Sous Chef (Arabic Nationality)

To support the Chef de Cuisine in the efficient operation of the Employee Restaurant as a high-performing and cost-effective service outlet, delivering consistent, nutritious, and high-quality meals for employees.

The role involves assisting in planning and organizing daily food production, supervising kitchen staff, ensuring adherence to hygiene and safety standards, and maintaining food quality, consistency, and cost control in line with company standards.

The Sous Chef will help manage inventory, reduce waste, and ensure timely service while fostering a positive and productive kitchen environment.