Job Overview

We are looking for an experienced and passionate Sous Chef to join the kitchen team of a premium steakhouse and grill concept in Bahrain.

The ideal candidate will support the Head Chef in managing daily kitchen operations, maintaining exceptional food quality, supervising kitchen staff, and ensuring consistent execution of premium steakhouse menus. Strong hands-on experience with premium meat cuts, steak preparation, charcoal grilling, Josper, and open-fire cooking is highly preferred.

Key Responsibilities

Support the Head Chef in overseeing daily kitchen operations and ensuring smooth service execution.
Supervise and coordinate kitchen teams, including Chef de Parties, Demi Chefs, and Commis Chefs.
Oversee steak and meat preparation, portioning, trimming, marination, and cooking.
Ensure proper handling and preparation of premium meat cuts, including Wagyu, USDA Prime, and other high-quality beef.
Demonstrate strong knowledge of charcoal grilling, Josper ovens, open-fire cooking, flat grills, and other steakhouse cooking techniques.
Maintain consistency in food quality, taste, presentation, and portion control.
Assist with menu development, recipe testing, and new dish implementation.
Monitor food costs, stock levels, wastage, and inventory.
Coordinate with suppliers and ensure the quality and freshness of ingredients.
Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
Train and develop kitchen staff, ensuring proper cooking techniques and operational standards.
Support kitchen setup, SOP implementation, and operational preparations for the restaurant opening.
Ensure kitchen equipment is properly maintained and operational.

Requirements

Previous experience as a Sous Chef or Senior Sous Chef in a premium steakhouse, grill restaurant, or high-end meat-focused concept.
Strong knowledge of premium beef cuts, steak preparation, portioning, and meat handling.
Hands-on experience with charcoal grilling, Josper, open-fire cooking, or wood-fired grills.
Knowledge of Wagyu, USDA Prime, dry-aged beef, and other premium meat products is an advantage.
Experience supervising and training kitchen teams.
Good understanding of food costing, inventory management, and kitchen controls.
Knowledge of HACCP and food safety standards.
Ability to work in a fast-paced, high-volume premium dining environment.
Strong leadership, communication, and organisational skills.
Pre-opening experience is an advantage.

Preferred Candidate Profile

Candidates currently working in premium steakhouses, luxury hotels, grill restaurants, or upscale meat-focused dining concepts will be preferred.

Sous Chef (Premium Steakhouse & Grill)