senior sous chef

The Senior Sous Chef Pastry is responsible for the preparation of bakery and vienoiserie products, supervising and teaching junior members of the bakery team, as well as assisting in the management of kitchen operations. This includes menu planning and pricing, organizing special events, developing new pastries/breads, and enhancing food quality standards.Key Responsibilities:Operational Activities <ul><li>Prepare and organize the production of food according to the restaurant&rsquo;s menu guidelines and high-quality standards.</li><li>Support the Head Chef and Executive Chef in the planning of menus and menu changes.</li><li>Ensure that menu food costs meet agreed upon targets.</li><li>Arrange for the ordering, receiving, and storage of food.</li><li>Ensure that deliveries of supplies are received and accounted for in accordance with operational policies and procedures.</li><li>Organize and implement safe work practices.</li><li>Organize and control the safety and cleanliness of kitchen and food storage areas, implementing regular cleaning and waste disposal.</li><li>Maintain kitchen equipment to a high standard, obtaining technical support (as per operational procedures) to fix any equipment malfunctions in a timely manner.</li><li>Undertake regular stock takes of kitchen stores.</li><li>Support the Head Chef and Executive Chef in all aspects of the kitchen operation.</li><li>Shall be prepared to take full control of the kitchen operation when the Head Chef (or Assistant Head Chef) is absent from the kitchen.</li><li>Support the front-of-house management in the operational management of the dining room.</li></ul>Food and Beverage Safety<ul><li>Ensure that kitchen operations fully comply with food safety, hygiene, and handling practices and that all kitchen staff members strictly adhere to HACCP guidelines.</li><li>Train kitchen staff to fully understand and practice all HACCP requirements.</li><li>Work with the Hygiene &amp; Compliance Officer to constantly improve HACCP standards and immediately fix any identified shortfalls.</li></ul>Staff Management<ul><li>Supervise members of the Kitchen Team according to staffing guidelines.</li><li>Contribute to and help to maintain a harmonious working environment within the kitchen.</li><li>Organize staff duty rosters, including the planning of staff vacations and the maintaining of vacation and sick leave records, coordinating with the Chef-in-Charge as required.</li><li>Deliver training of kitchen staff as per needs of individuals and team, coordinating with the Head Chef and/or Executive Chef as required.</li><li>Ensure that there is clear communication between kitchen staff and between kitchen and floor staff.</li></ul>Qualifications:<ul><li>High school diploma or a relevant degree</li><li>A minimum of 5-7 years&rsquo; relevant experience in a similar role</li><li>Well-developed computing skills, including the understanding of relevant IT products and software (Microsoft Word, Excel, PowerPoint, and ERP/Oracle)</li></ul>Key Attributes:<ul><li>Knowledge of cooking techniques, team management, health and safety, and cost control</li></ul>Job Types: Full-time, PermanentPay: QAR12,300.00 per monthApplication Question(s):<ul><li>Please provide your email address and Mobile number to be considered for the role</li></ul>Education:<ul><li>High school or equivalent (Preferred)</li></ul>Experience:<ul><li>Hospitality: 6 years (Required)</li></ul>Language:<ul><li>Arabic (Preferred)</li></ul>

