Sous Chef - Dubai, United Arab Emirates - The Six Hospitality Group

The Six Hospitality Group
The Six Hospitality Group
Verified Company
Dubai, United Arab Emirates

1 month ago

Ahmed Al-Mansouri

Posted by:

Ahmed Al-Mansouri

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Description

Company Description:
We are a Hospitality Group in Dubai UAE.

We are located in the heart of Dubai, right in front of the iconic Burj Khalifa Our mission is to bring people together and reconnect through food experience that we offer in our Cafes/Restaurants.

As a company, we believe in fostering a positive and inclusive work environment where employees can learn, grow and succeed.

Our team members are at the heart of our organization, and we strive to provide them with opportunities for professional development, growth, and recognition.

As we continue to expand our business, we are looking for Talented individuals who can join our team. If you are enthusiastic, driven, and passionate about delivering exceptional experiences, we invite you to join The Six Group.

Take the opportunity to grow your career, contribute to our success, and be part of a team that is dedicated to creating memorable moments for our customers.


CURRENT HIRING:

SOUS CHEF

Job Summary:

As a Sous Chef, you will play a vital role in the kitchen, assisting the head chef in overseeing and managing the culinary operations.

You will be responsible for supervising the kitchen staff, coordinating food preparation, ensuring quality standards, and maintaining a smooth workflow.

Your culinary expertise, leadership skills, and attention to detail will contribute to the success of our kitchen and the delivery of exceptional dining experiences.


Responsibilities:


1.) Food preparation and production:

  • Assist the head chef in planning and organizing the daily operations of the kitchen.
  • Coordinate and supervise the preparation and cooking of food items, ensuring adherence to recipes, quality standards, and presentation guidelines.
  • Monitor food quantities, freshness, and availability of ingredients, and communicate any inventory needs to the head chef.
  • Ensure that all food preparation areas, equipment, and utensils are clean, sanitary, and in proper working condition.

2.) Staff supervision and training:

  • Provide guidance and training to kitchen staff, ensuring they have the necessary skills and knowledge to perform their duties effectively.
  • Delegate tasks and responsibilities to the kitchen team, ensuring a balanced workload and efficient use of resources.
  • Monitor the performance of kitchen staff, providing constructive feedback, coaching, and support as needed.
  • Assist in scheduling and managing kitchen staff shifts, breaks, and vacations.

3.) Menu development and innovation:

  • Collaborate with the head chef to create and update menu items, considering customer preferences, seasonal ingredients, and costeffective practices.
  • Contribute to the development of new recipes, innovative presentation techniques, and menu enhancements.
  • Ensure consistency in taste, portion sizes, and presentation of dishes across different shifts and kitchen stations.
4.)

Quality control and food safety:

  • Maintain high standards of food quality, taste, and presentation, conducting regular inspections and tastings.
  • Monitor food production and cooking processes to ensure compliance with food safety and sanitation standards.
  • Follow and enforce proper food handling, storage, and labeling procedures to minimize waste and maintain freshness.
  • Collaborate with the head chef to address customer feedback and resolve any foodrelated issues promptly and professionally.
5.)

Cost management and inventory control:

  • Assist in managing food costs by effectively controlling portion sizes, minimizing waste, and optimizing ingredient usage.
  • Participate in inventory management, including regular stocktaking, tracking usage, and placing orders for necessary ingredients and supplies.
  • Collaborate with the head chef to develop costeffective menu items without compromising quality or taste.

6.) Collaboration and communication:

  • Foster a positive and collaborative work environment by promoting effective communication and teamwork among kitchen staff and other departments.
  • Coordinate with the frontofhouse team to ensure smooth service, timely food delivery, and exceptional dining experiences for guests.
  • Communicate any operational or staffing issues to the head chef and work together to find solutions.

Qualifications and Skills:

  • Proven experience as a Sous Chef or in a similar role in a professional kitchen.
  • Culinary degree or relevant certification is preferred.
  • Indepth knowledge of food preparation techniques, culinary trends, and best practices.
  • Strong leadership and supervisory skills, with the ability to motivate and guide a diverse kitchen team.
  • Excellent organizational and time management abilities to handle multiple tasks and prioritize effectively.
  • Attention to detail and commitment to maintaining high standards of food quality, taste, and presentation.
  • Understanding of food safety and sanitation regulations and ability to enforce proper procedures.
  • Creativity and innovation in developing new recipes and menu items.
  • Stron
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