Sous Chef

Cutting Edge Recruitment Asia F&B / Hospitality


Date: 2 weeks ago
City: Dubai
Salary: AED 15,000 - AED 18,000 per month
Contract type: Full time
Job Title:

Sous Chef

Responsibilities:

  • Assist the Executive Chef, Head Chef and Senior Sous Chef in all aspects of kitchen operations, including menu development, food preparation, cooking, and plating.
  • Lead and motivate a team of cooks, fostering a positive and collaborative work environment.
  • Train and develop team members, providing constructive feedback and mentoring them to refine their skills.
  • Ensure adherence to all safety and hygiene regulations within the kitchen.
  • Maintain consistent food quality and presentation across all services, exceeding guest expectations.
  • Contribute to menu development by suggesting new dishes and techniques to Executive Chef and Head Chef, aligning with the restaurant's concept and guest preferences.
  • Manage inventory of food and supplies, minimizing waste and optimizing resource utilization.
  • Oversee kitchen equipment and ensure its proper maintenance and cleanliness.
  • Coordinate with the Head Chef on ordering, budgeting, and staffing needs.
  • Represent the kitchen effectively in communication with other departments and external vendors.
  • Maintain and upkeep of recipe bank.
  • Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.


Key Performance Indicators (KPIs):

  • Team Performance: Reduce team member turnover by 20% and create a positive and supportive work environment, mutual respect, and willingness to help each other.
  • Guest Satisfaction: Achieve zero negative comments or complaints from guests.
  • Food Cost Control: Control the food cost not to exceed 30%.
  • Inventory Management: A low rate of discrepancies in inventory counts and timely updates for stock movements.
  • Kitchen Efficiency: Develop and implement innovative solutions for improving efficiency and reducing waste.
  • Menu Innovation: Introduce at least 3 new menu items per quarter, receiving positive feedback from both guests and team members.
  • Food Hygiene: Achieve 100% compliance and passes for health inspections.
  • Food Safety Audits: Conduct and achieve 100% passes for regular internal audits of food safety practices, covering areas like proper handwashing, food storage temperatures, cleaning procedures, etc.
  • Sanitation: Track and achieve 100% completion of sanitation checklist that covers all areas of the food preparation and storage areas.

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