Position: Sous Chef
Department: Kitchen
Reports To: Head Chef

Job Summary:

The Sous Chef is a vital part of the kitchen team, working directly under the Head Chef to ensure the smooth operation of kitchen activities. This role involves assisting with food preparation, managing kitchen staff, maintaining high-quality food standards, ensuring cleanliness, and helping in the day-to-day management of kitchen operations.

Key Responsibilities:

• Supervising Kitchen Staff: Lead, train, and motivate kitchen team members to ensure consistency, quality, and timely preparation of meals. Assign tasks and monitor progress.
• Assisting in Menu Creation: Work with the Head Chef to develop new dishes, refine current offerings, and adjust menus based on seasonality and guest feedback.
• Food Preparation & Cooking: Oversee food preparation and cooking, ensuring high standards of food quality, taste, and presentation. Prepare and cook meals during peak hours as needed.
• Quality Control: Ensure that every dish leaving the kitchen meets the restaurant’s standards for taste, appearance, and quality. Perform quality checks regularly throughout service.
• Inventory Management: Monitor inventory levels and assist in ordering kitchen supplies. Ensure all ingredients are stocked and stored properly to avoid waste and ensure freshness.
• Health and Safety Compliance: Ensure the kitchen adheres to health, safety, and sanitation standards, including proper food storage, preparation, and cleanliness protocols.
• Staff Management: Assist with the scheduling of kitchen staff and manage daily operations to ensure the kitchen runs efficiently. Handle any staffing issues that may arise.
• Collaboration: Work closely with the Head Chef and front-of-house team to ensure smooth communication and coordinated service during busy periods.

Qualifications:

• 3-5 years in Food and beverage management and hospitality industry
• Excellent communication and interpersonal skills
• Positive attitude and a passion for delivering great customer service
• Proven experience as a Sous Chef or in a similar role in a professional kitchen environment.
• Excellent knowledge of cooking techniques and kitchen operations.
• Strong leadership skills with the ability to train, manage, and inspire kitchen staff.
• Ability to work well under pressure in a fast-paced environment.
• Exceptional attention to detail, especially in food presentation and quality.
• Ability to manage inventory and ensure effective stock control.
• Good understanding of food safety and sanitation guidelines.
• Strong attention to detail and organizational skills
• Must be flexible to work in shifts, including weekends and holidays

Interested candidates for any of the above positions should submit an application letter, a detailed copy of their cv,names and contact information (Email addresses and telephone numbers) of three referees. The candidate must clearly indicate the title of the position applied for (as it appears in the advertisement )on the heading of the email. Application should be submitted to the Human Resources email, hr@ramadaresortdar.com