Sous Chef - Continental (Muscat, Oman)

Multi-Cuisine Restaurant – Sous Chef (Continental Cuisine), Muscat, Oman

We are looking for a highly motivated individual to join our team who is creative, customer focused and passionate about next level guest's experience.

As a specialty multi-cuisine restaurant Sous Chef, you will be responsible for successful managing of the restaurant and assist management in Concept building& Menu design, Recipe costing, Waste Management and training team members. Your role will be to ensure smooth operation of the restaurant with emphasis on quality, creative presentation within the guidelines of the standardized menu, leading by example, demonstrating initiative and a strong work ethics.

Job responsibilities:

Concept & Menu design with management and recipe costing.

Knowledgeable in fusion food and new culinary creation. Inspire all team members and lead by example.

Responsible for ensuring the kitchen meets all regulations including sanitary and food safety. Ensure all kitchen equipments are in working condition.

Design food presentation aesthetics.

Be creative in resolvingany operational issues.

Coach and guide other team members,ensuring consistency of food qualityand presentation. Thorough knowledge of food handling and preparation skill.

Ensure that high level of quality,portion control, and food presentation is adhered to consistently. Sound knowledge of inventory control, managing food cost and reduce wastage.

Supervise in preparation and presentation of all food items in accordance with standardized menu guidelines.

Monitor regularly the standardsof production to ensure highestlevel of quality.

Participate in the draftingof concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical.

Ensure HACCPstandards are implemented and follow the appropriate hygienestandards as per local food control authority.

Ensure consistent on the job trainingsession for culinarycolleagues and promotehealth and safety. Maintain stock levels of all kitchen supplies & inventory.

Oversee the orderingand control of stock level.

Prepare weekly scheduleensuring adequate coverageof all the shifts

Education & OtherQualifications:

Degree / Diploma in Hotel Management or Professional kitchenapprenticeship or chefstraining course and at least five years experiences in quality establishments along with excellent specialized culinary skills.

Preferably certifiedin “Intermediate or advance food hygiene". Knowledge of Microsoft Office and recipe costing in excel Excellent oral and written communication skill in English.

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Experience:

Must have a minimumof 2–4-year experience as Sous Chef in Five Star Hotel Specialty Restaurant.

Must have experience in menu design, plating, employee training.

Sound knowledge of Continental & International cuisine.

Knowledge & Competencies:

The idealcandidate will be positively spiritedand passionate about food and be committedto work together with the service team to deliver an amazing guest experiences every time.

You will demonstrate energyand enthusiasm at work, be customer driven,‘hands on’ and organized. You portray a strong, firm and fair effective leadership style and have proven ability to work in a multicultural environment and under fast paced condition.