Company Description
FLAVE by Chef Wali is a contemporary burger joint established in 2021 by Chef Wali, offering a variety of handcrafted gourmet burgers and sandwiches. Our concept brings together creativity, passion, and hospitality to deliver a dining experience that goes beyond the ordinary.
Role Description
This is a full-time on-site role located in Abu Dhabi for a Sous Chef. The Sous Chef will assist in the kitchen's daily operations, including food preparation, cooking, and ensuring food quality standards are met. Responsibilities include supervising kitchen staff, maintaining inventory, managing kitchen safety and cleanliness, and assisting in menu development. The Sous Chef will also be responsible for collaborating with the Head Chef to ensure smooth kitchen operations.
Key Responsibilities:
- Assist the Head Chef in managing daily kitchen operations and ensuring smooth workflow.
- Supervise food preparation, cooking processes, and station organisation.
- Maintain consistency in recipes, flavour profiles, portioning, and presentation according to brand standards.
- Lead and support Commis and CDP staff during service times.
- Monitor stock levels, manage inventory rotation, and assist with placing orders.
- Ensure compliance with UAE food safety standards, HACCP requirements, and all company SOPs.
- Train, guide, and develop junior kitchen staff to improve skill levels and performance.
- Ensure cleanliness, hygiene, and safety standards are upheld across all workstations.
- Assist with menu development and contribute ideas for specials and improvements.
- Take full charge of the kitchen when the Head Chef is absent, ensuring operational continuity.
Qualifications:
- Minimum 4 years of total kitchen experience, with 1 year specifically in a Sous Chef role.
- Background in casual dining, gourmet, or high-volume kitchens (UAE experience preferred).
- Formal Culinary Diploma or Certificate in Professional Cookery (preferred but not mandatory).
- Valid UAE Food Handling Certificate; PIC Level 2 certification is an advantage.
- Strong knowledge of HACCP procedures, hygiene requirements, and food safety regulations.
- Proven experience supervising and training kitchen staff.
- Strong organisational, leadership, and time-management skills.
- Ability to work calmly under pressure and manage peak service efficiently.
- Good communication skills and the ability to coordinate with both BOH and FOH teams.
