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Sous Chef - Continental

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  • Travel
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Job Details

1. To ensure the smooth and timely dispensing of food items from the kitchen.2. To ensure all food dispensed is as per specification.3. To be familiar with all food outlets and the respective menus.4. Through delegation and direction, effectively supervise all kitchen personnel on shift.5. To ensure that sufficient food supplies are ordered and procedures are followed when ordering.6. Participate in the planning and costing of menus7. Develop and write standard recipes8. Develop new dishes and products9. Ensure that outstanding culinary technical skills are maintained.10. Assist with organizing special events and special food promotions11. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly12. Report to the Executive Chef / Executive Sous Chef and cooperate closely with other members in the kitchen and service team.13. Ensure the kitchen is maintained in a constant and tidy manner.14. To ensure a high standard of hygiene and cleanliness in all areas of the kitchen at all times.15. Ensure all hotel equipment is correctly used and maintained.16. Ensure that all areas of the kitchen are set up and are operated effectively in order to maximise productivity, maintain quality and consistency.17. To always be conscious of the need to control food operating costs and keep them to a minimum.18. To assist and oversee training of culinary employees within the kitchen in the skills necessary for them to perform their function.19. Make daily inspection of the fridge and all associated storage and preparation areas.19. Is responsible for the running of the kitchen in the Executive Chef / Executive Sous Chefs absence.20. Work with the Executive Chef / Executive Sous Chef in the development of menu items for use in all aspects of the operation within the hotel.21. Attend kitchen meeting as required.22. Undertake additional tasks or project as requested by the Executive Chef / Executive Sous Chef from time to timeSection 2 General Financial1. Ensure that revenues and / or cost controls are maximized through proactive actions rather than reactive management.2. Ensure current knowledge of key hotel and department financial targets3. To maintain a working knowledge of key costs associated with the department 4. Assist in the preparation of budgets and /or forecasts if required.Customer5. Sets an example for all staff in regard to customer recognition.Employee Development6. To help identify department training needs, and recommend on job and off job training programs for the employees to Department Head.7. Personally conduct and participate in any scheduled training or development programs8. Assist in building of an efficient team of subordinates by taking an active interest in their welfare, safety and development. 9. To spot check daily performance of all staff to determine need for action or follow-up and ensure corrective training where required.10. Fully support the Departmental Trainers function11. To conduct Employee Performance Appraisals, if required, to review employees' performance with special emphasis on areas for development.12. To be an excellent people manager and show respect to all staff to gain their respect.13. To assist in departments on boarding program for new employees to ensure they understand the standards, policies and procedures of the department.14. To inform next level of all commendation or disciplinary actions taken.Administration15. To assist in any inventory / stock taking as / when required.16. To ensure that all projects, departmental reports, schedules, are completed accurately and punctually.17. To participate in monthly staff meetings and daily follow up action briefings18. To assist in updating sections of the Departmental Operations Manual when required.19. To ensure weekly schedules are completed according to advance notice requirements, considering also employee requests favorably and ensuring employee productivity / multi skilling is maximized to control payroll costs.20. To actively participate in Employee Engagement, Guest Satisfaction & other special projects carried out to improve standards.21. To be demanding of quality focused standards and not accept those below hotel specifications. 22. To relieve any colleagues or assume in charge role as directed by next level superior.23. To demonstrate full working knowledge of all duties and tasks in the place of work. 24. To provide a friendly, courteous and professional service at all times to both internal and external customers.25. To be visible and demonstrate Hands On at regular intervals.26. Project a positive, motivated attitude and handle all tasks with diplomacy, tact, appropriate discretion and efficiency.27. Handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to next level if no immediate solution can be found and assure follow-up with party concerned.28. Perform duties common to other management and / or supervisory level if necessary.29. Ensure that all safety rules, emergency procedures and fire prevention regulations are understood and strictly adhered to by employees.30. Interact with management and / or supervisory staff of other departments relevant to areas of responsibility and develop congenial & strong working relationships with them.31. Makes recommendations to Management for modernization of equipment, production methods, presentation and improved guest satisfaction.32. Maintain good personal hygiene, to be professionally well groomed so as to represent a high standard of the hotel/company and lead by example.33. Ensure a culture of equal importance to heart of house areas is practiced, as it is for front of house areas.34. To ensure you have an understanding of and adhere to the hotel's Operations Manuals / Policies and employee handbook. 35. To ensure no actions are allowed in the department which are detrimental to the hotel operations, management, owning company or against applicable laws.36. To ensure confidentiality of all information regarding guests / staff and /or the hotel operations is not disclosed to unauthorized persons at any time. 37. To be flexible and undertake any other reasonable duties and responsibilities as assigned, including re-deployment to alternative departments/areas if required, to meet business demands and guest service needs.
Additional Degree: BHM (Hotel Management)

Experience: 8-10


Chef (All) | Maintenance | Operations | Restaurant
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