Sous Chef

• Assist the Head Chef in managing daily kitchen operations.
• Supervise and coordinate kitchen staff to ensure smooth operations.
• Prepare and cook food according to the hotel's recipes and quality standards.
• Ensure proper food presentation, portion control, and consistency.
• Monitor food stock, inventory, and ingredient usage to minimize wastage.
• Coordinate with the Purchasing and Accounts Departments regarding food supplies and stock requirements.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor food storage temperatures, expiry dates, and FIFO procedures.
• Assist in menu planning, recipe development, and food cost control.
• Ensure all kitchen equipment is properly maintained and used safely.
• Train and guide kitchen staff to improve performance and productivity.
• Maintain cleanliness and organization in all kitchen areas.
• Perform other kitchen-related duties as assigned by the Head Chef or Management.

Pay: AED2,000.00 - AED3,000.00 per month

Work Location: In person