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Sous Chef- Italian Restaurant

  • , United Arab Emirates
  • Competitive

KEY ROLES & RESPONSIBILITIES

Quality Standards

  • Ensure consistency and highest quality in food taste, temperature and presentation
  • Ensure the quality and cleanliness of all food displays with maximum creativity

Operations
  • C o ordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
  • Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
  • Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
  • Check stores and refrigerators and oversee proper storage and recycling of leftovers
  • Ensure effective communication among the kitchens and with other departments
  • Work closely with receiving and storeroom to ensure received goods meet Hotel's quality standards specifications
  • Supervise food tasting sessions and guide chefs for new menu implementation
  • Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
  • Update menu recipe cards and menu planning for promotions

Training/ Development
  • C onduct staff training and on-the-job training on kitchen skills and new menu items
  • Guide employee orientation for new hires
  • Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures

Cost Control
  • Maintain proper controls over purchase orders and requisitions
  • Monitor monthly food inventory turnover and slow moving items
  • Ensure purchasing, receiving and all storage are efficiently handled
  • Review food cost analysis on a daily basis to in line with budget and forecast

Hygiene and Sanitation
  • Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
  • Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule

Staffing / Human Relations
  • Recommend promotions, transfers of staff to various outlets for Executive Chef approval
  • Monitor staff schedules for the assigned outlets
  • Conduct section / departmental meetings and staff daily briefings
  • Manage staff appraisal process
  • Responsible for proper efficiency and profitable functioning of the assigned F&B outlets


Others
  • Assign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management
  • Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment
  • Attend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importance
  • Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade
  • Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids
  • Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food
  • Build guest loyalty and develop professional relationships with regular guests
  • Continually improve product and obtain feedback from guest and patrons

PERSONAL ATTRIBUTES
  • Physically fit
  • Oral and written fluency in English
  • Knowledge of other languages and basic understanding of local language preferred
  • Must have strong culinary experience (international preferred)
  • Excellent leadership & supervisory skills with a "hands-on" approach
  • Positive attitude and high energy level
  • Motivator & self starter; displays initiative & creativity
  • Team player and team builder
  • Flexible & adaptable to different working locations
  • Finance knowledge

QUALIFICATIONS
  • In-depth culinary knowledge
  • Completed an internationally recognized apprenticeship, culinary school or certified training program
  • Apprenticeship or any other culinary certificate/diploma an advantage


EXPERIENCE
  • Minimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operation s of a 5-star caliber

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