Senior Sous Chef Pastry

Rixos

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description<ul><li> 
Monitors all duty schedules in the kitchen operation.</li><li>Conducts bi-monthly a presentation of 12 new novelties, disk, presentation, amenities, etc. to stay in line with operational trends.</li><li>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</li><li>Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff.</li><li>Evaluates the performance of the assigned team and initiates promotions.</li><li>Responsible for the timely kitchen preparations for all meal services in the outlets and Banquet activities in line with the stipulated opening hours</li><li>Frequently tours through all kitchens, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.</li><li>Develops food promotions and initiates the appearance of guest chef&rsquo;s if the situation requires.</li><li>Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact.</li><li>Handles guest complaints directly if the situation requires.</li><li>Drives together with the Food &amp; Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar.</li><li>Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.</li><li>Ensures that the immediate reliever is well informed about all relevant operational issues.</li><li>Directs the development of future Chefs.</li><li>Monitors all food par stocks.</li><li>Drives with the Food &amp; Beverage Manager all menu changes and documents all dishes and issues presentation information to all parties concerned.</li><li>Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards</li><li>Monitors all goods transfers to other areas.</li><li>Initiates spot checks on expiry dates of all food products.</li><li>Ensures the proper handling of all FF&amp;E and operating equipment.</li><li>Stays updated on changing food service trends i.e. new products, presentation and operating equipment.</li><li>Controls and approves all kitchen payroll related documents, prior to their submission to the accounts.</li><li>Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards).</li><li>Attends all regular department head meetings and conducts at least two monthly meetings with his chefs and other key personnel to maintain open communication lines.</li><li>Participates actively to meet / maximize the departments&rsquo; revenue forecast and exercises the constant control of the operational costs.</li><li>Familiar with the company&rsquo;s internal policies and all safety policies.</li><li>Keeps himself updated on all business activities of equal competitors and changing industrial trends.</li><li>Ensures that emergency exits in the kitchen and all related areas are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside.</li><li>Prepares or supervises the preparation of all menus.</li><li>To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).</li><li>To implement necessary warnings and departmental trainings in order to save energy inside the facility.</li><li>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.</li><li>To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.</li><li>Carries out all responsibilities related to the quality management and food safety management systems implemented at the facilities.</li><li>Carries out all other duties assigned by managers and hotel management not specified in the job description.</li></ul> 
Qualifications 
Education: At least a high school or vocational diploma.
 Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).
 Foreign Language: At least intermediate level English.
 Courses and Training: Prior attendance in courses and seminars in the related field.
 Computer Literacy: Basic computer applications.
 Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</div>

Senior Sous Chef - Brazilian Cuisine

<div>Company Description 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh . 
Job Description 
Monitors all duty schedules in the kitchen operation.
 Conducts bi-monthly a presentation of 12 new novelties, disk, presentation, amenities, etc. to stay in line with operational trends.
 Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.
 Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff. . Evaluates the performance of the assigned team and initiates promotions.
 Responsible for the timely kitchen preparations for all meal services in the outlets and Banquet activities in line with the stipulated opening hours.
Frequently tours through all kitchens, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.
 Develops food promotions and initiates the appearance of guest chef&rsquo;s if the situation requires.
Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact.
 Handles guest complaints directly if the situation requires.
 Drives together with the Food &amp; Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar.
Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.
 Ensures that the immediate reliever is well informed about all relevant operational issues. Directs the development of future Chefs.
 Monitors all food par stocks.
 Drives with the Food &amp; Beverage Manager all menu changes and documents all dishes and issues presentation information to all parties concerned.
Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards
 Monitors all goods transfers to other areas.
Initiates spot checks on expiry dates of all food products.
 Ensures the proper handling of all FF&amp;E and operating equipment.
 Stays updated on changing food service trends i.e. new products, presentation and operating equipment. 2.22. Controls and approves all kitchen payroll related documents, prior to their submission to the accounts. 2.23. Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards).
 Attends all regular department head meetings and conducts at least two monthly meetings with his chefs and other key personnel to maintain open communication lines.
 Participates actively to meet / maximize the departments&rsquo; revenue forecast and exercises the constant control of the operational costs.
Familiar with the company&rsquo;s internal policies and all safety policies
 Keeps himself updated on all business activities of equal competitors and changing industrial trends
 Ensures that emergency exits in the kitchen and all related areas are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside.
Prepares or supervises the preparation of all menus 
Qualifications 
Education: At least a high school or vocational diploma.
Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).
 Foreign Language: At least intermediate level English.
Courses and Training: Prior attendance in courses and seminars in the related field.
 Computer Literacy: Basic computer applications.
Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</div>

