The Kitchen Sous Chef is responsible for the supervising and controlling the food production process to ensure the complete provisioning of quality products on and is also responsible for researching new aspects of products, dealing with suppliers and training the kitchen's staff members.
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 / fire / safety procedures according to the set rules and regulations and report any incidents to hierarchy
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
Follow up on orders with suppliers, receive goods, check specifications, secure appropriate storing and sign acknowledgment receipts accordingly
Validate the par level needed for all products
Train team members on all key responsibilities in the kitchen and ensure that they comply with the set statutory regulations
Up sell products while operating in the butcher shop
Assist in carrying out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team's request to hierarchy.
Qualifications, Experience, Knowledge
Technical Degree in F&B or Hospitality Management
3-4 years of experience in F&B operations in a similar role
Fluency in English
Attention to details
Change and Adaptability
Driving and Achieving Results