RTC-1 Employment Services
Job description / Role
Sous Chef up to 6K AED for a High-End Casual Dining Restaurant in Dubai, UAE
• Plans the activities of and schedules all food production and food service sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Hires, disciplines, and when necessary, recommends termination of food production and food service sanitation employees according to venue guidelines and policies
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Keeps cooking stations stocked, especially before and during prime operation hours
• Ability to define problems, collect data, establish facts and draw valid conclusions
• Oversees and organizes kitchen stock and ingredients
• Leads kitchen team in chef’s absence
• Assists head chef with menu creation
