JUNIOR SOUS CHEF

• To effectively control the food production giving maximum quality and yield.
• Monitoring staff compliance with prescribed operating methods and exercising necessary control to ensure security of stock and property of the Company.
• To assist with the recruitment training and discipline within the department in conjunction with the Head Chef.
• To be aware of all product promotional activities within the restaurant and special events.
• To ensure that all maintenance requests are reported to the head chef/ sous chef on discovery in order to correct immediately and accurate records to be kept.
• To prepare rotas, and check and complete the Time and attendance system to ensure this is accurate to hours worked as per the rota for all members of the department ensuring that staffing levels are correct and within the set budgets in Chefs absence.
• To constantly check quality and quantity of food going out of the kitchen.
• To ensure that each sections are manned efficiently and that the Chefs de Partie, Commis Chefs & Kitchen Porters are working to the best of their ability.
• To ensure correct methods are used for preparation of food and to check presentation.
• To make sure the kitchen team is giving an efficient, smooth and quick service while maintaining principles and standards set by the Company.
• To check quality and weight of food coming into the kitchen.
• To order and purchase the restaurant’s food requirements in an economical manner.
• To control all food storage activities to ensure that all food is kept in prime condition and a good method stock rotation is used in all areas and sections of the kitchen.
• To keep waste to an absolute minimum.
• To ensure each section is controlling misc-en-place quality, quantity and is storing it correctly.
• To attend Heads of Department meetings and Operation meetings in chefs absence when required.
• To promote good working relations across the hot pass.
• To ensure that the kitchen is organized and run to the highest possible levels of safety and hygiene.
• To ensure the kitchen back entrance and yard is kept clean and clear of box’s, rubbish etc., checking bins are regularly emptied and the area thoroughly cleaned.
• To ensure the entire kitchen team are wearing the correct uniform.
• To organize and carry out monthly stock-takes in conjunction with the Audit Controller and prepare paperwork for the accounts department.
• To help train and motivate the kitchen brigade and have a happy motivated well-disciplined team.
• Carry out other duties as specified by the Head Chef.
• Support the Head Chef in implementing relevant SOP for all areas in the kitchen as appropriate.
• To carry out monthly training sessions with all your team in line with your departmental SOP manuals, maintaining all training records, which must be signed and kept up to date.
• To complete objectives set by the Head Chef in time allocated.
• To ensure Health & Safety Training is completed and recorded in line with the company guidelines.
• To act in accordance with the Fire Regulations.
• To observe all Security, Hygiene, Weights & Measures, Health & Safety Regulations.
• To maintain a high standard of personal hygiene and appearance at all times.
• To be friendly and courteous to Staff, Management and Guests at all times.
• To undertake any other duty, which you may reasonably be, requested to do. The responsibilities outlined in this Job Description are subject to change from time to time, to reflect this developing role and business requirements.

AVAILABILITY: IMMEDIATE

*** تقدم على الرابط التالي : Apply on the following link ***
https://www.naukrigulf.com/junior-sous-chef-jobs-in-abu-dhabi-uae-in-purple-honey-group-restaurant-management-l-l-c-2-to-8-years-jid-070819000132