The Sous Chef is a vital member of the culinary leadership team, responsible for supporting the Head Chef in managing daily kitchen operations and delivering a consistently high standard of cuisine. This role combines hands-on culinary expertise with team supervision, ensuring smooth service, precise execution, and adherence to food safety protocols. The Sous Chef contributes to menu development, oversees food preparation and presentation, and plays a key role in training and motivating the kitchen brigade. With a focus on creativity, efficiency, and guest satisfaction, the Sous Chef helps bring experience to life in a dynamic beachside environment.
Key Responsibilities
Kitchen Leadership Operations
- Support the Head Chef in supervising kitchen operations and coordinating with service and bar teams.
- Ensure consistent quality and presentation of all dishes.
- Maintain cleanliness and organization across all kitchen areas.
- Ensure compliance with health, safety, hygiene, and HACCP standards.
- Assist in inventory management and supplier coordination.
- Help monitor food and labor costs, minimizing waste and supporting profitability.
Menu Development Culinary Innovation
- Contribute ideas for new menu items aligned with Caf del Mar's brand and guest preferences.
- Ensure adherence to recipes and presentation standards.
- Stay informed on culinary trends and support innovation in the kitchen.
Team Management Training
- Assist in training and mentoring kitchen staff.
- Help manage staff scheduling and daily task assignments.
- Provide feedback and support team development.
Guest Experience Special Events
- Support special events, promotions, and VIP functions in collaboration with restaurant management.
- Engage with guests when needed to ensure satisfaction with food quality.
- Address guest concerns related to food professionally and promptly.
Stewarding Sanitation
- Oversee stewarding practices and ensure proper sanitation of equipment and utensils.
- Conduct inspections to maintain food safety standards.
Administrative Financial Responsibilities
- Assist in preparing kitchen-related reports and maintaining operational records.
- Support compliance with company policies and procedures.
Qualifications
- Minimum 5 years of experience in a high-volume, upscale restaurant or beach club, with at least 2 years in a Sous Chef role.
- Culinary degree or equivalent professional training preferred.
- Strong leadership and communication skills.
- Experience in menu development, kitchen operations, and HACCP compliance.
- Excellent organizational and time management abilities.
- Proficiency in inventory and cost control.
- Creativity, attention to detail, and a passion for hospitality.
- Flexibility to work shifts, weekends, and holidays
Physical Requirement
- Ability to stand for extended periods and work in a fast-paced kitchen environment.
- Manual dexterity to handle kitchen equipment and tools.
- Able to work in both indoor and outdoor environments, as required by the restaurant's location.
Additional Information
- The work location is Yas Bay, Waterfront, Yas Island, Abu Dhabi.
- Please ensure you are willing and able to work within the Abu Dhabi area before applying.
