Sous Chef

17 سبتمبر، 2022

0 4 2 دقائق

Sous Chef

الوصف الوظيفي

To ensure a smooth and efficient operation in the Food & Beverage department in relation to the company core process; thus directly impacting the delivery of the experience. This position manages an assigned outlet kitchen. Responsible for managing food requisitions, effective scheduling and food cost. Maintains health and safety standards in the kitchen and conducts professional development training for the team of Chef de Parties, Specialty Chef, Demi Chef de Partie and Commis.

JOB SCOPE:

To display a friendly, helpful and cheerful attitude while communicating effectively with our guests and fellow colleagues in order to support Farah strategy and values
To represent and promote Farah in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders
To help achieve department and company objectives, action plans and key performance indicators
To enforce and adhere to all UAE laws, health, safety & environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all guests and colleagues
Engage each guest as a unique individual and listen attentively to their requests
Adhere to all emergency procedures, ensuring guest safety and participate in an evacuation if necessary
To give guidance and instructions to chefs on fine points of cooking in order to develop and enhance their cooking skills
To observe workers engaged in preparing, portioning, and garnishing foods in order to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
To give instructions to cooking personnel in fine points of cooking
To assume responsibility for kitchen in absence of Executive Sous Chef or Executive Chef
To ensure that preparation is carried out to the correct specifications and recipes in a timely manner
To ensure that all perishable foods are stored under refrigerated conditions
To ensure proper use of materials in a continuous effort
To ensure the proper use of knives & chopping boards by using the color coded guidelines
To support organization's goals and values
To ensure basic cleaning of work areas and carry out temperature control checks

Essential:

College diploma
1-2 years’ same role or 3 years as a Chef de Partie in five star hotel or similar
Good English skills both written and verbal
Good attention to detail * Interpersonal skills
Proficient in MS Word, Excel and Power Point software programs
Leadership skills * Problem solving skills
Ability to develop good working relationships with colleagues, management and external clients
Experience in Asian, Continental, Arabic cuisines and Pastry

Desirable:

Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
Multiple language skills (native language and English language)
Survey creation skills