Pizzaiolo Junior Sous Chef

11 سبتمبر، 2022

0 4 4 دقائق

الوصف الوظيفي

Four Seasons Alexandria, at San Stefano

Junior Sous Chef

Interested individuals should have a huge appetite for development and have demonstrated a skill set for working cooperatively.

Looking for a Guaranteed Opportunity, this is the place for you.

Interested individuals should have a huge appetite for development and have demonstrated a skill set for working cooperatively.

Looking for a Guaranteed Opportunity, this is the place for you.

Discover Alexandria

Alexandria is the second-largest city in Egypt – and the most culturally diverse – with a coastline that stretches over 30 km. Palm-lined boulevards, beautiful gardens and wide-ranging historical sites combined with a thriving café culture and convivial inhabitants give the city a bohemian air. Alexandria’s proximity to Cairo – only 225 km – provides an ideal opportunity for a twin-centre stay at Four Seasons Hotel Cairo at Nile Plaza or Four Seasons Hotel Cairo at The First Residence. With a distinctive European flair, the Hotel adds 21st-century elegance to Alexandria’s renowned Mediterranean ambience, setting new standards for beach-side living in the summer capital of the Middle East.

Four Seasons Alexandria

A seaside glamour on the Egyptian Rivera

Located in the heart of Alexandria overlooking the Mediterranean Sea, Four Seasons Hotel Alexandria holds 154 spacious rooms, suites and beach villas designed by the renowned Pierre Yves-Rochon and is only a 10-minute walk from the Royal Jewelry Museum and 9 km from the Library of Alexandria.

The main complex of the hotel includes 10 outlets including restaurants and bars, meeting rooms, spa, indoor pool and gym.

Opposite the hotel, a long stretched, sandy beach with lush green landscaping unfolds the blue waters of the Mediterranean Sea. It is easily accessible by an under-passage from the hotel. The Beach facilities include 30 beach suites, an infinity seawater pool, a beach restaurant, gym, and kids area.

In addition, the Hotel launches a new project located on the Hotel’s private beach to complete its state-of-art complex on the shores of the Mediterranean. The 15 Beach Villas offer guests the opportunity to rent and stay in a comfortable setting while enjoying more space, privacy and exclusivity, alongside the full complement. With multiple options between one, two or three bedrooms, the villas are suitable for families and couples alike.

This key position requires an individual who

To have the skills of doing the pizza show in front of the guest to create a casual fun atmosphere
The ability to cook all food in a timely manner and in accordance with methods established by the Executive Chef and Four Seasons.
The ability to attend the dally briefing with the Restaurant and sous chefs and pass it to the staff.
The ability to make stocks and sauces for the hotel. And to check the Preparations place list of the day.
The ability to handle all demands and inquires in a professional and positive manner.
The ability to respond properly in any hotel emergency or safety situation.
Informing the sous chef and the out let manager about the Not available items in a daily base.
The ability to check the weekly schedule with the sous chef.
To supervise and coordinate the preparation of food items as per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe and sanitary work environment.
To supervise and coordinate the activities of the Pizza employee/s engaged in preparation of the pizza related food items across the various meal periods.
To participate in the production of said items following the standards set by the Executive Chef/Restaurant Chef.
To keep fellow employees motivated by creating a positive work environment.
To plan production for the department according to the needs of the hotel and cold/hot kitchen.
To ensure the correct and approved recipes distributed to the fellow employees.
To demonstrate and use proper time management skills.
To train the staff using the proper methods of production as approved by the Executive Chef.
To operate and maintain as well as properly clean kitchen equipment, including: deep fryer, broiler, stove, steamer, food processor, mixer, slicer, vacuum machine, slicer, oven, steam table, tilt kettle, waffle iron, crepe iron, flat top grill etc.
To ensure the training and execution of proper usage, maintenance and cleaning of all equipment such as: spatulas, mixers, various knives, blenders, food processors, ovens, dough sheeter machine and any other equipment inclusive of work surfaces.
To date all food containers, rotate as per policies, making sure that all perishables kept at proper temperatures, check pars for shift use, determine necessary preparation, freezer pull and line set up, note any out-of-stock items or possible shortages. as well as to return all food items not used to designated areas, being sure to cover all perishables at all times properly, assist in setting up plans and actions to correct any food cost problems, control the waste of food as well as the loss and usage as per policies.
To ensure the requisitioning of supplies and equipment and see that they are delivered and properly stored.
To participate in the production of all items in the respective kitchen department.
To assist the Sous Chef in developing new menu items.
To produce and supervise the production of all tasting menus.
To ensure and maintain kitchen in a clean and organized manner following the proper sanitation guidelines and train fellow colleagues to do likewise.
To properly store unused ingredients for further use.
To produce wedding and other special occasion Pizzas when necessary.
To understand written instructions and diagrams.
To fill in on any shift as needed according to the expectations of the kitchen and hotel.
To understand and perform the use of various scales and other measuring equipment such as measuring cups and spoons.
To visualize how finished product will look or how buffet setup, live stations etc. …..
To be able to convert formulas to ensure proper yields.
To know when products are incorrect and fix them or use another.
Accept full responsibility for managing any activity in the absence of the managers in Pastry in a fast-paced high quality operation.
To ensure all equipment is in full working order.