senior sous chef

the sky key management consultancy.

Head Chef &ndash; Italian Pizza SpecialistLocation: Abu Dhabi, UAEEmployment Type: Full-TimeJob SummaryWe are seeking a highly experienced Head Chef specializing in authentic Italian and Neapolitan pizza to lead our kitchen operations in Abu Dhabi. The ideal candidate will have extensive experience in dough fermentation, wood-fired or electric pizza ovens, menu development, kitchen management, cost control, and team leadership. The Head Chef will ensure exceptional food quality, consistency, and adherence to international food safety standards.Key Responsibilities:<ul><li>Lead and manage all kitchen operations and staff.</li><li>Develop and maintain authentic Italian pizza recipes and menu offerings.</li><li>Oversee pizza dough production, fermentation, proofing, and baking processes.</li><li>Ensure consistent quality, presentation, and taste of all food items.</li><li>Train, mentor, and evaluate kitchen staff.</li><li>Control food costs, inventory, purchasing, and waste management.</li><li>Implement and maintain HACCP, hygiene, and food safety standards.</li><li>Create seasonal menus and introduce new pizza concepts.</li><li>Monitor kitchen equipment maintenance and operational efficiency.</li><li>Coordinate with restaurant management to achieve business goals and customer satisfaction.</li></ul>Requirements:<ul><li>6 and above years of culinary experience with at least 5 years as Head Chef or Senior Sous Chef.</li><li>Strong expertise in Italian cuisine, especially Neapolitan and artisan pizza.</li><li>Advanced knowledge of dough fermentation, pizza ovens, Italian ingredients, and traditional cooking techniques.</li><li>Experience managing high-volume restaurant operations.</li><li>Proven leadership and team management skills.</li><li>Strong understanding of food costing, budgeting, and inventory control.</li><li>HACCP and food safety certification preferred.</li><li>Culinary diploma or equivalent professional qualification is an advantage.</li><li>Excellent communication skills and ability to work in a multicultural environment.</li></ul>Preferred Experience:<ul><li>Experience in premium Italian restaurants, hotel restaurants, or upscale dining concepts.</li><li>Pre-opening experience.</li><li>Expertise in wood-fired pizza ovens and traditional Italian pizza-making methods.</li><li>Experience in the UAE</li></ul>KPIs<ul><li>Food quality and consistency.</li><li>Food cost percentage and waste control.</li><li>Kitchen hygiene audit scores.</li><li>Customer satisfaction ratings.</li><li>Staff retention and training performance.</li><li>Revenue growth through menu innovation.</li></ul>Ideal Candidate: A passionate Italian pizza expert with strong leadership skills, capable of delivering authentic Italian cuisine experiences while managing a high-performing kitchen team.Work Location: In person

Head Chef – Italian Pizza Specialist

QME Corporation

Sous Chef &ndash; Continental | Caf&eacute; BrieLocation: Lahore Restaurant: Caf&eacute; BrieJob Responsibilities:<ul><li>Support the Head Chef in managing kitchen operations.</li><li>Supervise kitchen staff and ensure smooth workflow.</li><li>Monitor food quality, presentation, and consistency.</li><li>Control food costs, wastage, and inventory.</li><li>Train junior chefs and kitchen staff to enhance team performance and ensure all dishes meet Restaurant quality standards.</li><li>Ensure compliance with food safety and hygiene standards.</li><li>Assist in menu planning and recipe development.</li></ul>Requirements:<ul><li>Minimum 4-6 years of relevant experience in continental cuisine.</li><li>Proven leadership and team management skills.</li><li>Strong understanding of kitchen operations and food costing.</li><li>Ability to work in a fast-paced environment.</li></ul>Interested candidates can send their updated CV mentioning the position applied for in the subject line.Work Location: In person

Sous Chef (Continental cuisine)

