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We are looking for a skilled and experienced Sous Chef to support kitchen operations across multiple branches and ensure consistency in food quality, hygiene, and operational standards. The ideal candidate should have strong experience in QSR burger restaurants within the GCC region and the ability to lead kitchen teams in a fast-paced environment.
Key Responsibilities
* Conduct regular branch visits to monitor kitchen operations and food quality standards.
* Perform operational and food quality audits across all branches.
* Ensure all recipes, portions, cooking procedures, and presentation standards are followed according to company SOPs.
* Monitor food safety, hygiene, sanitation, and HACCP compliance in all branches.
* Check product freshness, storage conditions, expiry dates, and stock handling procedures.
* Audit meat quality, chicken preparation, sauces, vegetables, buns, and all food items to maintain consistency.
* Identify operational gaps and implement corrective action plans with branch teams.
* Train and coach kitchen staff on food quality, preparation methods, hygiene standards, and kitchen discipline.
* Coordinate with branch managers and kitchen supervisors to improve kitchen performance and workflow.
* Prepare and submit detailed audit and operational reports to the Operations Manager.
* Monitor kitchen equipment condition and report maintenance requirements when needed.
* Assist in menu development, recipe standardization, and new product testing.
* Control food cost by minimizing wastage and ensuring proper portion control.
* Support branches during peak operational hours when required.
* Follow up on implementation of corrective actions after audits and inspections.
* Ensure all branches maintain company operational standards at all times.
Reporting & Administrative Duties
* Prepare daily, weekly, and monthly operational reports.
* Analyze branch performance and highlight areas requiring improvement.
* Maintain proper documentation for audits, food quality checks, and operational follow-ups.
* Prepare food cost analysis and wastage reports.
* Use Microsoft Excel professionally for reporting, data analysis, tracking sheets, and operational dashboards.
* Create and maintain pivot tables, formulas, and performance reports for management review.
Requirements
* Minimum 3–5 years of experience as Sous Chef or similar role.
* Previous experience in QSR burger restaurant concepts is mandatory.
* GCC experience is required.
* Strong knowledge of burger preparation, sauces, meat handling, and fast-paced kitchen operations.
* Strong auditing and quality control experience.
* Advanced knowledge in Microsoft Excel and reporting.
* Strong understanding of food safety standards and kitchen audit procedures.
* Leadership and team management skills.
* Ability to travel between branches.
* Strong reporting and communication skills.
* Ability to work under pressure and maintain operational standards.
Preferred Qualifications
* Culinary diploma or relevant certification.
* HACCP or food safety certification is an advantage.
* Experience in multi-branch restaurant operations is preferred.
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