computer skills (Microsoft Office is an advantage)
• Knowledge of inventory and stock control

• Ability to work flexible shifts, including weekends and holidays
• Strong teamwork and communication skills
• Physically fit to work in kitchen environment
• UAE experience preferred
• Experience in high-volume or institutional catering is an advantage