HARVEST MARKET

<div>SUMMARY
The Sous Chef works with the Restaurant Manager to produce diverse menus that appeal to the customer. The Sous Chefs duties include but are not limited to providing excellent customer service, leading the cooking staff, gaining product knowledge, rotation of product, controlling shrink and working in a safe manner while fostering the Niemann Harvest Market culture.
ESSENTIAL DUTIES AND RESPONSIBILITIES
<ul><li>Delivers superior guest service and ensure absolute customer satisfaction</li><li>
Learns and uses the three Es: Engagement, Educate, Empowerment</li><li>
Ability to properly use all Restaurant equipment</li><li>
Organize the kitchen and kitchen staff to ensure optimal service level and product quality</li><li>
Produce high quality dishes or the establishments menu and standards</li><li>
Recruits and trains culinary talent</li><li>
Maintains order and discipline in the kitchen during working hours</li><li>
Works with Event Coordinator on tasting menus, special events menus and featured/sponsored products</li><li>
Cross merchandises products across departments to increase product sales and profits</li><li>
Ensures equipment safety conditions</li><li>
Preforms pre-shift line checks to ensure quality of product.</li><li>
Identifies and communicates production needs to other departments</li><li>
Assists in the development and maintenance of recipes, product specification, ingredients, production standards and portion size</li><li>
Understands food costs and impact on the bottom line. (Minimizing waste!)</li><li>
Offers a creative flair to create new products and programs</li><li>
Maintains the highest level of food safety, sanitation and cleanliness.</li><li>
Ongoing motivation of the team.</li><li>
Orders any and all raw ingredients, supplies and equipment for the restaurant</li><li>
Creates new formulas and recipes</li><li>
Record keeping</li><li>
Demonstrates excellent technique in preparing food</li><li>
Demonstrates a great sense of taste and smell</li><li>
Knows use, and taste of products offered</li><li>
Quality assurance checks of department</li><li>
Proper handling and rotation of product</li><li>
Day to day operational procedures to ensure stock level, inventory, and cleanliness</li><li>
Promotes sales, offer samples</li><li>
Works within company programs, policies and procedures</li><li>
Follows Health Code guidelines</li><li>
Follows all store and department policies and procedures</li><li>
Follows safety policies and procedures; is a safety role model</li><li>
Other duties as assigned by supervisor</li></ul>
KEY ATTRIBUTES<ul><li>
Passion/purpose</li><li>
Foodie/farmer</li><li>
Thirst for knowledge/curious/inquisitive</li><li>
People enthusiast/outgoing</li><li>
Genuine</li><li>
Good communicator/desire to share</li><li>
Trendy/fun</li><li>
Honest</li><li>
Techie</li><li>
Culinary skills</li><li>
Leadership skills</li><li>
Creative</li><li>
Organized</li><li>
Problem solving abilities</li><li>
Able to work in a fast paced environment</li><li>
Integrity</li><li>
High Energy Level</li><li>
Ability to multi-task</li><li>
Adaptability
 </li></ul>SUPERVISORY RESPONSIBILITIES
<ul><li>Assists the Farmhouse General Manager in supervising a varied number of Associates in the Farmhouse Restaurant</li><li>
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.</li><li>
Responsibilities include training Associates; planning, assigning, and directing work;</li><li>
Appraising performance;</li><li>
Rewarding and coaching Associates;</li><li>
Addressing complaints and resolving problems.</li></ul>
EDUCATION and/or EXPERIENCE
<ul><li>One year certificate from college or technical school;</li><li>
Or three to six months related experience and/or training;</li><li>
Or equivalent combination of education and experience.</li></ul>
LANGUAGE SKILLS
<ul><li>Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.</li><li>
Write routine reports and correspondence.</li><li>
Speak effectively before groups of customers or Associates of organization.</li></ul>
MATHEMATICAL SKILLS
<ul><li>Basic math concepts (addition, subtraction, division, multiplication)weights and measures</li></ul>
CERTIFICATIONS, LICENSES, REGISTRATIONS<ul><li>
Food Handlers Certification as required by State Law provided at store level</li></ul>
RECOMMENDED EQUIPMENT<ul><li>
Slip resistant shoes with closed toe and heel</li><li>
Uniform per store policy</li><li>
Pallet jack</li><li>
Ladder</li><li>
Stepladder</li><li>
Associates may be required to use standard restaurant equipment including, but not limited to</li><li>
Knives</li><li>
Oven</li><li>
Grills</li><li>
Slicer</li><li>
Food processor</li></ul>
PHYSICAL DEMANDS
Regularly (Over 2/3 of the time)<ul><li>
Stand</li><li>
Walk</li><li>
Use hands to finger, handle, or feel</li><li>
Reach with hands and arms</li><li>
Stoop</li><li>
Kneel</li><li>
Crouch</li><li>
Taste</li><li>
Smell</li><li>
Communicate with associates and customers</li><li>
Lift and/or move up to 15 pounds</li></ul>
Frequently (Between 1/3 to 2/3 of the time)<ul><li>
Overhead lifting</li><li>
Climb</li><li>
Balance</li><li>
Lift and/or move up to 25 pounds
</li></ul>Occasionally (Less than 1/3 of the time)<ul><li>
Sit</li><li>
Crawl</li><li>
Smell</li><li>
Lift and/or move up to 50 pounds</li></ul>
Vision<ul><li>
Close</li><li>
Distance</li><li>
Peripheral</li><li>
Depth perception</li><li>
Ability to adjust focus</li><li>
Ability to distinguish colors</li></ul>
WORK ENVIRONMENT
Frequently<ul><li>
Exposure to moving mechanical parts</li></ul>
Occasionally<ul><li>
Risk of electrical shock</li><li>
Wet and/or humid conditions</li><li>
Extreme cold</li><li>
Chemicals while cleaning</li></ul>
Noise Level<ul><li>
Moderate</li></ul>
PAY RANGE (depends on industry experience)
 $19 up to $23/hour (IL Locations Only)
BENEFITS (eligibility based on full-time/part-time status)<ul><li>
Medical, Dental, and Vision Insurance
</li><li>Flexible Spending Accounts (Medical and Dependent Care)</li><li>
Life Insurance</li><li>
Voluntary Benefits</li><li>
Paid Time Off
</li><li>Retirement Plans</li><li>
Employee Assistance Program</li></ul> 
**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.
**Position requirements may vary by store location 
 
