Sous Chef

Role Overview As a Sous Chef, you will play a pivotal role in the culinary team of The Chedi Hegra. You'll work collaboratively with the Executive Chef to create extraordinary dining experiences and inspire high standards of food quality and presentation. As part of our team in The Chedi Hegra, you'll work in an ONSITE environment, contributing to the vibrant culinary scene and mentoring our kitchen brigade.

Responsibilities

• Assist the Executive Chef in menu planning, development, and presentation of dishes with a focus on creativity and innovation.
• Oversee daily kitchen operations, ensuring hygiene, safety, and quality standards are maintained.
• Lead, train, and motivate junior kitchen staff, fostering teamwork and professional growth.
• Supervise food preparation and cooking to guarantee consistency in taste and presentation.
• Monitor inventory, order supplies, and control kitchen costs efficiently.
• Ensure compliance with all health and safety regulations within the kitchen.
• Collaborate with front-of-house staff to deliver seamless service to guests.

Desired Candidate Profile

Must have requirements

• Proven experience as a Sous Chef, Chef de Partie, or similar role in a high-end or luxury hotel environment.
• Extensive knowledge of modern culinary techniques and international cuisines.
• Demonstrated leadership abilities in managing and developing kitchen teams.
• Outstanding time-management and organizational skills with keen attention to detail.
• Ability to work flexible hours including weekends and holidays.
• Culinary degree or relevant professional qualification.
• Strong understanding of food safety and sanitation standards.
• Effective communication skills in English.

Nice to have requirements

• Previous experience in an onsite, luxury property or international setting.
• Creativity in developing unique dishes inspired by local and global flavors.
• Keen interest in sustainability and locally sourced ingredients.
• Knowledge of Arabic or other languages is an advantage.
• Experience in banquet, event, or large scale dining operations.