Sous Chef Middle Eastern Section
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Job Summary
Oversee daily operations of the Middle Eastern kitchen section ensuring smooth service.
Prepare and supervise the production of traditional and modern Middle Eastern dishes (e.g. grills mezze tagines stews rice dishes etc.).
Maintain consistency in taste presentation and portion control.
Ensure food safety hygiene and sanitation standards (HACCP compliance).
Train and lead kitchen staff ensuring adherence to recipes and quality standards.
Assist in menu development and seasonal offerings incorporating guest feedback.
Monitor inventory control food cost and minimize waste.
Collaborate with the Executive Chef and other Sous Chefs for event planning and daily service coordination.
Stay updated on culinary trends and innovations within Middle Eastern cuisine.
Minimum 5 years of professional kitchen experience with at least 2 years in a supervisory role specifically in Middle Eastern cuisine.
In-depth knowledge of traditional Middle Eastern cooking techniques ingredients and presentation.
Culinary diploma or certification preferred.
Strong leadership and team management skills.
Excellent knowledge of food hygiene and kitchen safety standards.
English proficiency required; Arabic language skills are a plus.
Ability to work under pressure and deliver consistent quality.
Flexible with working hours availability during weekends and holidays.
Professional demeanor and commitment to high service standards.
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
