senior sous chef

The Emirates Group

1.Ensure that all assigned production staff carry out their duties in a set time frame in order to maintain continuity of work flow and to prevent any subsequent delays in operations.
 2.Shares responsibility with ESC and deputes in his absence for compliance of all policies/ procedures/ rules/ regulations of the kitchen.
 3.Supervise staff in the implementation process in their section, report any non-conformance. Propose solutions if it cannot be corrected immediately. Ensure that Sous chefs and Junior staff follow all developed specifications in terms of portion size, quantity and quality
 4.Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are colour coded with dates
 5.Manages production, processes and schedules in assigned areas in accordance to policies, regulations, specifications, recipes and requirements applying effective controls.
 6.While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that the Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.
 7.Manage material, staff and equipment in most effective manner to ensure on time high quality deliveries in strict adherence to all the laid down procedures.
 8.Manage any issues, focussing on products, equipment, labour topics and material management, coach team on proactive attempt at solutions.
 9.Conduct daily tasting panels, checks, cascades, briefings and reports as and when applicable in an organized and responsible manner
 10.Strictly implement procedures to ensure recipe compliance at all times while actively promoting innovative ideas for cost-reduction without compromising on quality.
 11.Address customer expectations and issues effectively and suggests long-term solutions to any anomalies or improvement ideas reported or observed.
 12.Prepare, update and maintain production sheets including separate breakdowns for EK and other airlines for the production and assembly staff.
 13.Understands the lean manufacturing standards established by EKFCand support the efforts on the shift to deploy and maintain the best practices that will reduce or eliminate the 7 areas of waste in operations

SENIOR SOUS CHEF

six senses

<div>Operational Ownership

In this role, I will assume full responsibility for the efficient operation of the Culinary department to provide exceptional products and services within Six Senses brand operating standards and budget.

I will work strategically with the Executive Sous Chef to develop cohesive and productive goals for my department and establish procedures and guidelines to achieve them. I will support overall consistency of the company&rsquo;s vision, quality standards, and concepts consistent with brand identity.

My scope of work includes:

Keep abreast of industry trends and continuously enhance knowledge and skills to improve the product and service offering.

Focus on the rejuvenation of the culinary experience through innovation and guest-centric concepts.

Ensure products and services are constantly assessed and improved to remain relevant, innovative, and aligned with Six Senses wellness and sustainability practices.

Regularly review and maintain rigorous adherence to LQA standards.

Take ownership of guest satisfaction, ensuring an exceptional dining experience.

Handle guest feedback and ensure proper service recovery when required.

Inspect kitchen operations regularly, ensuring maintenance and product improvements are completed on time.

Ensure correct plate presentation and garnish setup for all dishes.

Verify the quality of all incoming produce and ensure compliance with purchasing specifications.

Lead and inspire a team of engaged and talented culinary hosts to achieve Six Senses standards of excellence.

Participate in planning and executing robust business strategies for the kitchen.

Manage monthly inventory efficiently and control food costs.

Adhere to pricing guidelines set by the property.

Maintain thorough knowledge of all facilities and services offered by the property.

Support guest history updates and ensure personalized service delivery.

Uphold a high standard of appearance, grooming, and hygiene, ensuring the same for all team members.

Promote effective interdepartmental communication to support the smooth operation of the property.

Ensure all kitchen operations comply with ethical practices and local laws.

Oversee storage management to maintain proper stock levels and hygiene standards.

Provide guidance on portion control and presentation of all dishes.

Ensure the departmental budget is strictly adhered to and costs are monitored to drive profitability without compromising standards.

Conduct forecasting on a daily, weekly, monthly, and annual basis to ensure budgets are met or exceeded.

Optimize payroll costs through efficient scheduling and productivity.

Prepare and submit legally required and confidential documentation related to the operation.

Attend or conduct meetings and briefings as instructed by my manager.

Perform any additional duties assigned by my manager.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Hundred Coffee

What You&rsquo;ll DoAs Sous Chef, you&rsquo;ll work closely with the Head Chef to deliver a menu that complements our specialty coffee offerings and elevates the guest experience. You&rsquo;ll be instrumental in maintaining high culinary standards, mentoring junior staff, and ensuring smooth kitchen operations.Key Responsibilities<ul><li>Assist in daily kitchen operations and service execution</li><li>Collaborate on seasonal menu development with a focus on brunch, light fare, and global flavors</li><li>Ensure food quality, consistency, and presentation standards</li><li>Supervise and train kitchen staff, fostering a positive team culture</li><li>Manage inventory, ordering, and food cost control</li><li>Enforce hygiene, safety, and sanitation standards in compliance with Qatar regulations</li></ul>What We&rsquo;re Looking For<ul><li>Minimum 3 years of experience as a Sous Chef or Senior CDP in a high-volume caf&eacute; or restaurant</li><li>Strong knowledge of modern cooking techniques and international cuisine</li><li>Passion for coffee culture and food pairing</li><li>Leadership skills with a hands-on, team-first attitude</li><li>Culinary degree or equivalent experience</li><li>Familiarity with HACCP and local food safety standard</li></ul>Job Types: Full-time, PermanentExperience:<ul><li>Sous Chef: 5 years (Required)</li></ul>

