Sous Chef

The Sous Chef assists the Chef in overseeing kitchen operations, ensuring the preparation of high-quality dishes and maintaining food safety standards. Key responsibilities include:

1. Kitchen Coordination: Oversee and coordinate all kitchen operations with effective communication and organisation.
2. Facility Management: Ensure kitchens and storage areas are in the best working condition, adhering to the highest hygiene standards.
3. Planning & Procurement: Develop menus, budgets, and product purchase plans; ensure quality control of delivered goods and proper storage practices.
4. Performance Management: Guide team members, establish performance standards, and monitor outcomes effectively.
5. Leadership Excellence: Create a positive work environment, provide constructive feedback, and exemplify professional management practices.
6. Hands-On Leadership: Actively participate in food preparation, ensuring top-tier performance in front and back-of-house operations.
7. Team Management: Oversee kitchen staff schedules, conduct evaluations and appraisals, motivate the team, and enforce regulations.
8. Creative Food Presentation: Design and supervise visually appealing and decorative food displays.
9. Cost Control: Manage costs through meticulous recipe preparation, price comparisons, and process inspections.
10. Staff Training & Development: Train, mentor, and motivate kitchen staff to exceed established food preparation standards consistently.
11. Health & Safety: Maintain food safety compliance in storage, preparation, and service while overseeing HACCP documentation.
12. Interdepartmental Collaboration: Coordinate with Food & Beverage, HR, Engineering, Housekeeping, and Finance for seamless operations.
13. Inspections: Lead monthly kitchen and back-of-house inspections with relevant departments.
14. Customer-Focused Service: Deliver exceptional service to enhance customer satisfaction and loyalty.
15. Business Integrity: Foster sound financial decision-making, honesty, and integrity in all operations.
16. Administration: Manage correspondence in English and Arabic and oversee office operations in the absence of the Executive Chef.
17. Chef Tournant Duties: Substitute for chefs on leave to maintain operational continuity.
18. Quality Control: Ensure superior quality standards are identified, monitored, and maintained across all culinary operations.

Core Competencies: This position demands strong leadership, excellent organisational skills, exceptional culinary expertise, a focus on customer satisfaction, and an unwavering commitment to excellence in all aspects of the role.

Requirements

• Proficient in multiple cuisines to uphold and enhance the restaurant's reputation.
• Hands-on proactive approach to all sides of food service.
• Strong knowledge of and compliance with HACCP, TACCP, VACCP standards.
• Culinary degree from an accredited university/college.
• Minimum of 6 years of experience in a 5-star hotel, resort, cruise ship, or high-profile restaurant environment.
• At least 3 years as a Sous Chef in a 5-star setting, preferably in a multinational environment.
• Strong leadership and motivational skills to enhance employee productivity and satisfaction in the kitchen.
• Familiarity with supplies, equipment, and modern culinary techniques.
• Expertise in food ordering, cost control, and inventory management.
• Up-to-date knowledge of culinary trends and quality standards in the Middle East and Europe.
• Proven experience in planning, organising, and executing events.
• Strong command of English, both written and verbal.

Benefits

Competitive Salary: Competitive salary package commensurate with qualifications and experience.

F&B Discount: 50% discount at the club's café "The DOSE By Silvena" for all food and beverage items produced in-house.

Full Access to SEVEN's Club & Classes: Full access to SEVEN's facilities and a wide range of fitness classes.

UAE Employment benefits:
UAE Visa for 2 years
Medical insurance coverage
30 days of annual leave
Yearly flight tickets to home country