Sous Chef Required in Oman

A Sous Chef is a vital member of the culinary team, serving as the second-in-command in the kitchen and assisting the Head Chef in overseeing daily kitchen operations. This role involves supervising kitchen staff, ensuring food quality, managing inventory, and maintaining a safe and organized workspace. The Sous Chef plays a pivotal role in menu planning, food preparation, and delivering an exceptional dining experience to guests.

Key Responsibilities

Kitchen Supervision and Leadership

• Oversee the kitchen team during meal preparation and service to ensure efficiency and quality.
• Delegate tasks and provide guidance to cooks, chefs, and other kitchen staff.
• Assist the Head Chef in training, mentoring, and evaluating team members.
• Step into the Head Chef’s role during their absence to maintain smooth kitchen operations.

Menu Preparation and Execution

• Collaborate with the Head Chef in developing and refining menus.
• Ensure that all dishes are prepared and presented to meet the restaurant’s standards.
• Maintain consistency in flavor, appearance, and portion sizes across all meals.
• Innovate new recipes and techniques to enhance the menu and guest experience.

Quality and Inventory Management

• Monitor ingredient freshness and food quality to deliver exceptional dishes.
• Manage kitchen inventory, placing orders for ingredients and supplies as needed.
• Minimize waste by implementing efficient storage and usage practices.
• Conduct regular inspections of food storage and preparation areas to ensure compliance with health and safety regulations.

Safety and Hygiene Compliance

• Enforce strict adherence to hygiene and food safety standards in the kitchen.
• Ensure the cleanliness of all kitchen equipment, tools, and surfaces.
• Conduct regular safety checks and address any potential hazards promptly.

Collaboration and Communication

• Work closely with the Head Chef, front-of-house staff, and management to coordinate meal services.
• Participate in team meetings to discuss improvements, feedback, and upcoming events.
• Provide feedback to kitchen staff and encourage open communication for operational success.

Qualifications and Skills

• Diploma or degree in Culinary Arts or a related field.
• Proven experience in a professional kitchen, with at least 2-3 years in a supervisory role.
• Strong knowledge of cooking techniques, food preparation, and kitchen management.
• Exceptional organizational and time-management skills.
• Ability to work under pressure in a fast-paced environment.
• Excellent leadership and interpersonal skills to motivate and manage a team.
• Creativity and a passion for delivering high-quality dishes.
• Familiarity with food safety regulations and best practices.

The Sous Chef is a dynamic and challenging role for culinary professionals passionate about delivering outstanding food experiences while managing the complexities of a busy kitchen. This position is ideal for individuals looking to advance their careers in the culinary industry by honing their leadership and technical skills.

How to apply:

Send your updated resume to our email:

Email:  reservations@minorhotels.com