Sous Chef

Job Description

Job Title: Sous Chef – Central Kitchen

Reports To: Head Chef / Executive Chef

Location: Central Kitchen – [Abu Dhabi]

Position Overview

The Sous Chef supports the Head Chef in overseeing the daily production and operations of the central kitchen. This role ensures that food is prepared and delivered to multiple client sites according to company standards, hygiene, and cost parameters. The Sous Chef manages kitchen staff, maintains quality control, enforces food safety protocols, and supports menu planning and cost optimization.

Key Responsibilities

• Kitchen Operations & Production
• Plan, organize, and supervise daily kitchen operations across all meal periods and service outlets.
• Ensure recipes, portioning, and presentation standards are followed consistently to maintain quality and brand standards.
• Oversee production scheduling to align with menu cycles, client volumes, and delivery timelines.
• Coordinate with the Stores and Procurement teams to ensure availability of quality raw materials and efficient stock utilization.
• Control waste and monitor production efficiency to meet established yield and cost targets.
• Quality, Hygiene & Food Safety
• Enforce strict adherence to HACCP, EFST, and internal food hygiene policies.
• Conduct daily kitchen inspections, food tastings, and hygiene checks before meal dispatch.
• Ensure cold and hot holding temperatures, food labeling, and storage practices comply with regulations.
• Lead periodic food safety audits and ensure timely closure of non-conformities.
• Menu Planning & Standardization
• Support the Executive Chef in designing and standardizing menus suitable for corporate dining operations.
• Develop innovative recipes and introduce seasonal or themed menu options.
• Ensure accurate recipe costing, portion control, and consistency across sites.
• Monitor customer feedback and continuously improve meal quality and variety.
• Team Leadership & Training
• Lead, motivate, and manage the kitchen brigade — including Chefs de Partie, Demi Chefs, and Commis — ensuring performance, discipline, and teamwork.
• Assign duties, set productivity targets, and supervise execution across sections (hot, cold, bakery, etc.).
• Conduct on-the-job training to enhance culinary skills, safety practices, and operational knowledge.
• Support succession planning by developing promising team members for higher responsibilities.
• Cost Control & Reporting
• Maintain food cost within budgeted limits through portion monitoring and waste reduction.
• Track daily production yield, consumption reports, and cost variance analyses.
• Review purchase requests, approve production plans, and monitor inventory levels.
• Submit periodic kitchen performance, cost, and quality reports to the Head Chef / Operations Manager.
• Coordination & Communication
• Liaise with the Operations and Client Service teams to ensure meal quality and timely delivery.
• Coordinate with maintenance for kitchen equipment upkeep and preventive servicing.
• Represent the culinary department during audits, client visits, and management reviews.
  
  

Job Requirements

Education

• Diploma or Degree in Culinary Arts or Hotel / Hospitality Management.
  
  

Certifications

• Valid EFST (Essential Food Safety Training) or HACCP Level 2 Certification – mandatory as per UAE regulations.
• HACCP Level 3 / Food Safety Supervisor Certification preferred.
• First Aid and Fire Safety Certification advantageous.
  
  

Experience

• Minimum 8–10 years of progressive experience in large-scale or industrial catering, of which at least 3–4 years in a Sous Chef or equivalent senior supervisory role.
• Proven background in managing corporate or institutional catering kitchens serving high-volume clients.
• Experience in menu planning, production management, and multi-site catering control.
• Strong track record in cost control, waste reduction, and kitchen process optimization.
  
  

Technical Skills

• Strong command over bulk food production, portion control, and menu engineering.
• Proficiency in kitchen management systems / ERP for inventory and production tracking.
• Sound understanding of UAE food safety, EFST, and audit compliance standards.
• Skilled in data-driven decision-making and performance monitoring.
  
  

Behavioral Competencies

• Exceptional leadership and team management skills.
• Strong organizational, analytical, and planning capabilities.
• Commitment to quality, hygiene, and operational excellence.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and lead large teams across shifts and sites.
  
  

Language

• Proficiency in English required
• Knowledge of additional languages (Hindi, Arabic, or Filipino) is an advantage.