الوصف الوظيفي
Assign tasks to the Kitchen Team and manage the preparation of Kitchen Team’s schedules according to the anticipated business activity to ensure having enough employees during peak times.
Assist and guide the Kitchen Team by introducing the new food and non-food items offered by the restaurant, as well as the proper methods of food preparation to minimize wastage and control food cost.
Ensure smooth food preparation process during peak periods to deliver customers’ orders in a timely manner and maximize customer’s satisfaction.
Oversee the preparation of all menu items and special requests and opening/closing duties as assigned.
Ensure proper coordination between Kitchen Team to avoid miscommunication issues and increase efficiency of operations.
Administer consistency in preparing food and non-food items in accordance with the restaurant recipes manual, portioning, cooking and serving standards.
Perform quality and presentation checks on the prepared items (Food and non-food), present the same to the Executive Chef for final check before serving the items to the restaurant customers.
Ensure inventory check-ups on a regular basis for all food and non-food items including monitoring the quantity of food in stock, walk in fridges and following up on the expiry dates of all items.
Ensure the availability of food supplies based on the current consumption & future requirements and communicate with Suppliers in case of any issues related to delays or low-quality items.
Schedule the preparation of Restaurant Team meals including back of house and front of house team members.
Deputize in the absence of the Executive Chef and take charge of the Kitchen when directed to do so.
Perform other duties related to the job as assigned by the Direct Manager.
Adhere to HACCP (Hazard Analysis Critical Control Point) at all times by all assigned restaurants’ employees, if applicable.
Ensure that all employees adhere to the Restaurant/s Standards including workstation cleanliness, personal hygiene, clean uniform, etc.
Monitor gas appliances and all safety precautions that need to be taken in terms of using chemicals to clean restaurant surfaces (equipment, counters, walls and flooring) and other precautionary daily activities on a daily basis.
Conduct annual employee performance appraisals for the Kitchen Team to ensure high level of performance.
Identify training needs of the Kitchen Team including to ensure relevant experience and knowledge is transferred and ensure a highly skilled and high-performance workforce.
Provide training session to new and existing Kitchen Team including on food items & personal hygiene, food safety and safe service of food on a regular basis.
Prepare and submit reports related to the Kitchen activities and team, repair & maintenance of all Kitchen equipment (temperatures, coolers, electric supplies, etc.), as well as; stock levels and stock quality reports on a regular basis (on the basis of their daily operations) to the Executive Chef.
المهارات
Educational Qualification
Bachelor Degree in Hotel Management/ Kitchen Apprenticeship, Culinary Arts or any related field.
Master’s in Hotel Management / Kitchen Apprenticeship, Culinary Arts would be an advantage.
Work Experience
Minimum of 6–8 years of experience in the same or related field.
Skills
Excellent Communication Skills
Accountability
Problem Solving Ability
Reliable and Dependable
Initiative
Excellent in Managing People
Excellent in Organizing and Planning Skills
Teamwork
تفاصيل الوظيفة
منطقة الوظيفة الكويت
قطاع الشركة إنتاج الأغذية والمشروبات; المطاعم وخدمات الطعام
طبيعة عمل الشركة صاحب عمل (القطاع الخاص)
الدور الوظيفي الإدارة
نوع التوظيف دوام كامل
الراتب الشهري $2,000 - $3,000
عدد الوظائف الشاغرة 1
المرشح المفضل
المستوى المهني إدارة
عدد سنوات الخبرة الحد الأدنى: 6 الحد الأقصى: 8
منطقة الإقامة الكويت
الشهادة بكالوريوس/ دبلوم عالي
https://www.bayt.com/ar/kuwait/jobs/sous-chef-4384290/