Job Summary:
We are seeking an experienced Sous Chef to join the Italian Fika restaurant at Jumeirah Beach Hotel. The Sous Chef will assist the Executive Chef in managing kitchen operations, ensuring high-quality food preparation, menu creation, staff management, and overall kitchen efficiency while maintaining service standards.

Responsibilities:

• Supervise and participate in daily food preparation and cooking based on established recipes and guidelines.
• Assist in menu planning, introducing creative dishes using seasonal and high-quality ingredients.
• Ensure compliance with health, hygiene, and safety standards across all kitchen operations.
• Manage kitchen staff training programs and actively contribute to their professional growth.
• Oversee kitchen inventory, including ingredient ordering, stock control, and waste management.
• Maintain and monitor food quality and presentation standards to exceed guest expectations.
• Collaborate with the Executive Chef to develop and implement innovative dining concepts.
• Ensure the kitchen runs smoothly during peak times by coordinating and supporting team members.
• Address guest feedback and ensure any food-related issues are resolved promptly.
• Lead the kitchen team in maintaining cleanliness and organization, adhering to all food safety regulations.

Requirements:

• Minimum 5 years of culinary experience, with at least 2 years as a Sous Chef in a luxury hotel or fine dining restaurant.
• Expertise in Italian cuisine with the ability to create innovative dishes.
• Strong leadership skills and the ability to motivate a diverse kitchen team.
• Proficiency in maintaining food safety standards and handling kitchen equipment.
• Excellent communication and organizational skills.
• Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.
• Passion for culinary arts and a commitment to continuous learning and improvement.

Level of Education:
Culinary diploma or degree in Hospitality Management is preferred.

Work Hours:
Full-time, flexible hours including evenings, weekends, and holidays.

Experience in Months:
60 months (5 years) of culinary experience, including 24 months (2 years) as a Sous Chef.