Sous Chef

Role summary: Second-in-command of the kitchen. Runs daily production and the brigade on shift, and deputizes for the Head Chef.

Key responsibilities

• Lead the kitchen during service, setting priorities and controlling ticket times and quality.
• Supervise, train and roster Commis Chefs, Chefs de Partie and Stewards.
• Develop and cost dishes with the Head Chef; maintain standard recipe cards and plating guides.
• Order and control stock, minimize waste and keep food cost within target.
• Enforce HACCP, allergen controls and Dubai Municipality standards; lead internal audits.
• Check equipment upkeep and raise maintenance requests.
• Run the kitchen in the Head Chef's absence, including briefings and staff discipline.

Requirements

• Culinary diploma or degree.
• 5+ years' kitchen experience, including at least 2 years as Chef de Partie or Junior Sous Chef in a quality hotel or restaurant.
• Advanced food safety certificate (PIC Level 3 / HACCP Level 3 or equivalent).
• Proven team leadership, food costing and menu development skills.
• Working knowledge of inventory or recipe-costing software.
• Fluent English; flexible to work evenings, weekends and holidays.

Click apply in the careers section of: www.thebussolagroup.com or send your CV, portfolio, and a short introduction to: [email protected]