RESPONSIBILITIES AND DUTIES
Culinary Execution & Quality Control
- Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.
- Run the "Hot Line" or "Pass" during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.
- Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.
- Manage the "tasting process," ensuring all soups, sauces, and purees are tasted and seasoned correctly before service begins.
Team Leadership & Training
- onboard and train new Commis Chefs and Demi Chefs, teaching them the "Qiddiya Way" of chopping, cooking, and plating.
- Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.
- Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.
Inventory & Cost Management
- Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.
- Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.
- Enforce "Waste Management" protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.
Hygiene & Safety
- Enforce strict HACCP compliance, ensuring that "Time and Temperature" logs are filled out accurately for all blast chilling and hot holding.
- Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.
- Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.
REPORTING
- Reports Direct to: Senior Sous Chef / Executive Sous Chef.
- Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.
- Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.
Education & Experience
- Culinary Diploma or Certificate in Professional Cookery.
- Minimum of 6 8 years of kitchen experience.
- At least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurant.
- Sound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profile.
Technical Skills
- Advanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions).
- Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels).
- Ability to run a specific section (e.g., Sauce, Grill, or Larder) independently.
- Understanding of Halal food preparation standards.
COMPETENCIES
Core Competencies
- Consistency: The ability to replicate a dish perfectly 50 times in a row.
- Speed and Accuracy: Working fast without sacrificing quality or safety.
- Communication: Giving clear, loud, and concise instructions during a busy service (e.g., "Ordering 2 Beef, 1 Salmon, 3 minutes away").
- Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigade.
- Calmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked.
