Sous Chef Catering

• Assist the Head Chef in the daily management of all kitchen operations for our event/catering services.
• Supervise and coordinate the food preparation and production process, ensuring consistency and adherence to the highest quality standards.
• Lead, train, and motivate junior kitchen staff, fostering a positive and collaborative team environment.
• Contribute to menu development, planning, and costing to create innovative and appealing catering offerings.
• Manage inventory levels, oversee stock control, and place orders for supplies to ensure the kitchen is well-equipped.
• Uphold and enforce stringent health, safety, and food hygiene standards in line with local regulations.
• Deputise for the Head Chef in their absence, taking full responsibility for the kitchen.
• Ensure all dishes are prepared and presented according to an exceptional standard before they are served.
• Collaborate effectively with the events and front-of-house teams to guarantee seamless service delivery.

• Proven experience as a Sous Chef or a senior Chef de Partie, preferably within a high-volume catering, banqueting, or large-scale hotel environment.
• A formal culinary qualification or an equivalent professional apprenticeship.
• Strong leadership, communication, and interpersonal skills.
• In-depth knowledge of food safety and sanitation standards (HACCP certification is a plus).
• Creative flair with a genuine passion for food and an eye for detail in presentation.
• Excellent organisational and time-management skills, with the ability to perform effectively under pressure.
• A strong work ethic and the ability to work flexible hours as required by event schedules.
• Experience working in the Middle East is desirable but not essential.

• A competitive salary and benefits package.
• The opportunity to be part of a prestigious and rapidly growing international company.
• A supportive and professional working environment.
• Opportunities for career progression and professional development.

Scope Investment