Junior Sous Chef - Arabic Cuisine
Posted
The Junior Sous Chef - Arabic Cuisine is responsible for supporting the leadership and daily operations of the kitchen, ensuring the consistent preparation and presentation of authentic and contemporary Arabic cuisine within a vibrant dining environment. The role assists in supervising the culinary team, maintaining quality standards, controlling costs, and delivering memorable dining experiences aligned with luxury hospitality expectations.
Main Duties\:
- Support the Head Chef in overseeing the day-to-day culinary operations of the restaurant, ensuring smooth service execution and adherence to established standards.
- Supervise the preparation and presentation of Arabic-inspired dishes, including hot and cold mezze, grilled specialties, flatbreads, salads, and regional favourites.
- Ensure consistency in taste, texture, quality, presentation, and portion control across all menu offerings.
- Lead and support the culinary team during service periods, ensuring efficient workflow, productivity, and timely delivery of dishes.
- Assist in developing seasonal dishes, promotional menus, and signature offerings while maintaining the authenticity and character of Arabic cuisine.
- Train, coach, and mentor Chef de Parties, Demi Chefs de Partie, Commis Chefs, and kitchen attendants to enhance culinary skills and operational performance.
- Conduct regular quality checks on ingredients, food preparation methods, and finished dishes to ensure compliance with established culinary standards.
- Coordinate with restaurant management and service teams to ensure seamless operations, guest satisfaction, and proper handling of special requests and dietary requirements.
- Monitor inventory levels, stock rotation, purchasing requirements, and product quality to ensure efficient kitchen operations and cost control.
- Drive food cost management initiatives through effective forecasting, portion control, waste reduction, and optimal utilization of ingredients.
- Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and occupational health and safety standards at all times.
- Maintain the highest standards of cleanliness, organization, and maintenance throughout food preparation, storage, and service areas.
- Assist with staffing requirements, scheduling, operational planning, and performance management to support business needs.
- Assume responsibility for kitchen operations in the absence of the Head Chef, ensuring standards, productivity, and service levels are consistently maintained.