Sous Chef

Department: Kitchen
Reports To: Executive Chef

Job Summary:
Assists the Executive Chef in managing kitchen operations, menu planning, and food preparation to ensure high-quality dining experiences. The ideal candidate must have at least 5 years of experience as a Sous Chef and be fluent in Arabic and Kurdish, with English considered a plus.

Key Responsibilities:

• Supervise kitchen staff to maintain food quality and consistency.
• Assist in menu planning, cost control, and inventory management.
• Ensure strict compliance with food safety and hygiene standards.
• Train and mentor junior chefs and kitchen staff to enhance skills and performance.
• Manage kitchen operations in the absence of the Executive Chef.
• Coordinate with the F&B team to ensure smooth and efficient service.
• Oversee food presentation, portion control, and kitchen workflow.
• Monitor kitchen equipment and report maintenance needs.