Papa Dubai Restaurant Lounge and Cafe are looking for an experienced, qualified, talented, detail-oriented, and qualified Sous Chef.

The Sous Chef managed and worked closely with other Chefs of all levels. Creating menu items, recipes and developing dishes ensure variety and quality food served to the guests. Determining food inventory needs, stocking, and ordering. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

Job Responsibilities:

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Attend the operation daily briefing and conduct briefing with kitchen employees.
• Approve and “polish” dishes before they reach to the guests.
• Plan orders of equipment or ingredients according to identified shortages.
• Maintain all the kitchen equipment and arrange for repairs when necessary.
• Remedy any problems or defects.
• Be fully in charge of hiring, managing, and training kitchen staff/ employees.
• Oversee the work of subordinates, staffing and team structures of all the kitchen section.
• Estimate staff’s workload and compensations.
• Maintain records of payroll and attendance
• Comply with food watch and keep monitoring nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers.
• Ensuring that kitchen operations comply with health and safety regulations.
• Negotiating contracts and pricing agreements with suppliers and vendors to ensure cost-effectiveness and quality.
• Creating specialized menus for events such as corporate dinners, parties etc.
• Building strong, long-term relationships with suppliers and vendors to ensure reliable and consistent delivery of high-quality products.
• Manage the kitchen team opening and closing procedures.
•  Creating and maintaining the menu and recipe details and procedures (Kitchen bible book) and filled in shared drive folder.
• Maintaining the Kitchen procedures and protocols and amending the SOPs in line with Dubai municipality requirements.
• Conduct inventory for food, equipment, and supplier information as per the Papa Management requirements.
• The management may assign upcoming projects and initiatives when necessary.
• Participating in menu tastings and presentations
• Adhering to strict food safety and sanitation guidelines to ensure the health and safety of customers and staff.
• Ensuring that all dishes are cooked and presented in a timely and professional manner.
• Monitoring food and supply usage to minimize waste and optimize cost-effectiveness.

Skills

Sous Chef/ Head Chef Requirements & Skills:

• 3-5 years’ experience as Sous Chef
• Experience in high end Restaurant, Bar and Club is a MUST
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up to date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS) Have strong leadership skills and be able to manage and direct a team of kitchen staff effectively.
• Possess excellent interpersonal skills and be able to build strong relationships with customers, suppliers, and colleagues.
• Should have a good understanding of each team member's strengths and weaknesses and be able to utilize them effectively.
• Demonstrate strong conflict resolution skills and be able to handle guests’ complaints and other issues in a professional and effective manner.
• Credentials in Food, health, and safety training
• Degree in Culinary science or related certificate
• Ability to work under pressure in a fast-paced kitchen environment
• Demonstrated ability to prioritize tasks and manage time effectively
• Knowledge of proper storage, handling, and disposal of food products to prevent contamination and foodborne illness.
• Exhibiting a deep understanding of fine dining cuisine and presentation, along with a proficiency in culinary skills and techniques.