Job Summary:
We are seeking a talented and dedicated Sous Chef Specialty to join our culinary team at Kaleidoscope, Atlantis, The Palm. In this role, you will assist the Chef De Cuisine in managing kitchen operations, ensuring high-quality food preparation, and delivering exceptional dining experiences for our guests.

Responsibilities:

• Assist the Chef De Cuisine in overseeing kitchen operations, ensuring consistency in food quality and presentation.
• Manage and train kitchen staff, fostering a positive work environment and encouraging teamwork.
• Develop and prepare innovative menus that align with restaurant standards and guest preferences.
• Monitor food preparation processes to ensure compliance with health and safety regulations.
• Coordinate inventory management, including ordering supplies and managing stock levels.
• Assist in budgeting and cost control initiatives to maximize profitability while maintaining quality.
• Conduct regular kitchen inspections to ensure cleanliness and organization.
• Step in for the Chef De Cuisine during their absence, leading daily briefings and operational meetings.
• Collaborate with other departments to plan and execute special events or themed nights.
• Stay updated on culinary trends and techniques, incorporating them into menu offerings.

Requirements:

• Diploma in Culinary Arts or a related field.
• Minimum of 5 years of professional kitchen experience, with at least 2 years in a supervisory role.
• Strong background in a variety of cuisines, with a focus on innovative cooking techniques.
• Proven leadership skills, with the ability to motivate and develop a diverse team.
• Excellent communication and organizational skills.
• Strong understanding of food safety regulations and kitchen sanitation practices.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Passion for culinary excellence and a commitment to guest satisfaction.

Level of Education:
Diploma in Culinary Arts or a related field.

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

Experience in Months:
60+ months (5 years) in a professional kitchen, with at least 24 months (2 years) in a supervisory role.