Sous Chef Arabic Cuisine

SUMMARY

This role supports the Executive Chef or Chef de Cuisine in daily operations, with a strong emphasis on authentic preparation of traditional and modern Arabic dishes such as mezze (hummus, tabbouleh, falafel), grilled meats (kebabs, shawarma), stews (tagines), rice dishes (mansaf, kabsa), breads (pita, manakish), and desserts.

• Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service.
• Supervise and train kitchen staff, ensuring they follow recipes and preparation standards.
• Ensure that all dishes are prepared to the highest quality and consistency.
• Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences.
• Oversee the preparation of ingredients and ensure proper storage and labeling of food products.
• Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations.
• Monitor stock levels, assist in inventory management, and place orders as needed.
• Assist in managing food costs and minimizing waste.
• Step in to lead the kitchen in the absence of the Executive Chef.
• Ensure kitchen equipment is maintained in good working condition.
• Provide feedback on performance and support the development of kitchen staff.
• Ensure the team are correctly dressed and adhere to highest hygiene standards.
• Plan and execute special events, catering services, and private dining experiences.
• Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas.
• Collaborate with the F&B team to ensure smooth food delivery.

It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.