Sous Chef – Bateel International
Sous Chef – UAE
Reports to: Cafe Manager
Job Purpose:
Sous Chef manages the overall kitchen operation and team. They will ensure the highest quality and consistency of Bateel culinary standards and health and safety regulations.
Key Accountabilities:
Service and Operations
- Under guidance from Executive Chef carry out regular audits, in order to audit compliance with legislative and Company requirements, sanitation, health and safety and to monitor customer service and food quality standards.
- To cross-check all HOH checklists, ensuring all completed within company and FS standards
- To maintain up-to-date recipe files that are properly displayed.
- Checking function sheets, ensuring that all food items for special functions are prepared on time, while meeting quality and quantity standards.
Continuous Improvement
- To control on an ongoing basis the following:
- Operation in line with the Cafe Bateel Operation Standards
- Quality levels of receiving, storage, production and presentation of food
- Cleanliness, sanitation and hygiene
- Operating cost, food cost
- Guest satisfaction
- Employee Satisfaction
Financial
- To ensure Cafe food cost, policies and procedures are followed.
- To monitor inventory levels, ensuring breakages are kept to a minimum, wastage control/ par level review, miscounts reduced to minimum.
- To ensure an adequate supply of raw material by checking stock levels daily and preparing details for requisitions of supplies.
Team Management
- Build and motivate an engaged, cohesive senior kitchen team to deliver service standards by ensuring their welfare, safety, training and development.
- Along with Head Chef / Area Chef coordinate issuance team with objectives using annual KPIs and monitor by providing regular, constructive feedback and training that keeps staff upbeat and engaged (via 121s and yearly appraisals).
- Prepare and monitor the leave planner and ensure that leave and time off in lieu (PH) is planned fairly according to the business need.
- Contribute to the training of the culinary team & FOH members if necessary,
- With coordination of Area Chef / Head Chef, to motivate, coach, counsel culinary team members, in order to achieve the standards of performance.
Hygiene, Health and Safety
- To conduct regular health and safety audits in the store and to take prompt and effective remedial action to ensure that the restaurants are operating well above the minimum requirements of the brand and Company.
- With no exception complies with all hygiene, sanitation and food safety guidelines as laid out by the Company, in line with local Country Laws, and regulations. This includes food expiration, fire and first aid regulations.
- To ensure the kitchen, including machines, furniture, equipment and utensils are clean and in working condition at all times, promoting a hygienic and safe environment.
Quality and Brand Standards
- Lead as an exemplary Bateel brand ambassador inside and outside of work via the following:
- Ensure the adherence to grooming guidelines for themselves and enforcing the same with their team members.
- Ensuring the consistent presentation of food, product and quality are as per the guidelines.
Job Details
| Posted Date: | 2025-10-13 |
| Job Location: | United Arab Emirates – Dubai |
| Job Role: | Hospitality and Tourism |
| Company Industry: | Industrial Production |
Preferred Candidate
| Career Level: | Mid Career |
