sous chef

Key Responsibilities:

1. Assist the Head Chef in managing daily kitchen operations.

2. Supervise and coordinate kitchen staff to ensure efficient workflow.

3. Prepare and oversee the preparation of authentic Middle Eastern dishes (mezze, kebabs, grilled items, shawarma, rice dishes, sauces, etc.).

4. Ensure consistency in taste, presentation, and portion control according to company standards.

5. Monitor food quality, freshness, and storage in compliance with hygiene and food safety standards (HACCP).

6. Control food cost, minimize waste, and manage inventory effectively.

7. Train and mentor junior kitchen staff to maintain high performance and discipline.

8. Assist in menu planning, recipe development, and seasonal menu updates.

9. Ensure kitchen cleanliness and compliance with health and safety regulations.

10. Act as Head Chef in their absence.

Qualifications:

1. Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years as Sous Chef or Senior CDP.

2. Strong experience in Middle Eastern cuisine is required.

3. In-depth knowledge of spices, grilling techniques, hot & cold mezze preparation, and traditional Middle Eastern cooking methods.

4. Strong leadership and team management skills.

5. Good understanding of food cost control and kitchen administration.

6. Ability to work under pressure in a fast-paced environment.

7. Strong commitment to hygiene, cleanliness, and kitchen discipline.

8. A culinary diploma or relevant certification is preferred.