Jnr Sous Chef (Arabic Restaurant) - Immediate Requirement

United Arab Emirates (AE)
11 Jan 2017
08 Feb 2017
Job Level

<p>Jnr Sous Chef is to prepare culinary delights for guests and execute the menu, ensuring a high level of performance, guest satisfaction and profitability.</p> <p>&nbsp;</p> <ol> <li><strong><em>Major Duties &amp; Responsibilities</em></strong></li> </ol> <p>&nbsp;&nbsp; The Sous Chef is responsible and accountable for (but not limited to) the following:</p> <p>&nbsp;&nbsp;&nbsp;</p> <p><strong>&nbsp; Functional and Technical: </strong></p> <ul> <li>Perform all necessary tasks to accommodate excellent performance according to the Standard Operating Policies and Procedures (SOPP).</li> <li>Check the quality of raw or cooked food products to ensure that standards are met.</li> <li>Estimate amounts and costs of required supplies, for menu ingredients and operational supplies and equipment.</li> <li>Implement HACCP Standards of Service and hygiene throughout the kitchen, assuring that all staff adheres to the processes.</li> <li>Act as second in command and be substitute for the Chef De Cuisine on his day off.</li> <li>Assists in the management of the day-to-day operation of the kitchen (coordinate food production schedules and ensure highest level of food quality, taste and presentation).</li> <li>Participate in actual food preparation and produce food at a consistently high level and quality during peak periods of service.</li> <li>Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling. This will include the kitchen and restaurant employees on how to optimise the use of leftover food items and to up sell.&nbsp;&nbsp;</li> <li>Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.</li> <li>In conjunction with the Chef De Cuisine, 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.</li> <li>Take responsible for ensuring that the restaurant’s kitchen, stores, and kitchen operation adheres to HACCP guidelines and Municipality rules and regulations in regards to food handling, preparation and health and hygiene.</li> <li>Order or requisition food or other supplies needed to ensure an efficient kitchen operation.</li> <li>In conjunction with Chef De Cuisine, develop menus &amp; create and ensure adherence to recipes and product specifications.</li> <li>Coordinate the training of kitchen staff on all new menus.</li> <li>Maintain effective communication within the kitchen; be responsive to staff suggestions and concerns and work to resolve problems.</li> <li>Complete daily food orders based upon scheduled events and projected levels of business.</li> <li>Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.</li> <li>Monitor sanitation practices to ensure that employees follow standards and regulations.</li> </ul> <p>&nbsp;</p> <p>&nbsp;</p> <p><strong>&nbsp;&nbsp; Miscellaneous: </strong></p> <ul> <li>Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc.</li> <li>Keep work area clean and organised.</li> <li>Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.</li> </ul> <p>&nbsp;</p>