Culinary Training and Development 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 menu planning, supervising kitchen staff, managing inventory, maintaining budgetary controls, and ensuring smooth kitchen workflow. This role requires strong leadership,adaptability, resilience, culinary expertise, and a proactive mindset to excel in a demanding yet rewarding environment with the ability to uphold the DOSE standards.

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