Sous Chef 

Job Details

Category:

Production

Career Level:

Experienced (Non-Managerial)

Experience:

1 Year

Required Qualification:

High School Degree is a plus

Requires Traveling:

No

Salary:

Salary Not disclosed

Salary Type:

Per Month

Total Vacancies:

1

Skills

kitchencontrollingfoodproductionprocessprovisioningqualitytimedealingtrainingstaffstationcookingpoliciesproceduressecuritysafetyregulationscontrolmakepresentationwasteformscostideasfluency in english

Description

Role Purpose

The Kitchen Sous Chef is responsible for the supervising and controlling the food production process to ensure the complete provisioning of quality products on time and is also responsible for researching new aspects of products, dealing with suppliers and training the kitchen's staff members.

Key Accountabilities

• Supervise all station employees and ensure they comply consistently with the standard recipes and serving portions, cooking methods, quality standards, kitchen rules, hygiene regulations, policies and procedures
• Implement security / ????re / safety procedures according to the set rules and regulations and report any incidents to a hierarch
• Control all dishes ready for serving to make sure they are produced according to quality, presentation and time specifications, and take all measures and make prompt decisions to avoid unsatisfactory products
• Record waste items on the relevant forms and accordingly reduce the wastage of products to assist in cost control
• Research, study and suggest new ideas and recipes to the Head Chef that could contribute to meeting/exceeding the set targets