Job Description

Roles & Responsibilities

Culinary Operations

• Support the Executive Chef in managing all kitchen operations and food production activities across all outlets.
• Ensure consistent food quality, taste, presentation, and portion standards are maintained at all times across all restaurant concepts.
• Take a leading role in enhancing the quality, authenticity, and consistency of Oriental and Arabic cuisine offerings.
• Contribute to menu engineering, recipe development, and new culinary initiatives to improve guest satisfaction and outlet performance.
• Ensure efficient operation of cloud kitchens with strong focus on food consistency, packaging quality, and delivery standards.
• Supervise food preparation and service to ensure operational efficiency during all meal periods.
• Ensure all food products are prepared according to approved recipes and standards.
• Coordinate closely with restaurant managers and service teams to maintain smooth daily operations.
• Monitor food trends and recommend innovative ideas to improve competitiveness and guest experience.

u>KPI & Performance Delivery/u>

The Sous Chef is expected to consistently achieve and support the following operational KPIs:

• Improvement of guest satisfaction scores related to food quality and presentation.
• Consistency in food quality standards across all outlets and cuisines.
• Enhancement of Oriental and Arabic cuisine offerings and guest feedback performance.
• Reduction of food wastage and achievement of food cost targets.
• Timely execution of menu changes, promotions, and seasonal offerings.
• Maintenance of kitchen productivity and operational efficiency.
• Compliance with HACCP and hygiene audit requirements.
• Reduction of guest complaints related to food quality or delays.
• Continuous development and training of kitchen team members.
• Successful implementation of new food initiatives and quality improvement programs.

u>Leadership & Team Management/u>

• Lead, train, supervise, and motivate kitchen staff professionally across all assigned kitchens.
• Ensure proper discipline, grooming, hygiene, and professionalism within the culinary team.
• Conduct regular on-the-job training sessions to improve culinary techniques and operational standards.
• Support a positive and productive work environment focused on teamwork and accountability.
• Assist in staff scheduling and manpower planning according to business needs.

u>HACCP & Food Safety/u>

• Fully implement and maintain HACCP procedures and food safety standards across all kitchen operations.
• Ensure full compliance with local health regulations, hygiene requirements, and company policies.
• Conduct regular kitchen inspections and ensure proper documentation of HACCP procedures.
• Ensure proper food handling, storage, labeling, stock rotation, and sanitation practices are followed at all times.

Desired Candidate Profile

Proven experience as a Sous Chef or Senior Chef de Cuisine within hotels or multi-outlet operations.

• Strong experience in Oriental and Arabic cuisine is highly preferred.
• Oriental Chef experience will be considered a major advantage.
• Experience managing multiple restaurant concepts and high-volume kitchen operations is highly preferred.
• Strong leadership, communication, and operational management skills.
• Excellent understanding of HACCP implementation and food safety standards.
• Ability to work under pressure in a fast-paced environment.
• Strong focus on quality, consistency, cost control, and operational KPI delivery.
• Creative mindset with passion for culinary excellence and continuous improvement.