International / Mediterranean Sous Chef

Job Summary

• Assist in the supervising and running of the department according to set guidelines and supervise the smooth production and service of food from the kitchen
• Possess excellent culinary and presentation skills – ensuring all dishes are prepared according to specification and served at the correct quality, portion size and temperature
• Manage kitchen team – briefing, supervising and motivating team members
• Have the ability to multitask and work efficiently under pressure
• Have a thorough knowledge of food hygiene and health and safety and train teams on this.
• Work side by side with the owner to create daily menus and specials
• Teach, train, and mentor the staff
• Unwavering dedication to the product and brand – no shortcuts.
• Strong understanding of labour cost, food cost, and budgets
• Ability to work between multiple concepts.
• Maintain a professional and positive culture
• Great communication skills
• The candidate will ensure that the  kitchen operates in a timely way that meets our quality standards

Skills required

• Must be highly Knowledgeable in International and GCC Gulf food; must have the ability to prepare special meals or substitute items, assist cooks and kitchen staff with various tasks.
• The candidate will ensure that the kitchen operates in a timely way that meets our quality standards.

Education
Mandatory: Hotel Management

Experience
Minimum 2 years relevant experience.