Sous Chef

Job description

Supervise daily operations of the Arabic section in the Main Kitchen. Ensure authentic preparation and presentation of Arabic cuisine according to approved recipes and the employer standards. Support the Executive Chef in menu planning and seasonal dish development. Supervise and train Chef de Parties, Commis Chefs, and kitchen assistants. Monitor food quality, consistency, taste, and presentation throughout service. Plan daily production based on occupancy, events, and business forecasts. Ensure compliance with HACCP, food safety regulations, and hygiene standards. Control food costs through portion control, waste reduction, and efficient inventory management. Monitor stock levels and coordinate purchasing requirements. Conduct daily kitchen briefings and assign duties to team members. Ensure all equipment is properly maintained and report maintenance issues promptly. Handle guest dietary requirements and special requests professionally. Support banquet and special event operations when required. Maintain a safe, organized, and clean working environment. Evaluate staff performance and provide coaching and on‑the‑job training. Ensure compliance with the employer policies, procedures, and brand standards. Perform additional duties assigned by the Executive Chef

Requirements

• Advanced knowledge of Arabic cuisine and culinary techniques
• Strong leadership and team management skills
• Menu planning and recipe development
• Food cost control and inventory management
• Thorough knowledge of HACCP and food safety standards
• Excellent organizational and problem‑solving skills
• Ability to work effectively under pressure
• Good command of spoken and written English
• Excellent communication and interpersonal skills
• Strong commitment to quality and guest satisfaction
• Minimum 6–8 years of culinary experience in luxury hotels
• Minimum 2–3 years experience as a Sous Chef or Senior Chef de Partie
• Extensive experience in authentic Arabic cuisine
• Experience managing high‑volume kitchen operations
• Preferred experience with the employer or an international luxury hotel brand
• Strong knowledge of banquet and all‑day dining operations is an advantage.

Skills