| Job Location | United Arab Emirates |
| Education | Diploma; Graduate |
| Salary | Not Mentioned |
| Industry | Chefs / F&B / Housekeeping / Front Desk |
| Functional Area | Not Mentioned |
Sous ChefJob Location : UAEKey Responsibilities:•Lead and supervise kitchen staff to ensure smooth workflow and quality control•Assist on menu development, cost analysis, and menu engineering based on customer trends and profitability•Play a key role in pre-opening activities including kitchen setup, staff recruitment, and supplier coordination•Ensure adherence to food safety, hygiene, and sanitation standards•Oversee inventory control, stock ordering, and waste management•Maintain consistency in food preparation and presentation•Train and mentor junior kitchen staff to maintain high culinary standards•Collaborate with management on food costing, supplier negotiations, and seasonal offeringsRequirements:•Proven experience as a Sous Chef, with a minimum of [insert years, e.g., 4–6 years] in a high-volume or concept-driven kitchen•Extensive knowledge of menu engineering and pre-opening processes•Strong leadership, communication, and organizational skills•Solid understanding of food costing, kitchen workflow, and HACCP standards•Creativity in recipe development and modern cooking techniques•Flexibility to work under pressure and during peak hours, including weekends and holidays
Keyskills :
knowledge of menu engineering and pre-opening processes
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