Job Summary:
We are looking for an experienced Sous Chef to join our team at the Pool and Beach Restaurant at Jumeirah Marsa Al Arab. This role involves managing daily kitchen operations, ensuring high food quality, and maintaining luxury service standards while contributing to the culinary excellence of our beachfront dining experience.

Responsibilities:

• Prepare and cook high-quality dishes in line with menu guidelines, ensuring consistent taste, presentation, and portion control.
• Assist the Chef de Cuisine in setting and maintaining food quality and service standards, ensuring compliance with the group’s policies and procedures.
• Supervise and oversee kitchen staff to ensure smooth operations, providing training and motivation to uphold culinary standards.
• Optimize kitchen resources, including food, energy, labor, and water usage, to improve efficiency while maintaining quality.
• Stay up-to-date with culinary trends, techniques, and innovations to enhance menu offerings and guest experiences.
• Ensure all kitchen operations adhere to health, safety, and hygiene standards, including compliance with HACCP and Jumeirah policies.
• Supervise the preparation and presentation of dishes, ensuring all plates leaving the kitchen meet established quality standards.
• Oversee daily kitchen records, including labeling, stock rotation, and inventory management, ensuring proper documentation and storage practices.
• Communicate effectively with the Executive Sous Chef and other senior kitchen staff to address issues and implement solutions for smooth kitchen operations.
• Lead by example in the absence of senior chefs, taking responsibility for kitchen management and decision-making as needed.

Requirements:

• Proven experience as a Sous Chef in high-end restaurants or luxury hospitality brands, with a focus on a la carte service.
• Strong knowledge of international culinary techniques and cooking methods, with experience in various cuisines.
• Formal culinary training or education from a recognized institution.
• Excellent leadership and communication skills, with the ability to mentor and develop a diverse kitchen team.
• Strong organizational and multitasking abilities, with experience in managing kitchen operations in a fast-paced environment.
• Commitment to maintaining the highest standards of food quality, hygiene, and safety in all kitchen operations.