Sous Chef
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Job Description
Shangri-La Barr Al Jissah MuscatMuscat Sultanate of Oman
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman Shangri-Las Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets 1056 sqm ballroom with 8 breakout rooms wide variety of recreational facilities and a spa with 12 treatment villas.
Job Summary:
The Sous Chef plays a key leadership role in the kitchen supporting the Executive Chef in managing all culinary operations. Responsible for supervising the kitchen team ensuring the highest quality of food preparation and presentation maintaining hygiene standards and helping design menus that reflect creativity and seasonal variety.
Key Responsibilities:
- Assist the Executive Sous Chef in planning and directing food preparation and culinary activities.
- Supervise and support kitchen staff providing guidance training and ensuring team discipline and motivation.
- Ensure food quality consistency and presentation standards are maintained at all times.
- Monitor inventory and requisition of food and kitchen supplies as needed.
- Ensure that food is prepared safely hygienically and in compliance with health and safety standards.
- Contribute to menu development costing and seasonal updates in collaboration with the Executive Chef.
- Oversee proper functioning and cleanliness of kitchen equipment and coordinate necessary maintenance.
- Manage daily kitchen operations including mise en place service and closing procedures.
- Maintain high standards of food safety sanitation and cleanliness across all kitchen areas.
- Assist in controlling food costs by minimizing waste and optimizing resources.
- Handle any guest complaints related to food in a professional and efficient manner.
- Step into the role of Executive Sous Chef during absences to ensure continuous and smooth operation.
Qualifications:
- Proven experience as a Sous Chef or in a similar supervisory kitchen role.
- Strong knowledge of kitchen operations international cuisines and food safety practices.
- Excellent leadership time management and organizational skills.
- Ability to perform well under pressure in a fast-paced environment.
- Strong communication skills in English.
- Flexible to work shifts weekends and public holidays as required.
Employment Type
Full-Time
