Sous Chef Grill – Steak House

Oversee daily grill station operations, ensuring proper preparation, cooking, and presentation. Prepare grilled dishes to perfection, including steaks, kebabs, chops, seafood, and vegetables. Monitor grill temperatures and meat doneness to meet specific guest requests (e.g., rare, medium, well-done). Supervise and train grill cooks and kitchen assistants. Ensure compliance with hygiene and food safety standards (HACCP compliance). Monitor meat and seafood inventory; coordinate with butcher and purchasing teams. Control portioning, minimize waste, and ensure cost-effective operations. Collaborate with the Executive Chef and other Sous Chefs on menu development and special events. Maintain cleanliness, organization, and maintenance of grill equipment and kitchen area. Requirements Minimum 5 years of experience in professional kitchens, with at least 2 years in a supervisory role in a grill-focused kitchen. Expert knowledge of grilling techniques, meat cuts, marinades, seasoning, and presentation. Experience with charcoal, wood-fired, or gas grills, depending on kitchen setup. Culinary diploma or certification preferred. Strong leadership, organization, and communication skills. High standards for food quality, hygiene, and safety. English proficiency required; knowledge of additional languages (Arabic, German, Russian) is a plus. Ability to work under pressure and handle high-volume service. Flexible to work nights, weekends, and holidays. Professional appearance and a passion for grilling excellence.