International / Mediterranean Sous Chef
Job Summary Assist in the supervising and running of the department according to set guidelines and supervise the smooth production and service of food from the kitchen Possess excellent culinary and presentation skills - ensuring all dishes are prepared according to specification and served at the correct quality, portion size and temperature Manage kitchen team – briefing, supervising and motivating team members Have the ability to multitask and work efficiently under pressure Have a thorough knowledge of food hygiene and health and safety and train teams on this. Work side by side with the owner to create daily menus and specials Teach, train, and mentor the staff Unwavering dedication to the product and brand - no shortcuts. Strong understanding of labour cost, food cost, and budgets Ability to work between multiple concepts. Maintain a professional and positive culture Great communication skills The candidate will ensure that the kitchen operates in a timely way that meets our quality standards Skills required Must be highly Knowledgeable in International and GCC Gulf food; must have the ability to prepare special meals or substitute items, assist cooks and kitchen staff with various tasks. The candidate will ensure that the kitchen operates in a timely way that meets our quality standards. Education Mandatory: Hotel Management Experience Minimum 2 years relevant experience.