Oriental Sous Chef

Job Description

The Sous Chef is responsible for supporting the Executive Chef in overseeing the daily culinary operations of all assigned outlets and kitchens within the hotel. The role requires a highly driven and operationally focused chef with strong leadership capabilities, broad international culinary knowledge, and the ability to consistently deliver departmental KPIs, food quality targets, and guest satisfaction objectives.

The Sous Chef will directly supervise and support the culinary operations of the All-Day Dining Restaurant, Fine Dining Outlet, Italian Restaurant, Bars, Room Service, and five Cloud Kitchens.

While the role covers multiple cuisines and concepts, the primary operational focus will be on Oriental and Arabic cuisine. Candidates with strong Oriental Chef experience will be considered a major advantage.

Key Responsibilities

Culinary Operations

• Support the Executive Chef in managing all kitchen operations and food production activities across all outlets.
• Ensure consistent food quality, taste, presentation, and portion standards are maintained at all times across all restaurant concepts.
• Take a leading role in enhancing the quality, authenticity, and consistency of Oriental and Arabic cuisine offerings.
• Contribute to menu engineering, recipe development, and new culinary initiatives to improve guest satisfaction and outlet performance.
• Ensure efficient operation of cloud kitchens with strong focus on food consistency, packaging quality, and delivery standards.
• Supervise food preparation and service to ensure operational efficiency during all meal periods.
• Ensure all food products are prepared according to approved recipes and standards.
• Coordinate closely with restaurant managers and service teams to maintain smooth daily operations.
• Monitor food trends and recommend innovative ideas to improve competitiveness and guest experience.

KPI & Performance Delivery

The Sous Chef is expected to consistently achieve and support the following operational KPIs:

• Improvement of guest satisfaction scores related to food quality and presentation.
• Consistency in food quality standards across all outlets and cuisines.
• Enhancement of Oriental and Arabic cuisine offerings and guest feedback performance.
• Reduction of food wastage and achievement of food cost targets.
• Timely execution of menu changes, promotions, and seasonal offerings.
• Maintenance of kitchen productivity and operational efficiency.
• Compliance with HACCP and hygiene audit requirements.
• Reduction of guest complaints related to food quality or delays.
• Continuous development and training of kitchen team members.
• Successful implementation of new food initiatives and quality improvement programs.

Leadership & Team Management

• Lead, train, supervise, and motivate kitchen staff professionally across all assigned kitchens.
• Ensure proper discipline, grooming, hygiene, and professionalism within the culinary team.
• Conduct regular on-the-job training sessions to improve culinary techniques and operational standards.
• Support a positive and productive work environment focused on teamwork and accountability.
• Assist in staff scheduling and manpower planning according to business needs.

HACCP & Food Safety

• Fully implement and maintain HACCP procedures and food safety standards across all kitchen operations.
• Ensure full compliance with local health regulations, hygiene requirements, and company policies.
• Conduct regular kitchen inspections and ensure proper documentation of HACCP procedures.
• Ensure proper food handling, storage, labeling, stock rotation, and sanitation practices are followed at all times.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Cuisine within hotels or multi-outlet operations.
• Strong experience in Oriental and Arabic cuisine is highly preferred.
• Oriental Chef experience will be considered a major advantage.
• Experience managing multiple restaurant concepts and high-volume kitchen operations is highly preferred.
• Strong leadership, communication, and operational management skills.
• Excellent understanding of HACCP implementation and food safety standards.
• Ability to work under pressure in a fast-paced environment.
• Strong focus on quality, consistency, cost control, and operational KPI delivery.
• Creative mindset with passion for culinary excellence and continuous improvement.

Additional Information

This position requires working on a shift basis for 6 days per week in accordance with operational requirements, in line with operational requirements and applicable labor regulations in the Sultanate of Oman.

The candidate must be flexible to work evenings, weekends, public holidays, and extended hours whenever required by the business.