Job Description

We are seeking a highly skilled and dynamic Sous Chef with extensive experience in the catering industry to join our team in the UAE. As a Sous Chef for our office site-based catering services, you will be responsible for overseeing daily food preparation, managing kitchen staff, ensuring high standards of food quality and hygiene, and contributing to the overall culinary vision for our office-based catering operations. This is an exciting opportunity to work within a real estate development project where catering services are essential for daily operations and corporate events.

Responsibilities:

Daily Operations:

Assist the Executive Chef in managing the daily kitchen operations, ensuring timely and efficient food preparation for office staff, corporate meetings, and events.

Menu Planning & Execution:

Collaborate in menu creation based on dietary needs, seasonality, and client preferences. Ensure that all menu items are prepared and presented to the highest standard.

Team Management:

Lead, train, and motivate a team of kitchen staff, ensuring effective teamwork and high levels of performance. Manage shifts and delegate tasks to kitchen assistants, cooks, and servers.

Food Quality & Safety:

Ensure the consistent quality of all food items, ensuring they meet taste, presentation, and safety standards. Oversee food preparation areas to ensure compliance with hygiene and safety regulations (HACCP, local health codes).

Inventory & Ordering:

Assist with inventory control, ordering, and stock management to ensure the kitchen is adequately stocked with all necessary ingredients and supplies. Minimize food wastage through careful planning and portion control.

Catering Events:

Oversee the execution of catering for corporate meetings, special events, and any ad-hoc functions on-site. Coordinate with event planners to understand catering requirements and ensure smooth delivery.

Cost Control & Budgeting:

Monitor food costs, ensuring food preparation stays within the allocated budget. Assist in managing food costs and reducing waste by maintaining proper stock rotation and portion control.

Health & Safety Compliance:

Enforce all food safety and cleanliness standards. Regularly inspect the kitchen for compliance with health regulations and ensure all equipment is maintained and in good working order.

Client Liaison:

Occasionally interact with internal clients (employees, corporate clients) to ensure that catering needs are being met and to resolve any issues promptly.

Qualifications:

Experience:

At least 3-5 years of experience as a Sous Chef in a catering or corporate catering environment, with a strong understanding of large-scale food preparation, particularly for office-based settings or events.

Culinary Expertise:

Comprehensive knowledge of culinary techniques, food safety, and hygiene practices. Strong experience in preparing a variety of cuisines for different dietary needs (e.g., vegetarian, gluten-free, halal).

Leadership Skills:

Proven experience in managing kitchen teams, training staff, and delegating tasks. Ability to manage a high-pressure kitchen environment while maintaining calm and ensuring quality standards.

Communication Skills:

Strong interpersonal and communication skills with the ability to interact effectively with internal clients and external event coordinators.

Organization:

Excellent time management and organizational skills with the ability to prioritize tasks and work under pressure.

Education:

Culinary degree or equivalent formal training in culinary arts is preferred.

Job Type: Full-time

Experience:

* Sous Chef: 3 years (Required)