Sous Chef at Elvaridah

Job Summary

• The Sous Chef plays a key leadership role in the kitchen, assisting the Executive Chef in overseeing the daily culinary operations. 
• This position ensures consistent food quality, presentation, hygiene, and kitchen staff performance, contributing to an exceptional guest dining experience in the hotel.

Key Responsibilities

• Assist the Executive Chef in planning and directing food preparation and culinary activities.
• Supervise and coordinate kitchen staff and activities to ensure efficiency and high standards.
• Ensure all food is prepared to specification and presented attractively.
• Monitor kitchen operations, including cleanliness, food safety, and sanitation procedures in accordance with hotel and regulatory standards.
• Manage inventory, ordering, and receiving of food supplies in coordination with the Executive Chef.
• Help develop and test new menu items and contribute to food costing and pricing.
• Train, mentor, and support kitchen staff, promoting a positive and productive work environment.
• Step into the role of Executive Chef during their absence, maintaining continuity in kitchen leadership.
• Collaborate with other departments (e.g., Events, F&B) to support hotel functions and banquets.
• Ensure timely service and resolve issues quickly and efficiently.

Qualifications

• Degree or Diploma in Culinary Arts or related field.
• Minimum 3-5 years of culinary experience, with at least 1-2 years in a supervisory or sous chef role.
• Experience in a hotel or high-volume kitchen environment is preferred.
• Strong leadership, time management, and organisational skills.
• In-depth knowledge of food safety standards, kitchen equipment, and culinary techniques.
• Creativity in menu development and problem-solving.
• Ability to work flexible hours, including weekends and holidays.

Working Conditions:

• Fast-paced hotel kitchen environment.
• Standing for long periods and working in high-heat areas.
• May require evening, weekend, and holiday shifts.