Senior Sous Chef -Greek Cuisine

Cala Restaurant

C&aacute;la is seeking a disciplined and visionary Head Chef to lead the culinary direction of one of Karachi's most ambitious experiential dining concepts. This role goes beyond running a kitchen. It requires someone capable of building systems, leading a brigade, and executing cuisine with intellectual depth and precision. You will be responsible for: Leading all kitchen operations and brigade management Menu development aligned with C&aacute;la's narrative-driven concept Food cost discipline and kitchen operational efficiency Maintaining the highest standards of technique, hygiene, and presentation Training and developing the culinary team You must: Have proven leadership experience as a Head Chef or Senior Sous Chef Possess strong technical culinary foundations and discipline Understand food costing, inventory control, and kitchen systems Important: Along with your CV, please include a short paragraph describing your cooking philosophy, how you think about food, ingredients, and the role of cuisine in shaping a dining experience.Application Question(s):<ul><li>Your Cooking Philosophy, the role of cuisine in shaping a dining experience </li></ul>Experience:<ul><li>Sous Chef/Head Chef: 8 years (Required)</li></ul>Language:<ul><li>ENGLISH? (Required)</li></ul>License/Certification:<ul><li>HACCP (Required)</li><li>Food Costing/Yield Analysis Practice (Required)</li></ul>Location:<ul><li>Karachi (Required)</li></ul>Work Location: In person

Head Chef

Mandarin Oriental Hotel Group

<div>Sous Chef
Mandarin Oriental New York is looking for a Sous Chef to join our Culinary team.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
A stunning fusion of modern design with stylish oriental flair, Mandarin Oriental, New York features 244 elegant guestrooms and suites &mdash; all with breath-taking views of Manhattan and Five-Star hospitality. Luxurious amenities include MO Lounge, all-day dining overlooking Central Park and the Manhattan skyline; a 14,500 square-foot Five-Star Mandarin Oriental Spa; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park.
About the job
Based at the Mandarin Oriental New York, within the Culinary Department in New York City, the Sous Chef is responsible for the culinary offerings in our MO Lounge and In Room Dining. Leading, teaching and correcting employees, under the guidance of the Executive Chef, and Executive Sous Chef, continuously striving to exceed guests' expectations, while working as a team with other Sous Chefs. The Sous Chef reports to the Executive Sous Chef.
As Sous Chef, you will be responsible for the following duties:<ul>
<li>
Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis. Assist and help coordinate all menu planning and implementation. Ensure food standards and presentation are maintained and always improved</li>
<li>Organize food production in a cost effective and hygienic manner, weekly schedule generation for kitchen colleagues, assist in recruitment, training, coaching, and corrective actions of all kitchen staff</li>
<li>Constantly strive to improve operating procedures, find methods of reducing costs without affecting the level of service or product received by the guests, maintain and monitor Safe and Sound Procedures</li>
<li>Develop Standard &amp; Procedures</li>
<li>Controlling &amp; being accountable to the effort in achieving both Food &amp; Labor Cost Goal, control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc. Lead training as it pertains to FLHSS</li>
</ul>
The above is not an all-inclusive list of job duties and responsibilities. Mandarin Oriental, New York reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion with notice.
As Sous Chef, we expect from you:<ul>
<li>
Minimum of 5 years in the luxury hotel culinary, minimum of two years management experience in a high volume or fine dining establishment</li>
<li>Experience in Union environment coaching union colleagues, experience in multi-cultural cuisines</li>
<li>Ability to work AM and PM</li>
</ul>
Our commitment to you
<ul><li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li>
</ul>
Salary and Benefits:<ul>
<li>
 Salary $80K to $88K yearly</li>
<li>A competitive benefits package, including health, dental and vision, 401(K), etc</li>
</ul>
It is Company policy to comply with the Americans with Disabilities Act, including by providing reasonable accommodations that do not constitute an undue hardship on the Company. Colleagues or candidates should direct requests for accommodation to the Director of People and Culture.
We&rsquo;re Fans. Are you?</div>

Sous Chef

The Lightwell Hotel and Spa

<div>
 The Lightwell Hotel + Spa is recruiting a Sous Chef. This Historic property is ideally located in downtown Hood River, OR, and the main restaurant is preparing to open. Celebrating the historic bones of this hotel while honoring nature in its contemporary design is the definition of approachable luxury. The hotel includes 70 guest rooms, a restaurant and bar, a rooftop bar, event spaces, a coffee house, and a spa with hot/cold sitting pools. This property will set the standard for hotels in the area for guest service and community commitment.
 