Brand: Harvest Market (Niemann)
 
Address: 2029 S. Neil Street Champaign, IL - 61820
 
Property Description: 572 Harvest Market
 
Property Number: 572</div>

Niemann Harvest Market Sous Chef

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.
 
 
 
 Job Description
 
 
 
 <ul>
 <li>
 Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform and name badges at all times
 </li>
 <li>
 Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
 </li>
 <li>
 Take orders from his/her Chef de Partie and carry them out in the correct manner
 </li>
 <li>
 Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
 </li>
 <li>
 Maintain good employee relations and motivate colleagues
 </li>
 <li>
 Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
 </li>
 <li>
 Responsible for completing the daily checklist regarding mise-en-place and food storage.
 </li>
 <li>
 Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
 </li>
 <li>
 Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
 </li>
 <li>
 Check the main information board regarding changes in any Banquets or other information re the organization.
 </li>
 <li>
 Keep the section clean and tidy.
 </li>
 <li>
 Pass all information to next shift
 </li>
 <li>
 Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
 </li>
 <li>
 Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
 </li>
 <li>
 Assist the Chef de cuisine in composing new recipes and menu ideas.
 </li>
 <li>
 Have a complete understanding of and adhere to the company&rsquo;s policy relating to fire, hygiene and safety.
 </li>
 <li>
 The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Reading, writing and oral proficiency in the English language.
 </li>
 <li>
 Good communication and customer contact skills.
 </li>
 <li>
 Team Player
 
 
 </li>
 </ul>
 
 Experience
 
 
 
 <ul>
 <li>
 Minimum 1-year experience in similar role
 
 
 </li>
 </ul>
 Additional Information
 
 
 <ul>
 <li>
 Opportunity to join the first Raffles in Bahrain
 </li>
 <li>
 Employee benefit card offering discounted rates in Accor worldwide
 </li>
 <li>
 Learning programs through our Academies
 </li>
 <li>
 Opportunity to develop your talent and grow within your property and across the world!
 </li>
 <li>
 Ability to make a difference through our Corporate Social Responsibility activities.
 </li>
 </ul>
</div>

Demi Chef de Partie - Middle Eastern & Moroccan cuisine

Em Sherif Group

<div>
 
 We are looking for talented and experienced culinary professionals to join our team for the following positions:
 
 
 🔹 Service Chef (with Seafood experience)
 
 
 
 
 
 If you are passionate about culinary excellence and have a
 
 strong background in seafood
 
 cuisine, we would love to hear from you.
 
