Sous Chef

Job Description

Seeking an experienced Sous Chef with mandatory Gulf experience and strong expertise in Continental cuisine and steak preparation. The candidate will assist the Head Chef in managing kitchen operations, maintaining food quality, supervising staff, and ensuring efficient kitchen functioning.

Key Responsibilities

• Assist the Head Chef in managing daily kitchen operations and supervising kitchen activities
• Prepare and oversee Continental dishes and a variety of steak preparations
• Ensure consistency in food quality, taste, presentation, and portion control
• Monitor food preparation, cooking techniques, and plating standards
• Supervise, train, and motivate kitchen staff
• Ensure proper food storage, stock rotation, and inventory management
• Monitor food costs, minimize wastage, and maintain portion control
• Maintain kitchen hygiene, sanitation, and food safety standards
• Coordinate with the kitchen team for timely food preparation and service
• Develop and introduce new dishes and menu improvements with the Head Chef
• Ensure compliance with kitchen SOPs and company quality standards

Requirements

• Minimum 3–5 years of Gulf experience needed.
• Mandatory Gulf experience in hotels, restaurants, or reputed hospitality establishments
• Strong expertise in Continental cuisine
• Hands-on experience in steak preparation and cooking
• Knowledge of steak cuts, doneness levels, grilling techniques, and sauces
• Strong knowledge of kitchen operations, food safety, and hygiene standards
• Excellent leadership, communication, and team management skills
• Ability to work under pressure in a fast-paced kitchen environment

Required Skills