Summary
Estithmar Holding is seeking a Sous Chef to support kitchen operations and uphold food quality, consistency, presentation, and safety standards. The role includes preparing and checking dishes, assisting with menu development and budgets, supervising kitchen staff, and managing supplies and inventory. Candidates should have a bachelor's degree in Culinary Arts or a related field and at least 8 years of work experience, including 5 years of relevant experience. Two years of GCC experience is a plus.
The posting
As published on estithmarholding.com. Pulled from the employer's site and shown as they wrote it.
Job Summary
The Sous Chef assists in overseeing all aspects of kitchen operations, including food preparation, cooking, and presentation. They are responsible for maintaining high culinary standards, ensuring the quality and consistency of dishes, and adhering to food safety and sanitation regulations. Additionally, Sous Chefs may assist in menu planning, recipe development, and inventory management. They also supervise kitchen staff, delegate tasks, and provide training and guidance to ensure efficient and effective kitchen operations.
Job Roles & Responsibilities
Leads in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
Assists in designing / helping the Executive Chef in developing food and drink menus and ensure alignment of budgets.
Ensuring the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writing environmental health reports when necessary.
Supervises and inspects all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Leads in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock.
Ensures that all culinary operations manuals are prepared and updated
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
Monitors holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Job Knowledge
Proficient in a wide range of cooking techniques, cuisines, and food preparation methods to oversee kitchen operations effectively.
Strong leadership and management skills to supervise kitchen staff, delegate tasks, and maintain a cohesive team environment.
Excellent organizational skills to prioritize tasks, manage kitchen workflow efficiently, and ensure timely food production.
Keen attention to detail to maintain high standards of food quality, presentation, and consistency.
Ability to work well under pressure, adapt to changing priorities, and problem-solve effectively in a fast-paced kitchen environment.
Job Experience
Minimum 8 year(s) working experience, 5 year(s) relevant working experience, 2 year (s) GCC is a plus
Competencies
Leadership_321977503
Resilience
Quality_321977507
Agility
Quality Management L3
Culinary Techniques L3
Food Safety and Sanitation L3
Food Presentation L3
Stocks and Sauces L3
AI Fluency
Education
Bachelor's Degree in Culinary Arts or any related field