Sous Chef - OffShore
Doha, Qatar
منذ 5 يوم
source :
  • To organize all the resourceswithin the Kitchen and other areas.
  • To ensuretimely preparation of food as per the set menu and within the setcost.
  • To ensure quality, quantity, andhygienic food is served with particular emphasis on presentation.To try and ensure minimum / no wastage (excess foodbalance).
  • To plan and cost menus incoordination with the deputy project manager keeping in mind thebasic principle of FIFO. To plan for a variety of preparations inthe menu ensuring the satisfaction of the client and within the setcost norms.
  • To ensure timely pre-preparation / mis-en-place (wash, clean, cut vegetables, fruits, meat, chicken,fish, and bakery products) and cooking.
  • Toensure proper cleanliness of the kitchen area.
  • To know and observe all safety rules and effectivelysupervise so as to ensure the implementation of company HSE policyand discipline in the production area and by the staff.
  • To ensure that all norms, procedures, policies,documentation logs pertaining to HSE / HACCP company standards arefollowed and records maintained.
  • Toimmediately report and where possible to take action in relation toany accident, fire incident, loss or damage including hazards / nearmiss are properly recorded.
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    قدِّم طلب ترشيحك
    بريدي الالكتروني
    بالضغط على "واصل" ، أعطي موافقة neuvoo على معالجة بياناتي وإرسال تنبيهات إلي بالبريد الإلكتروني ، على النحو المفصل في سياسة خصوصية لـneuvoo . يجوز لي سحب موافقتي أو إلغاء الاشتراك في أي وقت.
    استمارة الطلب