Sous Chef - Arabic Cuisine - Private Estate - Middle East

About this role

Sous Chef – Arabic Cuisine – Middle East

Package:

• Live in – all expenses paid
• Medical Insurance
• Flight Allowance SAR5,000 PA
• 1 month’s vacations PA.
• 12-Month renewable contract

Job Summary:

The positions of Sous Chef require liaising with the Executive Sous Chef and Chef de Cuisine on all operational needs for the Catering department and ensuring that all service, food preparation and production is carried out to the highest standard for guest satisfaction, and compliance with ISO & HACCP regulations.

Background, Skills and Abilities:

• Hold a catering degree or diploma and a minimum of 5 years’ experience in the catering field
• Minimum 5 years’ experience in Arabic cuisine in a 5-star property, private residence or stated restaurant
• Capable of handling catering matters during the absence of senior chefs, possess strong interpersonal skills and basic written and spoken English
• Candidate must be experienced, active, willing to learn and teach staff, possess pleasant personality, be cooperative, problem solving and on call as required

General Duties and Responsibilities:

• Develop skills in Arabic cooking and train other staff by leading them and maintaining a positive attitude
• Work when and where required within all areas of the catering department
• Listen carefully to instructions given by senior staff and carry out duties responsibly and timely
• Monitor staff within the catering department and ensure all food produced is serviced to the highest standard
• Food preparation and servicing with emphasis on quality, freshness and timing
• Assist and monitor catering cleaning procedures and hygiene practices according to HACCP requirements
• Check daily food requisitions and maintain stock level control to prevent wastage
• Ensure all necessary mise-en-place is ready prior to service
• Able to produce a wide range of food styles at any given location (e.g., buffet, plated)
• Maintain good personal hygiene
• Ensure all kitchen equipment are well maintained, regularly checked and report any problems to the department supervisor
• Report for duty on time and in the correct uniform
• Ensure a high standard of personal hygiene and grooming is adhered to
• Follow standard operating procedures (SOPs) at all times

Further recruitment steps will be communicated to shortlisted candidates.