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Arabic Sous Chef-CROWNE PLAZA KUWAIT

Kuwait City

Full job details

Recruiter
Crowne Plaza Hotels & Resorts - Middle East & Africa
Posted
26/11/2016
Ref
KUW001447
Location
Kuwait City
Job Type
Chefs, Sous Chef
Sector
Hotel
Job Level
Non-Management
 

Job overview:-



To assist the Executive Chef in his duties to ensure that all food is
served according to pre-determined methods of cooking and plating instructions.



At Crowne
Plaza
®, we want our guests to feel able to do their
best, achieve their goals and be recognized for their success.  To help them we need you to stay One Step
Ahead and:



·          Create confidence – by being an expert at what you
do; by acting and looking the part and adapting your style to match your
guests’ pace in all you do.



·          Encourage success – by supporting and respecting
your guests and their goals; by recognizing them and making them feel valued
and important; and offering thoughtful choices to help them feel restored and
balanced.



·          Make
it happen
– by being perceptive to your guests’ needs; by
taking ownership for getting things done and working seamlessly with others to
help guests be successful.

Duties and Responsibilities



  • In
    conjunction with the Executive Chef and Executive Sous Chef plans
    activities, promotions and menu implementations according to the annual
    marketing plans.

  • Ensures
    that all designated action points from daily briefings or monthly
    operational meetings are being followed by the individual s concerned.

  • Be
    aware of and comply with all legislation affecting the operation,
    including licensing regulations, health regulations and fire and safety
    regulations.

  • Assists
    the Executive Chef in compiling the annual marketing plans and budgets.

  • Ensures
    disciplinary and grievance procedures are adhered to and followed.

  • Be
    constantly aware of customers’ expectations, which are adhered to and
    followed.

  • Be
    responsible for and accountable for the overall food cost as well as
    kitchen supplies, kitchen energy costs and kitchen utensils in the
    assigned section.

  • Find
    ways to improve the efficiency of the operations which will benefit our
    clients.

  • Assist
    the Executive Chef in improving the food cost through strategic
    purchasing, without negatively affecting predetermined quality standards.

  • Constantly
    strive to reduce energy consumption within the kitchen.

  • Checks
    the outlet operation during all service periods taking necessary action to
    correct any deviation from quality standards.

  • Conduct
    weekly equipment maintenance checks and stewarding cleanliness issues
    & follows up on deficiencies in a timely manner.

  • Plans,
    coordinates and supervises all menu implementations in a timely manner
    with recipes, photographs & staff training.

  • Foster
    positive thinking and motivation with peers & subordinates by giving
    active assistance on more efficient ways of running the kitchens.

  • Assist
    in the preparation and control of daily and weekly market lists.

  • Conducts
    daily outlet tours to observe operational standards and difficulties and
    follow them up with the Executive Chef.

  • Prepare
    weekly work schedule for his subordinates.

  • Create
    and develop new dishes and recipes by keeping up with the latest market
    trends.

  • Constantly
    strive to improve kitchen operating procedures.
  • ACCOUNTABILITY, QUALIFICATIONS AND
    REQUIREMENTS



    Hotel Management course/education,
    previous work experience in hotel/in this position, must be able to communicate
    in primary language (English), team player, accountable, responsible and
    maintaining quality of work place at all times.






    Job overview:-


    To assist the Executive Chef in his duties to ensure that all food is served according to pre-determined methods of cooking and plating instructions.

    At Crowne Plaza®, we want our guests to feel able to do their best, achieve their goals and be recognized for their success.  To help them we need you to stay One Step Ahead and:

    ·          Create confidence – by being an expert at what you do; by acting and looking the part and adapting your style to match your guests’ pace in all you do. 

    ·          Encourage success – by supporting and respecting your guests and their goals; by recognizing them and making them feel valued and important; and offering thoughtful choices to help them feel restored and balanced.

    ·          Make it happen – by being perceptive to your guests’ needs; by taking ownership for getting things done and working seamlessly with others to help guests be successful.

    Duties and Responsibilities


  • In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.
  • Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.
  • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  • Assists the Executive Chef in compiling the annual marketing plans and budgets.
  • Ensures disciplinary and grievance procedures are adhered to and followed.
  • Be constantly aware of customers’ expectations, which are adhered to and followed.
  • Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
  • Find ways to improve the efficiency of the operations which will benefit our clients.
  • Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
  • Constantly strive to reduce energy consumption within the kitchen.
  • Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.
  • Conduct weekly equipment maintenance checks and stewarding cleanliness issues & follows up on deficiencies in a timely manner.
  • Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & staff training.
  • Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens.
  • Assist in the preparation and control of daily and weekly market lists.
  • Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
  • Prepare weekly work schedule for his subordinates.
  • Create and develop new dishes and recipes by keeping up with the latest market trends.
  • Constantly strive to improve kitchen operating procedures.
  • ACCOUNTABILITY, QUALIFICATIONS AND REQUIREMENTS


    Hotel Management course/education, previous work experience in hotel/in this position, must be able to communicate in primary language (English), team player, accountable, responsible and maintaining quality of work place at all times.




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