Role Description This is a full-time, on-site role for an experienced Sous Chef at Nammos Resort AMAALA, located in Al Wajh. The Sous Chef is responsible for offer guests an exceptional dining experience and to be a key element of their journey. In addition, to provide food service to restaurant patrons. To lead the culinary staff whilst on their shift and monitor waiting duties through to completion. To handle work-related problems and resolve them in a positive and professional way.
Qualifications Minimum of 3-5 years of progressive experience in a high-volume, quality-focused kitchen. Previous experience in a Sous Chef or Junior Sous chef role is highly preferred. A culinary degree or equivalent apprenticeship is highly desirable.
Key Duties and Responsibilities
Collaborate with the Chef de Cuisine and Executive Chef to plan, design, and execute innovative menus and culinary highlights for all outlets, adapting to market trends and ensuring a world-class reputation.
Lead kitchen operations during service, actively working the line to ensure every dish meets the highest standards of quality, plating, and recipe adherence.
Engage with guests to ensure satisfaction and be fully knowledgeable of all restaurant features and local activities to answer any inquiry.
Lead, motivate, and develop the culinary team, fostering a positive, team-oriented environment and acting as a role model for excellence.
Conduct on-the-job training, coaching employees on advanced culinary techniques and our "Clean as you Go" methodology.
Manage team scheduling, ensure professional grooming standards are met, and handle work-related problems with a positive, professional approach.
Manage all kitchen outlets, overseeing the quality, handling, and storage of all food items to minimize waste and achieve forecasted food and labor costs.
Control kitchen costs by managing requisitions, conducting daily physical inventories, and ensuring proper use of supplies.
Oversee all maintenance needs, submitting work orders for repairs to ensure a safe and fully functional environment.
Champion and enforce the highest standards of hygiene and sanitation across all food production and work areas.
Ensure all food is protected from contamination and that the kitchen consistently meets or exceeds all health and safety regulations.