الوصف الوظيفي
Job Overview:
· Under the general guidance and supervision of the head chef, and within the limits of established policies, procedures and food and beverage manual, assists in overseeing and directing all aspects of the kitchen operations.
Maintains high standards of food preparation and service in the appointed kitchen, whilst supervising junior members of the Kitchen Brigade.
Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
In conjunction with the head Chef plans activities, promotions, menu implementations according to the annual marketing plans.
Guide other Chefs in decision making and judgement.
Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
Assist the Head Chef in compiling the annual marketing plans and budgets.
Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Find ways to improve the efficiency of the operations which will benefit our clients.
Assist the Head Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre – determined quality standards.
Constantly strive to reduce energy consumption within the kitchens.
Complete detailed checks of the entire operation during all service periods taking necessary action to correct any deviation from quality standards.
Conduct weekly equipment maintenance checks & stewarding cleanliness issues & follows up on deficiencies in a timely manner.
Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs & training.
Conducts daily Section tours to observe operational standards and difficulties and follow them up with the Head Chef.
Create and develop new dishes and recipes by keeping up with the latest market trends.
Constantly strive to improve kitchen operating procedures.
Relay guest’s comments, positive or negative, to the Head Chef and take corrective actions where necessary.
Be fully responsible for the labor budget of the kitchen department.
Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.
Perform any other reasonable duties as required by the department head from time to time.
Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department
Ensure disciplinary and grievance procedures are adhered to.
Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the Line Manager
Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
Maintain compliance with all company policies and procedures.
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
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.
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
تفاصيل الوظيفة
منطقة الوظيفة الرياض, المملكة العربية السعودية
قطاع الشركة المطاعم وخدمات الطعام
طبيعة عمل الشركة غير محدد
الدور الوظيفي السياحة والضيافة
نوع التوظيف دوام كامل
الراتب الشهري غير محدد
عدد الوظائف الشاغرة غير محدد
المرشح المفضل
المستوى المهني متوسط الخبرة
منطقة الإقامة المملكة العربية السعودية
https://www.bayt.com/ar/saudi-arabia/jobs/sous-chef-4204940/
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