Sous Chef (Il Gattopardo Restaurant Dubai)

Job Overview

As the Sous Chef, you will be responsible for preparing culinary delights for our guests and owners, executing the menu, and ensuring an elevated level of performance, guest satisfaction, and profitability.

You will ensure that guest satisfaction revolves around food appearance, high quality, and overall dining experience.

You will be responsible for the daily preparation of food items in all areas of the kitchen as instructed by the Head Chef & Sr. Sous Chef.

You will assist both the Head Chef & Sr. Sous Chef to ensure that food is top quality and that the kitchen is in good condition while keeping all stations clean and compliant with food safety standards.

Core Responsibilities

1. Oversee the overall direction for all day-to-day operations of the kitchen.
2. Ensure all food preparation is in accordance with regulatory guidelines.
3. Ensure all potentially hazardous foods are at the correct temperature according to HACCP guidelines.
4. Comply with standards of service and assist in assuring the same from all kitchen employees.
5. Assist in managing day-to-day kitchen operations, coordinate food production schedules, and ensure the highest level of food quality, taste, and presentation.
6. Participate in actual food preparation, produce food consistently of high quality, taste, and presentation, and expedite during peak meal periods as needed.
7. Complete daily food orders based on scheduled events and projected levels of business.
8. Ensure all dishes are to company specifications.
9. Ensure the storage of food meets statutory health and safety requirements.
10. Maintain temperature records and food labeling.
11. Report customer feedback to Head Chef/Sr. Sous Chef to facilitate management in developing records of customer queries and comments.
12. Follow and enforce all applicable safety procedures specified for kitchen team members.
13. Report equipment problems and maintenance issues, known safety hazards, or unsafe practices to the Head Chef/Sr. Sous Chef immediately.
14. Ensure proper ordering of ingredients and keep an accurate inventory list.
15. Ensure timely kitchen operations that meet quality standards.
16. Resourcefully solve any issues that arise.
17. Order supplies to appropriately stock inventory.
18. Act with accuracy and speed in handling emergency situations.
19. Offer suggestions and creative ideas to improve kitchen performance.

Departmental/Operational Responsibilities

1. Ensure all food is prepared as per food preparation requirements.
2. Conduct regular inspections of the kitchen and promptly correct deficiencies.
3. Promote a positive perception of the company both internally and externally.
4. Recognize and resolve problems appropriately.
5. Monitor inventory for the kitchen department to achieve budgeted food costs.
6. Ensure strict compliance with food handling and sanitation standards.
7. Maintain stock levels of all kitchen supplies and coordinate with purchasing department and Head Chef/Sr. Sous Chef.
8. Ensure the kitchen is clean and hygienic.
9. Assist the Head Chef/Sr. Sous Chef in forecasting supply needs and estimating costs.
10. Follow proper handling and temperature of all food products.
11. Oversee and review ordering and control of stock levels for every station.
12. Check quality of material and condition of equipment used for cooking.
13. Ensure all food is presented for service in a timely manner.
14. In conjunction with the Head Chef/Sr. Sous Chef, establish kitchen goals and resolve problems.

People Management

1. Ensure all kitchen employees adhere to uniform, grooming, and hygiene standards.
2. Monitor the work of kitchen staff to ensure tasks are completed.
3. Ensure disciplinary procedures and documentation are completed according to company policies.
4. Teach inexperienced staff the skills required for their roles.
5. Maintain effective working relationships with Food and Beverage Management and staff across all departments.

Communication

1. Attend all scheduled employee meetings and bring suggestions for improvement.
2. Delegate information to all kitchen team members for compliance with food hygiene and Health and Safety standards.
3. Understand instructions, read written company memorandums, and communicate to all kitchen members.
4. Maintain effective communication within the kitchen and be responsive to staff suggestions and concerns.

Leadership

1. Possess a cheerful outlook and work cooperatively with co-workers.
2. Serve as a role model to demonstrate appropriate behaviors.
3. Encourage mutual trust, respect, and cooperation among kitchen team members.
4. Manage kitchen members according to the restaurant's organizational structure.
5. Work closely with the Head Chef/Sr. Sous Chef regarding the annual budget plan and food cost.
6. Maximize the productivity of kitchen staff.