 
 As Sous Chef, your responsibilities will include supporting the Chef, understanding and executing the culinary vision for the hotel, providing guidance and mentorship to line cooks, and assisting in preparing food for three food and beverage outlets. We are seeking a talented and experienced Sous Chef to join our team in Hood River, OR. The ideal candidate will have a passion for food and cooking and a strong background in culinary arts. The Sous Chef will work closely with the Head Chef to create and execute menu items, coach and teach the kitchen staff, and ensure the highest quality of food is served to our guests.
 
 
 Responsibilities:
 
 
 <ul>
 <li>
 Assist the Head Chef in menu planning and recipe development
 </li>
 <li>
 Supervise and train kitchen staff in food preparation and cooking techniques
 </li>
 <li>
 Ensure all food safety and sanitation standards are met
 </li>
 <li>
 Monitor inventory and order supplies as needed
 </li>
 <li>
 Collaborate with the front-of-house staff to ensure a seamless dining experience for guests
 </li>
 <li>
 Some Mediterranean experience preferred
 
 
 
 </li>
 </ul>
 Qualifications:
 
 
 <ul>
 <li>
 5+ years of experience in a professional kitchen
 </li>
 <li>
 Culinary degree or equivalent experience
 </li>
 <li>
 Strong knowledge of food safety and sanitation regulations
 </li>
 <li>
 Ability to work in a fast-paced environment and handle multiple tasks simultaneously
 </li>
 <li>
 Excellent communication and leadership skills
 </li>
 <li>
 Spanish speaking a plus
 </li>
 </ul>
</div>

Sous Chef/Kitchen Lead

Golden Sands Hotel Apartments

Skills Required:A Sr. Chef de Partie job description primarily involves managing one specific area of the kitchen and preparing foods within that specialty, such as vegetables, sauces, grill, fish, etc. While the role is sometimes referred to as station chef or line cook, the Sr. Chef de Partie job description includes several managerial responsibilities, including supervising and training the junior chefs such as the Demi-Chef de Partie and/or Commis chefs.A Sr. Chef de Partie job is not an entry-level position, and is obtainable only after a chef has gained considerableexperience working in kitchen at a lower level. This is an important job in any kitchen that comes with a lot of independence.In the kitchen, the Sr. Chef de Partie plays a very important role and is generally third in command, after the Sous Chef. The Sr. Chef de Partie position offers amazing opportunities to learn from and be inspired by the senior chefs in the kitchen. He needs to possess the following skills:-&middot; Great cooking skills.&middot; An ability to delegate appropriately.&middot; Proactive and reliable.&middot; Organisational flair.&middot; A grasp of profit margins.&middot; Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the Hotel standards.&middot; Maintains the technical skills within culinary ranking: speed, efficiency and time management are at the core of cooking competencies.&middot; Must have experience and be proficient in both a la carte and production cooking.Duties &amp; Responsibilities:&middot; Run and supervise any kitchen section to the required standards set by management.&middot; Ensure all preparation of the designated section is complete and ready for each service.&middot; Responsible for orders and maintaining good stock and waste control.&middot; Responsible for the quality control of stock and prepared foods.&middot; Execute cooking to the expected high standard quickly and efficiently.&middot; Ensure the cleanliness and organization of the designated section, including fridges is monitored and maintained to the required standard.&middot; Support head chef and sous in delivering required standard of food, and kitchen operation.&middot; Effectively delegate jobs to junior chefs and apprentices.&middot; Support junior chefs and apprentices in their development.&middot; Maintain a positive and proactive attitude at all times.&middot; Checks periodically expiry dates and proper storage of food items in the section.&middot; Actively seek to improve skills and achieve personal development.&middot; Comply with all health and safety regulations.&middot; Perform other duties as assigned by management.&middot; Comply at all times with the Staff Code of Conduct.&middot; Comply with the provisions of your contract and any of our Company policies and set an example for more junior members of staff.&middot; Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.&middot; Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.&middot; Should be familiar with proper sanitation procedures and follows Dubai Municipality Public Health &amp; Safety regulations &amp; requirements.&middot; Recommend changes in the Menu to the Senior Chef.Job Type: PermanentPay: AED5,300.00 - AED6,500.00 per monthApplication Question(s):<ul><li>Can you join immediately? Yes/No</li></ul>

Senior Chef De Partie

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