Position Summary:
The Sous Chef you are responsible for managing all kitchen operations, ensuring high standards of food preparation, presentation, and hygiene. This role involves supervising kitchen staff, maintaining kitchen efficiency, and contributing to menu creation while upholding quality and cost controls. The Sous Chef plays a key role in providing exceptional culinary experiences for guests.
- Location: Baghdad, Iraq
Key Responsibilities:
Culinary Operations
- Assist in planning and executing menus that align with the hotel’s standards and guest preferences.
- Prepare and cook dishes to maintain consistency and quality.
- Ensure all food items are prepared in compliance with established recipes, portion controls, and presentation standards.
- Supervise the preparation and presentation of all dishes, ensuring they meet quality expectations.
Team Management
- Assist in hiring, training, and mentoring kitchen staff.
- Assign duties to kitchen team members and ensure tasks are completed efficiently.
- Monitor kitchen staff performance and provide feedback or corrective action when necessary.
- Lead kitchen operations during the absence of the Executive Chef.
Cost Management
- Assist in controlling food costs by monitoring inventory, minimizing waste, and ensuring proper storage of ingredients.
- Coordinate with the purchasing department to source high-quality ingredients at optimal costs.
- Ensure accurate portioning and food preparation techniques to avoid wastage.
Hygiene and Safety
- Ensure all kitchen staff adhere to health and safety regulations, including food handling and sanitation standards.
- Maintain cleanliness and organization of the kitchen and all workstations.
- Conduct regular checks to ensure compliance with food safety guidelines.
Menu Development
- Contribute to menu innovation, incorporating seasonal ingredients and trends.
- Collaborate with the Executive Chef to test and refine new recipes.
- Gather feedback from guests and staff to enhance menu offerings.
Qualifications and Skills:
- Proven experience as a Sous Chef or similar role in a high-volume kitchen or hotel environment.
- Strong knowledge of various cooking techniques and cuisines.
- Leadership and team management skills.
- Excellent communication and interpersonal skills.
- Ability to work under pressure and multitask in a fast-paced environment.
- Familiarity with food cost control and inventory management.
- Certification in Culinary Arts or equivalent professional training is preferred.
- Knowledge of food safety standards (e.g., HACCP).