The Sous Chef plays a crucial role in the culinary operations of our automotive manufacturing non-profit organization in Abu Dhabi. This position is ideal for individuals who are passionate about food and have a keen interest in contributing to a cause that supports the community. The Sous Chef will assist the Head Chef in managing kitchen staff, ensuring food quality, and maintaining a safe and hygienic kitchen environment. This role offers a unique opportunity to blend culinary skills with a mission-driven organization.

Responsibilities:

1. Assist the Head Chef in planning and preparing high-quality meals for staff and events.
2. Supervise kitchen staff to ensure efficient food preparation and service.
3. Maintain inventory and order supplies as needed to ensure smooth kitchen operations.
4. Ensure compliance with health and safety regulations in the kitchen.
5. Train and mentor junior kitchen staff to enhance their culinary skills.
6. Collaborate with the Head Chef to develop new recipes and menus.
7. Monitor food presentation and quality to ensure it meets organizational standards.
8. Assist in managing kitchen budgets and controlling food costs.
9. Participate in food tastings and menu planning sessions.
10. Contribute to a positive work environment by fostering teamwork and communication.

Preferred Candidate:

1. Strong culinary skills with a passion for food.
2. Ability to work in a fast-paced environment.
3. Excellent leadership and communication skills.
4. Creative mindset with a willingness to experiment with new dishes.
5. Strong organizational skills and attention to detail.
6. Ability to work flexible hours, including evenings and weekends.
7. Experience in a similar role within a non-profit or community-focused organization.
8. Commitment to maintaining high standards of hygiene and safety.
9. Ability to handle multiple tasks and prioritize effectively.
10. Positive attitude and a team-oriented approach.

Skills

• Proficient in various cooking techniques and cuisines.
• Knowledge of food safety and sanitation practices.
• Strong organizational and time management skills.
• Ability to work collaboratively in a team environment.
• Excellent communication skills, both verbal and written.
• Experience with menu planning and recipe development.
• Ability to manage kitchen inventory and control costs.
• Creativity in food presentation and flavor pairing.