الوصف الوظيفي
Key Responsibilities:
• Comply with Standards of Service and assists in assuring the same from all kitchen employees.
• Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• In conjunction with the Head Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
• Establish and require strict adherence to health department and hotel sanitation and food handling guidelines
• In conjunction with the Head Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems
• Maintain effective working relationship with food and beverage management, staff and hotel departments.
• Complete daily food orders based upon scheduled banquet events and projected levels of business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Should favor vertical communication system to his/her Superiors in order to maximize operational efficiency and guest satisfaction for all functions and activities involving F&B;.
• Must be perfectly groomed at all times.
• Knows how & what to do in case of an evacuation/fire alarm or other emergencies
• Behaves at all times in such a way as to avoid accidents. Is familiar of procedure to report accidents in the premises.
• Is able to raise the internal alarms correctly.
• Adheres strictly to all directives and the safety regulations in place in the working place.
• Is obliged to take part in training courses for fire protection, health & safety at work and handling hazardous substances.
• Takes part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by customers as well as fire escapes.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Directly responsible to maintain all the time the mise en place of food in proper order, clean condition of the fridges and all working areas of the kitchen and storages.
• Deals with spoilage, breakage and accident efficiently in accordance to the required standard.
• Abide by the instructions given by Superiors.• Maintain HACCP Standards.
المهارات
JOB REQUIREMENTS
• Higher Education or Bachelor’s Degree in Culinary
• Must have minimum of 2 year experience in similar role• Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.
Gender: ANY
Nationality: ITALIAN
Knowledge:
• Intermediate understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Previous kitchen management/supervisory experience required.
Skills/Aptitudes:
• Professional communication skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.
License/Qualifications:
• Food Handlers permit required.
• Must be able to work nights, weekends and some holidays. • Must be able to speak, read and understand basic cooking directions.
تفاصيل الوظيفة
منطقة الوظيفة: الشارقة, الإمارات العربية المتحدة قطاع الشركة: المطاعم/الخدمات الغذائية طبيعة عمل الشركة: غير محدد الدور الوظيفي: الإدارة نوع التوظيف: دوام كامل الراتب الشهري: غير محدد عدد الوظائف الشاغرة: غير محدد الرقم المرجعي للوظيفة: JB3757945
المرشح المفضل
المستوى المهني: متوسط الخبرة عدد سنوات الخبرة: الحد الأدنى: 2 الحد الأقصى: 3 الجنسية: إيطاليا الشهادة: بكالوريوس/ دبلوم عالي
https://www.bayt.com/ar/uae/jobs/sous-chef-3757945/
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