الوصف الوظيفي
Job Overview:
Assist head chef in preparation of high quality, captivating recipes and menus based on regular and promotional activities.
Track and monitor usage and costs of Kitchen supplies, utensils, Ingredient, raw material and general utility to identify wastage and recommend cost optimization practices without impactful comprises on quality.
Monitor Labour cost involved in kitchen operations by tracking staff schedules and ensure that costs are contained within the approved feasible budget.
Monitor inventory of food supplies, utensils to ensure availability of proper levels for food preparation.
Tracks processes and time consumed to complete process to identify cost optimization techniques to improve customer service by lowering process time without compromising acceptable quality standards.
Conduct trainings for cooks on new recipes with proper documentation and demos.
Conduct daily audit on Kitchen processes, kitchen equipment, kitchen staff and kitchen hygiene to ensure uncompromised adherence to food safety and health standards.
Escalate any deviation from mandatory standards immediately for quick rectification.
Plan, co-ordinate and supervise all menu implementations in a timely manner with recipes documentation and training.
Ensure proper storage of Safety PPE and cleaning materials as per standard operating procedures. Report any deviation from agreed standards to Head Chef for immediate resolution.
Assist with disciplinary investigations and grievance resolutions.
المهارات
Excellent verbal and written communication skills.
Good Cooking Skills
Ability to delegate appropriately.
Proven Experience in Food & Beverages Industry (Diet food) for about 5-6 years is eligible to apply for this Position.
Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary service.
Demonstrate real passion for menu planning and leadership.
Ability to work independently and to carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices
Physical Requirements:
Ability to safely and successfully perform the essential job functions consistent with the local
standards, including meeting qualitative and/or quantitative productivity standards.
Comply with Time and Attendance Policies
Comply with Company Grooming Standards
Culinary Degree with minimum 3 years certification / Diploma in professional cookery.
Strong Understanding of HACCP.
Demonstrate service attributes in accordance with industry expectations and company standards
Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety
Familiar with emergency and evacuation procedures.
تفاصيل الوظيفة
منطقة الوظيفة الرياض, المملكة العربية السعودية
قطاع الشركة المطاعم وخدمات الطعام
طبيعة عمل الشركة صاحب عمل (القطاع الخاص)
الدور الوظيفي السياحة والضيافة
نوع التوظيف غير محدد
الراتب الشهري غير محدد
عدد الوظائف الشاغرة غير محدد
المرشح المفضل
المستوى المهني متوسط الخبرة
عدد سنوات الخبرة الحد الأدنى: 3 الحد الأقصى: 6
منطقة الإقامة المملكة العربية السعودية
الجنس ذكر
الشهادة دبلوم
العمر الحد الأدنى: 23 الحد الأقصى: 35
https://www.bayt.com/ar/saudi-arabia/jobs/sous-chef-riyadh-saudi-arabia-4431960/
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