Dibba Al Fujairah is looking to hire suitably skilled and devoted candidate for role of Sous Chef. The role holder is responsible to assist in leading and managing the kitchen operations, ensuring the delivery of high-quality culinary dishes, maintaining kitchen hygiene standards, and contributing to menu development in alignment with the hotel’s dining objectives.

Responsibilities of Sous Chef

• Accountable for the quality, consistency, and production of the food.
• Exhibits culinary talents by personally performing tasks while leading the staff
• Develops and trains the team to improve results.
• Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
• Setting and ensuring culinary standards and responsibilities are met.
• Recognizes quality products, presentations, and flavors.
• To ensure that the assigned kitchen is manage efficiently according to the establish concept statement.
• To assign responsibilities to subordinates, implementing the multi-tasking principle.
• To check subordinates’ performance periodically.
• To be a hands-on manager and always present in the operation, especially during busy periods.
• To implement flexible scheduling based on business patterns.
• To conduct monthly inventory checks on all operating equipment and supplies.
• To control the requisitioning, storage, and careful use of all operating equipment and supplies.
• To conduct daily pre-shift briefings to employees on preparation, service, and menu.
• To liaise with the Food & Beverage department on daily operations and quality control.
• To be demanding and critical when it comes to operational standards.
• To always ensure and enforce the respect of the HACCP manual.
• To report immediately any HACCP-related issue to the Executive Sous Chef and Sous Chef.
• To ensure that the outlet is keep clean and organize, both at the front as well as the back of the house.
• To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to.

Role Requirements

The requirements for the job role of Sous Chef are as under:

• Diploma in Hospitality & Catering
• Diploma in Professional Cookery
• Basic Hospitality or Catering training
• Basic Food Hygiene, HACCP certification
• Previous experience in a similar capacity is preferred; or in a Supervisory role for at least 5 years

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