Sous Chef

Roles and responsibilities

An opportunity has arisen for a Sous Chef to join Al Samar Lounge in Jumeirah Mina Al Salam. The main duties and responsibilities of this role:

• Prepare and cook high quality food according to menu guidelines and recipes and as per

instructions received from Chef De Cuisine

• Follow correct hygienic food handling practices and restaurant’s regular cleaning and waste

disposal practices

• Assist Executive Chef / Chef de Cuisine to set service and food standards in compliance with

the group’s policies, procedures, and quality standards

• Communicate any issues arising within the section to the Executive Sous Chef and act any

further directions given to ensure prompt solution to problems for the smoother operations of

the kitchen

• Assist the Executive Chef / Chef de Cuisine in the development of new menu ideas to ensure

all menus are seasonal and creative using the finest ingredients and working within the brief

• Manage staff training with the Executive Chef / Chef de Cuisine and maintain an active training

plan/Programme for each team member. Make sure all practices that are trained are then

followed

• Keeping up to date with industry trends, new techniques, and culinary innovations

About You:

The ideal candidate for this position will have the following experience and qualifications:

• At least 5 years of experience, of which at least 2 years as a Sous Chef with a luxury international hotel
• Expert culinary knowledge of both classical and international culinary trends
• Expert in product quality and presentation skills
• Proficient in Business Level English (Read/Write/Speak – Essential) with knowledge of an additional language (Desirable)

Desired candidate profile

1. Kitchen Management: Assisting in overseeing kitchen operations, ensuring that all food preparation and cooking processes run smoothly.

2. Staff Supervision: Managing and training kitchen staff, including line cooks and other kitchen personnel, ensuring they follow recipes and cooking techniques.

3. Menu Planning: Contributing to menu development and planning, including creating new dishes and updating existing ones based on seasonal ingredients and trends.

4. Quality Control: Ensuring that all dishes meet the restaurant’s standards for taste, presentation, and quality before they leave the kitchen.

5. Inventory Management: Monitoring stock levels of ingredients and supplies, assisting in ordering and managing inventory to minimize waste.

6. Food Safety Compliance: Adhering to food safety and sanitation regulations, ensuring that all kitchen practices comply with health department standards.

7. Culinary Preparation: Preparing and cooking a variety of dishes, often stepping in to assist line cooks during busy service periods.

8. Collaboration: Working closely with the Executive Chef and other kitchen staff to coordinate meal preparation and service.

9. Cost Control: Assisting in managing food costs and labor costs, implementing practices to maximize efficiency and minimize waste.

10. Guest Interaction: Occasionally interacting with guests to receive feedback and ensure satisfaction, particularly in fine dining environments.

Key Skills

1. Culinary Expertise: Strong knowledge of cooking techniques, kitchen equipment, and various cuisines.

2. Leadership: Ability to lead and motivate a team, fostering a collaborative and positive kitchen environment.

3. Time Management: Strong organizational skills to manage multiple tasks efficiently, especially during peak service hours.

4. Creativity: Innovative thinking in menu creation and dish presentation, with a passion for culinary arts.

5. Communication: Excellent verbal communication skills for effectively coordinating with kitchen staff and front-of-house teams.

Qualities

• Passion for Cooking: A deep enthusiasm for culinary arts that drives excellence in food preparation.
• Attention to Detail: Ensuring precision in cooking and presentation to meet high standards.
• Resilience: Ability to remain calm and effective under pressure during busy service periods.