Sous Chef / Senior CDP (Hands-on)

Job description

Take primary responsibility for the preparation and cooking of Continental dishes, ensuring consistent taste, quality, portion size, and presentation.Lead the day-to-day operations of the Continental kitchen and ensure smooth food production from mise en place to service.Be hands-on in cooking and plating during daily operations and busy service periods.Prepare a wide range of Continental dishes, including pasta, steaks, grills, sauces, soups, seafood, and other Western preparations.Maintain consistency in recipes, cooking techniques, portion control, and presentation.Plan and organize daily mise en place and ensure all required ingredients are available before service.Supervise and guide Commis Chefs and other kitchen staff working in the Continental section.Train junior team members in Continental cooking techniques, recipes, food preparation, and hygiene standards.Monitor food quality, freshness, storage, and proper handling of ingredients.Control food wastage and maintain proper portion and inventory control.Ensure compliance with food safety, hygiene, HACCP, and kitchen sanitation standards.Coordinate with the Head Chef and other kitchen sections to ensure smooth service.Assist the Head Chef with menu development, recipe standardization, and new dish preparation.Maintain cleanliness and proper organization of the kitchen and equipment.Manage the Continental section independently when required and report operational issues to the Head Chef. Experienced and hands-on Continental Chef with strong knowledge of Continental and Western cuisine.Minimum 3–5 years of relevant experience in a reputed restaurant, hotel, or fine-dining establishment.Proven ability to independently manage and operate a Continental kitchen section.Strong practical cooking skills with experience in pasta, steaks, grills, sauces, soups, seafood, and other Continental preparations.Should be confident in preparing, cooking, and plating dishes independently while maintaining consistent quality and presentation.Previous experience as a Sous Chef, Senior CDP, or experienced CDP – Continental will be preferred.Good understanding of recipes, portion control, food costing, mise en place, and kitchen operations.Ability to supervise and guide junior kitchen staff while remaining actively involved in cooking.Strong knowledge of food safety, hygiene, HACCP, and kitchen sanitation standards.Able to work efficiently under pressure during busy service periods.Creative, disciplined, reliable, and quality-focused with a strong passion for Continental cuisine.UAE/GCC restaurant or hotel experience is an advantage.