Sous Chef

Seven Club

Oversee and coordinate all kitchen operations with effective communication and organisation.

Ensure kitchens and storage areas are in the best working condition, adhering to the highest hygiene standards.

Develop menus, budgets, and product purchase plans, ensure quality control of delivered goods and proper storage practices.

Guide team members, establish performance standards, and monitor outcomes effectively.

Create a positive work environment, provide constructive feedback, and exemplify professional management practices.

Actively participate in food preparation, ensuring top-tier performance in front and back-of house operations.

Oversee kitchen staff schedules, conduct evaluations and appraisals, motivate the team, and enforce regulations.

Design and supervise visually appealing and decorative food displays.

Manage costs through meticulous recipe preparation, price comparisons, and process inspections.

Train, mentor, and motivate kitchen staff to exceed established food preparation standards consistently.

Maintain food safety compliance in storage, preparation, and service, while overseeing HACCP documentation.

Coordinate with Food & Beverage, HR, Engineering, Housekeeping, and Finance for seamless operations.

Lead monthly kitchen and back-of-house inspections with relevant departments.

Deliver exceptional service to enhance customer satisfaction and loyalty.

Foster sound financial decision-making, honesty, and integrity in all operations.

Manage correspondence in English and Arabic and oversee office operations in the absence of the Executive Chef.

Substitute for chefs on leave to maintain operational continuity.

Ensure superior quality standards are identified, monitored, and maintained across all culinary operations.

Core Competencies:

This position demands strong leadership, excellent organisational skills, exceptional culinary expertise, a focus on customer satisfaction, and an unwavering commitment to excellence in all aspects of the role