SOUS CHEF (ARABIC)

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 the Café del Mar 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 Café 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.

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 Café 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.