Job Description

The Sous Chef is responsible for maintaining high standards of food consistency, quality, and safety across all Dot's Cafe food trucks under Trace Hospitality. This role includes training team members, ensuring strict adherence to food safety protocols, menu engineering, and managing food costs and wastage. The Sous Chef will collaborate closely with the culinary team to drive efficiency, enhance customer satisfaction, and support the operational success of the food truck division.

Key Responsibilities

1. Culinary Consistency and Quality Control

• Ensure all food trucks maintain consistent taste, presentation, and freshness across all menu items.
• Enforce strict adherence to recipes, portion sizes, and presentation standards.
• Conduct regular quality checks and provide constructive feedback to staff for continuous improvement.

2. Training and Development

• Conduct comprehensive training sessions for culinary staff on cooking techniques, safety protocols, and company quality standards.
• Develop and implement training materials, manuals, and schedules for new hires and refresher courses for existing team members.
• Mentor team members to support skill development and uphold high culinary standards.

3. Food Safety and Hygiene Compliance

• Ensure strict compliance with UAE food safety and hygiene regulations, as well as Trace Hospitality's internal policies.
• Conduct regular inspections of all food trucks to verify cleanliness, proper storage, and sanitation.
• Oversee the implementation of ADAFHS & HACCP guidelines and ensure proper food handling practices to prevent contamination.
• Train team members on safe food storage, handling, and sanitation to maintain high safety standards.

4. Menu Engineering

• Collaborate with the Head Chef to develop, test, and refine menu items that are feasible for food truck operations.
• Analyze customer preferences and trends to recommend menu adjustments that increase profitability and customer satisfaction.
• Evaluate ingredient usage and recipe costs to support profitable menu engineering.

5. Food Cost Management and Waste Control

• Monitor and control food costs through careful planning, accurate inventory tracking, and portion control.
• Establish and enforce guidelines to minimize wastage, including effective use of leftovers and inventory rotation.
• Analyze wastage reports and implement strategies to reduce waste, enhancing overall cost-efficiency for the food trucks.
• Regularly audit inventory to ensure minimal shrinkage and accurate stock management.

6. Operational Support and Efficiency

• Assist with inventory management by ensuring accurate stock levels, minimizing waste, and securing high-quality ingredients for menu consistency.
• Collaborate with the culinary and operations teams to streamline workflows, improve speed of service, and reduce operational bottlenecks.
• Provide on-site support to food truck staff as needed, ensuring smooth and efficient daily operations.

7. Customer Service and Feedback

• Engage with customers as needed to gather feedback on food quality, taste, and presentation.
• Communicate customer insights to the culinary management team for continuous improvement of menu offerings and service.

Qualifications and Requirements

• Education: Diploma or certification in Culinary Arts, or equivalent professional training.
• Experience: Minimum of 5 years in a similar role in high-volume kitchens, preferably with experience in food trucks or QSR.
• Skills:
• Strong knowledge of food safety regulations, including ADAFSA, EFST, HACCP, and adherence to hygiene standards.
• Proficient in menu engineering and cost analysis to optimize menu profitability.
• Effective leadership skills for training, mentoring, and motivating team members.
• Strong understanding of inventory management, waste reduction strategies, and cost control measures.

Personal Attributes

• Detail-oriented with a focus on maintaining high culinary and safety standards.
• Analytical thinker with an ability to assess costs, plan menus effectively, and minimize waste.
• Passionate about delivering quality food and enhancing customer experience.
• Flexible and adaptable to the dynamic environment of food truck operations.

Trace Hospitality and Its Subsidiaries are dedicated to delivering exceptional food quality and service through Dot's Cafe food trucks. As Sous Chef, you will play a critical role in upholding these standards, optimizing menu offerings, and ensuring efficient operations to drive the success of our food truck division.

Job Type: Full-time

Pay: AED6,000.00 - AED7,000.00 per month

Experience:

• Cafe & restaurants: 5 years (Preferred)

Willingness to travel:

• 75% (Preferred)

Application Deadline: 20/10/2024