Sous Chef

Hiring position: Sous Chef.

Experience: minimum 2 years as same position or 3 years as a senior CDP / Jr. Sous Chef

Areas of Work: Catering, high volume food production, kitchen management, Menu planning

Where: Muscat, Oman

Facilities: Yearly 30 days paid vacation, yearly two-way flight ticket, accommodation, duty meals, medical, insurance.

Salary: OMR 500 per month start up and OMR 100 will be increased based on your performance after the joining.

Job Description – Sous Chef

Position Summary

The Sous Chef, a vital member of the culinary leadership team, supporting the Executive Chef in managing daily kitchen operations. This role ensures consistent food quality, cost control, and smooth workflow while maintaining strict compliance with food safety standards. The Sous Chef also plays a key role in staff supervision, scheduling, training, and kitchen administration.

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Key Responsibilities

Culinary Operations & Food Quality

• Supervise kitchen production to ensure food quality, taste, and presentation meet established standards.
• Execute menus consistently, following recipes, portion sizes, and presentation guidelines.
• Minimize food wastage through effective portion control and inventory practices.

Kitchen & Staff Management

• Prepare and manage duty rotas for kitchen staff, ensuring adequate coverage and efficiency.
• Supervise, train, and motivate team members to perform at high standards.
• Support team development through coaching, skill enhancement, and performance feedback.
• Ensure smooth kitchen workflow during peak hours and special events.

Administrative & Cost Control

• Monitor and control food cost percentage while maintaining quality standards.
• Manage purchasing, receiving, and inventory using cost-saving techniques.
• Prepare reports, checklists, and operational updates as required by management.
• Utilize Microsoft Excel for food cost analysis, Word for documentation, and PowerPoint for presentations.

Health, Safety & Compliance

• Enforce HACCP principles and food safety standards across all kitchen operations.
• Maintain hygiene, sanitation, and workplace safety in compliance with regulations.
• Train staff in safe food handling and proper hygiene practices.
• Support internal and external food safety audits.

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Qualifications & Skills

• Minimum 2 years of experience as a Sous Chef or 3 years of Senior Chef de Partie in a reputable kitchen.
• Food Safety & Hygiene Certification (mandatory).
• Strong leadership, organizational, and communication skills.
• Proven expertise in kitchen administration, cost control, and rota scheduling.
• Proficiency in Outlook email, Microsoft Windows, Word, Excel, and PowerPoint (mandatory).
• Ability to work under pressure and adapt to fast-paced operations.
• Flexibility to work according to the business requirements.

Job Type: Full-time

Pay: RO RO per month