Position Title Sous Chef
Direct Supervisor Head Chef Department Back of House(BOH)
Subordinates Chef De Parte
Summary: A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.
Duties and Responsibilities:
PRIMARY RESPONSIBILITIES:
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Able to make recommendations to the Executi Chef regarding succession planning.
• To be aware of all financial budgets and goals.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department’s overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to Falla Restaurants Quality & Hygiene policies and procedures.
• Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Creative menu planning and correct food preparation for each outlets.
• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• To project a positive and motivated attitude amongst all associates.
• To spend time in the restaurant to ensure that the operation is managed well by the BOH team.
• To frequently verify that only the highest quality products are used in food preparation.
• To ensure that all food products received into the outlet are of the required standard and quality and that they are stored and rotated correctly.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• Ensure that the overall BOH department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• To act as manager on duty for the hotel as scheduled.
• Identify strengths and weaknesses and provide timely feedback to the individual.
Qualifications & Experiences:
Diploma or Bachelor Degree in Hospitality Management (GED).
8+ Years of Culinary experience in hote in GCC, minimum 3 years of relevant experience.
In-depth understanding of HACCP, and have acquired Level 2 & 3 of Food Safety.
Preference for an experience obtained in Am-Italian Fusion Concept.
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