Sous Chef - Hot
Core
Manage hot kitchen operations including sauces, proteins, and plated dishes to ensure exceptional food quality, consistency, and adherence to food safety standards.
Role type
Sous Chef (Hot Kitchen)
Builds
Hot dishes, sauces, and plated meals for hotel guests
Domain
Hospitality / Culinary Arts
Required skills
French culinary techniques, classical cooking methods, food safety protocols, HACCP principles, commercial kitchen equipment operation, inventory management, menu execution, staff supervision, quality control, workflow optimization
Preferred skills
HACCP certification, Arabic language skills, knowledge of international cuisines, contemporary cooking trends
Technologies
Commercial kitchen equipment, cooking technologies
Responsibilities
Oversee hot kitchen stations and manage staff performance, prepare and execute hot dishes with precision, monitor food quality and portion control, coordinate mise en place for peak service, maintain inventory records and assist with food costing, ensure compliance with food safety regulations, collaborate on menu development, train and mentor kitchen staff, conduct quality control checks, manage equipment maintenance, analyze workflows for efficiency
Seniority
Mid-level, hands-on IC