 
 
 
 
 
 Key Requirements:
 
 
 
 &bull; Proven experience in a similar role
 
 
 &bull; Strong expertise in
 
 seafood cuisine (mandatory)
 
 
 
 &bull; Ability to lead and manage kitchen operations efficiently
 
 
 &bull; High attention to quality, presentation, and consistency
 
 
 &bull; Ability to perform in a fast-paced, high-standard environment
 
 
 
 
 
 Candidates with experience in fine dining and Mediterranean or Lebanese cuisine are highly preferred.
 
 
 📍 Location:
 
 Bahrain
 
 
</div>

Sous Chef

Park Hyatt Doha

<div>
 
 
 Organization- Park Hyatt Doha
 
 
 
 
 
 
 
 Summary
 
 
 
 Park Hyatt Doha is seeking a visionary Executive Sous Chef to take full leadership of the hotel&rsquo;s culinary operations. This role will act as the head of the culinary division, responsible for driving the hotel&rsquo;s gastronomic identity, elevating fine‑dining standards, and leading a diverse team across multiple outlets. This position requires a highly experienced, creative, and strategic culinary professional with a strong background in luxury hotels, fine dining, and high‑end restaurant operations.
 
 
 
 
 
 Key Responsibilities:
 
 <ul>
 <li>
 Lead and manage all culinary operations across the hotel, acting as the head of the culinary division.
 </li>
 <li>
 Develop and execute innovative menus and fine‑dining concepts that reflect Park Hyatt&rsquo;s luxury standards.
 </li>
 <li>
 Ensure exceptional food quality, consistency, and presentation across all outlets and events.
 </li>
 <li>
 Build, train, and mentor a high‑performing culinary team, fostering a culture of excellence and creativity.
 </li>
 <li>
 Oversee kitchen financial performance, including food cost control, inventory management, and operational efficiency.
 </li>
 </ul>
 
 
 
 
 
 Qualifications
 
 
 <ul>
 <li>
 Minimum 7&ndash;10 years of progressive culinary leadership experience, including at least 3 years as Executive Sous Chef or Chef de Cuisine.
 </li>
 <li>
 Mandatory: Proven experience in fine dining, Michelin‑level kitchens, or luxury 5‑star hotels.
 </li>
 <li>
 Strong expertise in modern cooking techniques, premium ingredients, and global cuisines.
 </li>
 <li>
 Demonstrated ability to lead large, multicultural teams in a fast‑paced luxury environment.
 </li>
 <li>
 Strong financial and operational management skills.
 </li>
 <li>
 Excellent communication, leadership, and team‑development capabilities.
 </li>
 <li>
 Culinary degree or equivalent professional certification preferred.
 </li>
 <li>
 Middle East experience is an advantage but not essential.
 </li>
 </ul>
 
 
 
 
 If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity.
 
 
 
 
 
 Apply today and start your journey with us!
 
 
 ________________________________________
 
 
 
 Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
 
 
</div>

Executive Sous Chef

Victoria Hospitality

Now Hiring | Victoria Restaurant at the Renaissance Harlem HotelVictoria Theater Restaurant is the exclusive food and beverage partner of Marriott at the Renaissance Harlem Hotel, set inside the landmark Victoria Theatre - a 1917 venue steps from the Apollo. This is a high-profile, high-volume operation with the backing, visibility, and clientele to match.We're hiring across front and back of house for people who are serious about their craft.Open Positions:<ul><li>Manager</li><li>Host</li><li>AM &amp; PM Server</li><li>Bartender</li><li>Barback</li><li>Busser / Food Runner</li><li>Line Cook | Sous Chef | Junior Sous Chef | Kitchen Manager</li></ul>Who we're looking for:You've worked real volume. You don't need to be managed, you need to be trusted. You take pride in your section, your station, your team. You know the difference between service and hospitality, and you deliver both.What we offer:<ul><li>Competitive compensation (rates discussed at interview)</li><li>A landmark venue with genuine neighborhood prestige</li><li>Leadership that values experience and invests in its people</li></ul>If you're ready to bring your best to one of Harlem's most anticipated openings, we want to hear from you.Open Call Every Wednesday from 1pm - 3pm.Send your resume to jobs@victoriatheaternyc.com &mdash; include the role you're applying for in the subject line.Job Type: Part-timePay: $17.00 - $27.00 per hourBenefits:<ul><li>Employee discount</li><li>Flexible schedule</li><li>Referral program</li></ul>Work Location: In person

Restaurant Employee

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