Our client, a well established premium restaurant and cafe is looking to hire a professional Sous Chef who is well versed in Arabic Cuisine for their restaurant located in Dubai

Responsibilities

1. Assist in Menu Planning and Development
    - Collaborate with the Head Chef in creating innovative and appealing menu items. Contribute to the development of seasonal menus and specials.
2. Supervise Kitchen Staff
   - Provide guidance, training, and mentorship to kitchen team members.
   - Delegate tasks and responsibilities to kitchen staff based on their strengths and skillsets.
3. Food Preparation and Cooking
   - Ensure that all food items are prepared according to standard recipes and presentation guidelines.
   - Oversee cooking, portioning, and plating of dishes.
4. Quality Control
   - Monitor and maintain high levels of food quality, taste, and presentation.
   - Conduct regular inspections of food items to ensure they meet established standards.
5. Inventory Management
   - Assist in ordering, receiving, and managing inventory levels of food and kitchen supplies.
   - Conduct regular inventory audits to minimize waste and ensure adequate stock levels.
6. Adherence to Health and Safety Standards
   - Ensure compliance with sanitation and safety regulations in the kitchen.
  - Implement and enforce proper food handling and storage practices.
7. Collaboration with Head Chef
   - Work closely with the Head Chef to plan and execute daily kitchen operations.
   - Provide input and feedback on menu changes and improvements.
8. Cost Control
   - Assist in monitoring food and labor costs to maintain budgetary goals.
   - Identify opportunities for cost-saving measures without compromising quality.
9. Staff Training and Development
   - Conduct training sessions to enhance the skills and knowledge of kitchen staff.
   - Foster a culture of continuous learning and improvement within the kitchen team.

Qualification & Skills

1.Proven experience as a Sous Chef for 2-3 years in Dubai
2.Culinary degree or equivalent certification preferred.
3.Strong knowledge of culinary techniques, methods, and best practices.
4. Excellent leadership and organizational skills.
5.Ability to thrive in a fast-paced, high-pressure environment.
6. Proficient in menu planning and development.  

7. Knowledge of food safety and sanitation regulations.
8. Effective communication and interpersonal abilities.