Sous Chef International Cuisine
Al Mana
Doha Qatar
منذ 15 يوم
source : QuickJobsGulf

Job brief We are looking for a professional Sous Chef to be the second in command in our kitchen following our HeadeChef s specifications and guidelines Accountable for overall success of the daily kitchen operations Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions Works to continually improve guest and employee satisfaction while maintaining the operating budget Supervises all kitchen areas to ensure a consistent high quality product is produced Responsible for guiding and developing staff including direct reports Must ensure sanitation and food standards are achieved Responsibilities Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the HeadChef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff establish working schedule and assess staff s performance Order supplies to stock inventory as per par levels to ensure adequacy Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Maintains purchasing receiving and food storage standards monitoring stock movement Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling by training kitchen restaurant and steward employees on how to handle leftover food items Ensure proper handling of equipment prevent loss and breakage of assets and goods Manages kitchen shift operations and ensures compliance with all Food and Beverage policies standards and procedures Assists in determining how food should be presented and creates decorative food displays Follows proper food handling procedures including but not limited to temperature of all food products Operates and maintains all department equipment and reports malfunctions Checks the quality of raw and cooked food products to ensure that standards are met through conducting regular food tests Supervises and coordinates activities of cooks and workers engaged in food preparation Attends preshift briefing session and ensures a high product and service knowledge within the kitchen team through consistent training and evaluation To understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling by training kitchen and restaurant employees on how to handle leftover food items

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بالنقر فوق "متابعة"، عطي نيوفو الموافقة على معالجة بياناتي وإرسال تنبيهات البريد الإلكتروني لي، وفقًا لسياسة الخصوصية الخاصة بنيوفو. يمكنني إلغاء اشتراكي أو سحب موافقتي في أي وقت.
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