Kitopi is the region's leading creator and partner for magical food experiences. With a purpose to satisfy the world’s appetite to create joy, Kitopi operates a portfolio of both invested and franchised F&B brands, serving as enablers in the food market by helping brands to grow and scale, both in the delivery and dine-in space. Launched in Dubai, UAE in January 2018, Kitopi has grown to become one of the greatest success stories in the cloud kitchen and food tech space. In July 2021, Kitopi announced its $415 million Series C funding round, led by the world’s largest technology-focused investment fund, Softbank Group Corp’s Vision Fund 2. This investment catapulted Kitopi to the prestigious Unicorn status, making it the fastest Unicorn to have emerged from the MENA region. As a leading food company, Kitopi’s growth has been fueled by its innovative and scalable software solutions. Kitopi’s kitchens are powered by its proprietary Smart Kitchen Operating System (SKOS) - an in-house suite of applications that optimizes cloud kitchen operations in real-time. As part of its growth roadmap, technological innovation, data science, artificial intelligence, and robotics will take center stage as Kitopi continues to reinvent the food industry as we know it today. With over 6,000 employees, Kitopi currently operates 200+ locations across the UAE, KSA, Kuwait, Bahrain, and Qatar. It operates its global Customer Experience Center in Dubai, UAE, its Engineering Hub in Krakow, Poland, and its Robotics Hub in Odense, Denmark. As a Junior Sous Chef, you will be assisting the Sous Chef and support in managing overall kitchen operation and ensuring the standards, food consistency, recipes, and safety are in accordance with the company policies and requirements in our central kitchen. You will also be responsible for additional support in purchasing, stock rotation, storage, receiving, and labelling.
What You’ll Do
Ensure that all food items in his / her section are prepared, cooked and served in a safe and hygienic manner and in accordance with the company policies and clients’ requirements to maintain the company’s reputation and clients’ confidence.
Ensure that all assigned production staff carry out their duties in a set time frame in order to maintain continuity of the workflow and to prevent any subsequent delays in operational flow of work.
Ensure that assigned staff receive and follow given recipes and methods, wastage is kept to a minimum and in case of uplift changes, items are utilized appropriately.
Assist in the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish so as to help maintain the requirement of the clients.
Check and ensure that the dish is correct in weight, presentation and items are prepared as per brand specifications, and food products are coded and dated with color labels.
Ensure that a proper stock rotation is maintained, on time deliveries, high quality service and strict adherence to the laid down hygiene procedures.
Maintain purchasing, receiving and food storage standards.
Assist in ensuring staff maintain discipline, are well-trained and are rotated between sections to become familiar with all aspects of the production.
Assist in finding solutions to problems before they occur and ensure that the Sous Chef and Production Manager are kept informed about the daily production, problems encountered and actions taken.
Assist in supervising the staff in the implementation of work procedures in his/her section, report any non-conformance to the seniors if it cannot be immediately corrected and propose solutions.
What Are We Looking For?
3-4 years of experience in Central Kitchen or large kitchen operation
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
8 years experience in the culinary, food and beverage, or related professional area.
Demonstrate a strong understanding of more than one of the following cuisines: Italian, Lebanese, Mexican, Bakery, Oriental, International, Butchery, Both hot and cold section.
Should have excellent communication skills, management skills as well as good planning, organizing and analytical skills.
