Sous Chef

• Kitchen Coordination: Oversee and coordinate all kitchen operations with effective communication and organisation.
  
• Facility Management: Ensure kitchens and storage areas are in the best working condition, adhering to the highest hygiene standards.
  
• Planning & Procurement: Develop menus, budgets, and product purchase plans, ensure quality control of delivered goods and proper storage practices.
  
• Performance Management: Guide team members, establish performance standards, and monitor outcomes effectively.
  
• Leadership Excellence: Create a positive work environment, provide constructive feedback, and exemplify professional management practices.
  
• Hands-On Leadership: Actively participate in food preparation, ensuring top-tier performance in front and back-of house operations.
  
• Team Management: Oversee kitchen staff schedules, conduct evaluations and appraisals, motivate the team, and enforce regulations.
  
• Creative Food Presentation: Design and supervise visually appealing and decorative food displays.
  
• Cost Control: Manage costs through meticulous recipe preparation, price comparisons, and process inspections.
  
• Staff Training & Development: Train, mentor, and motivate kitchen staff to exceed established food preparation standards consistently.
  
• Health & Safety: Maintain food safety compliance in storage, preparation, and service, while overseeing HACCP documentation.
  
• Interdepartmental Collaboration: Coordinate with Food & Beverage, HR, Engineering, Housekeeping, and Finance for seamless operations.
  
• Inspections: Lead monthly kitchen and back-of-house inspections with relevant departments.
  
• Customer-Focused Service: Deliver exceptional service to enhance customer satisfaction and loyalty.
  
• Business Integrity: Foster sound financial decision-making, honesty, and integrity in all operations.
  
• Administration: Manage correspondence in English and Arabic and oversee office operations in the absence of the Executive Chef.
  
• Chef Tournant Duties: Substitute for chefs on leave to maintain operational continuity.
  
• Quality Control: Ensure superior quality standards are identified, monitored, and maintained across all culinary operations.

Requirements

• Proficient in multiple cuisines to uphold and enhance the restaurant's reputation.
  
• Hands-on, proactive approach to all sides of food service.
  
• Strong knowledge of and compliance with HACCP, TACCP, VACCP standards.
  
• Culinary degree from an accredited university/college.
  
• Minimum of 6 years of experience in a 5-star hotel, resort, cruise ship, or high-profile restaurant environment.
  
• At least 3 years as a Sous Chef in a 5-star setting, preferably in a multinational environment.
  
• Strong leadership and motivational skills to enhance employee productivity and satisfaction in the kitchen.
  
• Familiarity with supplies, equipment, and modern culinary techniques.
  
• Expertise in food ordering, cost control, and inventory management.
  
• Up-to-date knowledge of culinary trends and quality standards in the Middle East and Europe.
  
• Proven experience in planning, organising, executing , and events.
  
• Strong command of English, both written and verbal.

Benefits

• Competitive Salary: Based on experience and role responsibilities
  
• Club Access: Full access to SEVEN Wellness Club facilities and classes
  
• F&B Discount: 50% off all in-house food and beverage items at The Dose by Silvena
  
• Career Growth: Opportunities to grow across SEVEN’s expanding group of brands
  
• Supportive Culture: A team-oriented environment that values initiative, professionalism, and well-being