Executive Sous Chef

Primary Responsibilities

Culinary Leadership & Operations

• Support and deputize for the Group Executive Chef in overseeing end-to-end culinary operations across multiple outlets, ensuring strict adherence to Caffeino’ s culinary philosophy, standards, and operating procedures.
• Ensure uniform execution of food quality, taste, presentation, and portion control through structured monitoring, audits, and corrective actions.
• Maintain strong operational discipline within kitchens, ensuring efficiency, cleanliness, and readiness during peak and non-peak trading periods.

Menu Development

• Lead and contribute to menu development initiatives, including concept ideation, product innovation, seasonal menu planning, and continuous menu enhancement.
• Conduct product trials, tastings, benchmarking, and feasibility assessments to ensure menu items align with brand positioning, customer expectations, and commercial objectives.
• Support structured menu rollouts across outlets, ensuring readiness through training, documentation, and operational alignment.

Recipe Standardization & Documentation

• Establish, maintain, and strictly govern comprehensive recipe standardization and documentation for all menu items.
• Ensure recipes include precise specifications for ingredients, preparation methods, cooking procedures, portion sizes, presentation standards, allergen declarations, and food cost calculations.
• Drive full compliance with approved recipes across all outlets, ensuring consistency, cost control, and brand integrity.

Staff Training & Development

• Design, implement, and oversee structured culinary training programs for kitchen teams at all levels.
• Ensure all staff are fully trained on recipes, SOPs, hygiene practices, food safety standards, and brand expectations.
• Mentor and develop kitchen leaders, building strong succession pipelines and promoting a culture of professionalism, accountability, and continuous learning.
• Evaluate staff performance and provide clear feedback, coaching, and development plans.

Food Safety, Hygiene & Compliance

• Ensure full compliance with HACCP, food safety, hygiene, and local regulatory requirements across all kitchens.
• Conduct regular inspections, audits, and reviews, implementing corrective and preventive actions where required.
• Maintain accurate records, documentation, and training logs in line with regulatory and company standards.

Cost Control & Resource Management

• Monitor and control food costs, inventory levels, supplier quality, and wastage, implementing effective controls to meet budgetary targets.
• Work closely with procurement and operations teams to ensure consistent supply, quality assurance, and cost efficiency.
• Optimize manpower planning, kitchen workflows, and productivity to support operational and financial performance.

Collaboration & Representation

• Collaborate closely with operations, procurement, quality, and outlet management teams to ensure seamless execution and alignment.
• Act as the Group Executive Chef’s representative during inspections, management reviews, audits, and critical operational situations when required.
• Support strategic initiatives, new outlet openings, and business growth projects as assigned.

Core Competencies

• Strong strategic, operational, and people leadership capability.
• Advanced expertise in menu development, recipe governance, and food costing.
• Exceptional attention to detail with a strong focus on quality and consistency.
• In-depth knowledge of food safety regulations, HACCP, and compliance standards.
• Ability to lead high-performing teams in a demanding, fast-paced retail environment.
• Clear, professional communication, sound judgment, and effective decision-making skills.

Job Types: Full-time, Permanent

Pay: From AED8,000.00 per month