SOUS CHEF

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 At Anantara we always behave in the following way&hellip;
 
 
 <ul>
 <li>
 We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
 </li>
 <li>
 We use our initiative and always find the best way to solve a problem for a guest or a colleague.
 </li>
 <li>
 We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
 </li>
 <li>
 We always think of new ways to surprise and delight our guests.
 </li>
 <li>
 We treat guests and colleagues with dignity and respect. Everyone is important.
 </li>
 <li>
 We hold ourselves to the highest standards of honesty and integrity.
 </li>
 <li>
 We are proud to represent our hotel and our country to guests from all over the world.
 
 
 </li>
 </ul>
 
 Job Description
 
 
 
 
 Sous Chef
 
 
 
 To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
 
 
 
 What you will be doing:
 
 
 
 <ul>
 <li>
 To report for duty punctually wearing the correct uniform and name badges at all times
 </li>
 <li>
 Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
 </li>
 <li>
 Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
 </li>
 <li>
 Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
 </li>
 <li>
 Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
 </li>
 <li>
 Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
 </li>
 <li>
 Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
 </li>
 <li>
 Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
 </li>
 <li>
 Use, wherever possible, locally and seasonally available products in menus and "specials".
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Good command of English and one other language used by majority of staff.
 </li>
 <li>
 Minimum 5-6 years&rsquo; experience in Hospitality.
 </li>
 <li>
 Good knowledge in Microsoft Excel, Word, Outlook.
 </li>
 <li>
 Good leadership, training, motivation and communication skills
 </li>
 </ul>
</div>

Sous Chef - Arabic Specialist

Grand Hyatt Kuwait City

<div><div>Summary<div>
As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. 

The Sous Chef is responsible to assist the Chef de Cuisinein managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</div></div><div> 
Qualifications<div>
A potential candidate should ideally have:
<ul>
<li>Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically Banquets experience.</li>
<li>Preferably with experience in luxury international brands.</li>
<li>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</li>
<li>Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</li></ul></div></div></div>

Sapphire Plaza Hotel

Steak Town Restaurant, Doha Qatar is looking for a talented Sous Chef with strong experience in steak preparation and grill operations!If you&rsquo;re passionate about quality, flavor, and leading a busy kitchen, we&rsquo;d be glad to meet you!SOUS CHEFSpecialization: Steak / GrillQualifications:- Must have proven and solid experience as a Sous Chef- Candidates must have hands-on expertise in steak cooking and grill techniques- Strong leadership and communication skills- Ability to handle a fast-paced kitchen environmentResponsibilities include:- Support daily kitchen operations and work closely with the Head Chef- Lead the steak station and ensure consistent doneness and quality- Maintain high standards of food safety, cleanliness, and kitchen organization- Assist with menu/food planning, preparation, and inventory- Guide and train kitchen staff as neededJob Type: Full-timePay: From QAR4,000.00 per month

STEAK SOUS CHEF

HIT HR

Junior Sous Chef &ndash; Tandoor &amp; Curry (4-Star Hotel Restaurant, Dubai)Location: Dubai, UAE Company: Reputed 4-Star Hotel Restaurant Recruiter: HIT Human Resource ConsultancyHIT Human Resource Consultancy is hiring an experienced and passionate Sous Chef &ndash; Tandoor &amp; Curry for a reputed restaurant located within a 4-star hotel in Dubai. The ideal candidate will be energetic, skilled, and deeply fond of Indian cuisine.Requirements:<ul><li>Proven experience as Sous Chef specializing in Indian Tandoor &amp; Curry</li><li>Strong knowledge of Indian spices, gravies, and traditional cooking methods</li><li>Energetic, reliable, and passionate about culinary excellence</li><li>Capable of training and leading kitchen staff</li><li>Must be currently in UAE and available to join immediately</li></ul>Responsibilities:<ul><li>Manage daily operations for the Tandoor and Curry sections</li><li>Maintain high standards of taste, presentation, and hygiene</li><li>Support Head Chef in menu planning and execution</li><li>Ensure cost control and kitchen efficiency</li></ul>Salary &amp; Benefits:<ul><li>Competitive salary (based on experience)</li></ul>Interested candidates may email their CVs to: careers@hithrc.comJob Type: Full-timePay: AED4,000.00 - AED4,500.00 per month

Junior Sous Chef- Tandoor and Curry

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SENIOR SOUS CHEF

senior sous chef

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Sous Chef - Arabic Specialist

SOUS CHEF

STEAK SOUS CHEF

Junior Sous Chef- Tandoor and Curry