Sous Chef (reporting to Multi Unit Manager)

The Sous Chef is a key member of the culinary leadership team, directly supporting the Multi Unit Chef in overseeing daily kitchen operations across our food trucks. This role ensures the highest standards of food preparation, consistency, and presentation while leading and inspiring the culinary team to deliver outstanding guest experiences.

Key Responsibilities

• Assist the Multi Unit Chef in managing kitchen operations, ensuring smooth workflows.
• Supervise, train, and motivate staff to maintain quality, efficiency, and team morale.
• Oversee food preparation, cooking, and presentation in line with recipes and brand standards.
• Monitor stock levels, manage inventory, and control food costs within budget requirements.
• Enforce hygiene, sanitation, and safety standards in compliance with HACCP and UAE regulations.
• Ensure equipment is maintained properly, reporting malfunctions promptly.
• Support scheduling, delegation, and task management to optimize team productivity.
• Collaborate with front-of-house staff for seamless service and guest satisfaction.
• Step in to lead kitchen operations during the Multi Unit Chef’s absence.

Training and Development

• Conduct training on culinary techniques, safety protocols, and quality standards.
• Develop training materials and schedules for new hires and refresher courses.
• Mentor team members to build skills and maintain culinary excellence.

Food Safety and Hygiene

• Ensure compliance with UAE food safety regulations, ADAFSA, EFST, HACCP, and company policies.
• Conduct inspections to verify cleanliness, proper storage, and sanitation.
• Train staff in safe food handling, storage, and sanitation practices.

Menu Engineering

• Collaborate on developing and refining menu items suitable for food truck operations.
• Analyze customer trends and preferences to recommend profitable menu adjustments.
• Evaluate ingredient usage and recipe costs for effective menu planning.

Food Cost Management & Waste Control

• Control food costs through inventory tracking, portion control, and planning.
• Minimize wastage by enforcing rotation, repurposing leftovers, and auditing inventory.
• Implement strategies to reduce shrinkage and maximize profitability.

Operational Support

• Ensure accurate inventory levels and secure high-quality ingredients.
• Work with culinary and operations teams to streamline workflows and improve service.
• Provide on-site support to food trucks, ensuring smooth daily operations.

Customer Service & Feedback

• Engage with customers to gather feedback on food quality and presentation.
• Communicate insights to culinary management for continuous improvement.

Qualifications & Requirements

• Education: Diploma/Certification in Culinary Arts or equivalent training.
• Experience: Minimum 5 years in a high-volume kitchen role; food truck/QSR experience preferred.
• Skills:
• Strong knowledge of ADAFSA, EFST, HACCP, and hygiene standards.
• Proficiency in menu engineering and cost analysis.
• Effective leadership, training, and mentoring abilities.
• Solid inventory management and waste reduction expertise.

Personal Attributes

• Detail-oriented with high culinary and safety standards.
• Analytical, with strong planning and cost-control skills.
• Passionate about food quality and customer satisfaction.
• Flexible and adaptable to dynamic food truck operations.

About Us
Trace Hospitality and its Subsidiaries are committed to delivering exceptional food quality and guest service through Dot’s Café food trucks. As Sous Chef, you will play a vital role in maintaining these standards, enhancing menu offerings, and driving the success of our food truck division.

Job Type: Full-time

Pay: AED5,000.00 - AED6,000.00 per month

Experience:

• Cafe & restaurants: 5 years (Preferred)

Willingness to travel:

• 75% (Preferred)