Sous Chef

Responsibilities

• Assist the Executive Chef in planning, developing, and executing daily menus
• Oversee food preparation, cooking, and plating to ensure consistency and quality
• Supervise and mentor kitchen staff on cooking techniques and safety protocols
• Monitor food safety and hygiene standards, including halal compliance
• Manage kitchen inventory, track food costs, and implement cost-control measures
• Coordinate workflow during peak service times and manage kitchen scheduling
• Conduct quality checks on all prepared dishes before service
• Train kitchen staff on new recipes and food safety procedures
• Maintain organized and clean kitchen stations and equipment

Requirements

• Minimum 5 years of professional culinary experience
• At least 2 years in a sous chef or senior kitchen management role
• Expertise in food preparation, cooking techniques, and menu development
• Strong knowledge of food safety, hygiene standards, and HACCP principles
• Experience managing kitchen staff in high-volume environments
• Proficiency in inventory management, food costing, and budget control
• Ability to work flexible hours, including early mornings and peak service times
• Valid food handling and safety certification

Preferred Qualifications

• Experience in corporate or employee dining operations
• Knowledge of Middle Eastern and international cuisines
• Proficiency with food service management software

About the Company

Sofitel Al Hamra Beach Resort is part of the AccorHotel group.