Sous Chef Grill Room
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Job Summary
Oversee daily grill station operations ensuring proper preparation cooking and presentation.
Prepare grilled dishes to perfection including steaks kebabs chops seafood and vegetables.
Monitor grill temperatures and meat doneness to meet specific guest requests (e.g. rare medium well-done).
Supervise and train grill cooks and kitchen assistants.
Ensure compliance with hygiene and food safety standards (HACCP compliance).
Monitor meat and seafood inventory; coordinate with butcher and purchasing teams.
Control portioning minimize waste and ensure cost-effective operations.
Collaborate with the Executive Chef and other Sous Chefs on menu development and special events.
Maintain cleanliness organization and maintenance of grill equipment and kitchen area.
Minimum 5 years of experience in professional kitchens with at least 2 years in a supervisory role in a grill-focused kitchen.
Expert knowledge of grilling techniques meat cuts marinades seasoning and presentation.
Experience with charcoal wood-fired or gas grills depending on kitchen setup.
Culinary diploma or certification preferred.
Strong leadership organization and communication skills.
High standards for food quality hygiene and safety.
English proficiency required; knowledge of additional languages (Arabic German Russian) is a plus.
Ability to work under pressure and handle high-volume service.
Flexible to work nights weekends and holidays.
Professional appearance and a passion for grilling excellence.
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Cooking
- Cost Control
- Sanitation
- Knife Skills
