Sous Chef

4 weeks ago

Riyadh, Ar Riyāḑ, Saudi Arabia Alliance International Consulting Firm Full time

Sous Chef
Location: Riyadh

Prime Function
  1. Ensure food philosophy is maintained with a standardized product. Maintain cost effectiveness by maintaining profitability in all areas. Constantly evaluate systems to facilitate improvement where possible. Ensure HACCP procedures are followed and clear records are kept at all times. Ensure the highest standard in preparation of food production and delivery.
  2. Exceed guest expectations in quality and service of food products.
Key Responsibilities
  1. Food & Beverage Production Planning
  2. Follows guidelines laid by the Executive Chef on menu plan and design.
People Management
  1. Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
  2. Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
  3. Liaise with the Service and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
Financial Management
  1. Oversee the stock take and stock rotation for the assigned section.
  2. Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
Operations Management
  1. Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
  2. Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained.
  3. Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
  4. Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
  5. Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
  6. Promote an environment of teamwork to facilitate the achievement of department objectives.
  7. Monitor quantity and quality of food products for the assigned section to ensure compliance with standards.
  8. Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
  9. Monitor the operation of the Kitchen to ensure procedures are followed and clear records are kept at all times.
Training
  1. Coordinate with the training manager to ensure new joiners are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintain relevant documentation for training needs and completion of sessions.
  2. Conduct individual appraisals, understand the need for motivation, growth, and retention of team members.
  3. Motivate and encourage low learners to enable brisk and efficient delivery of tasks.
Educational Details

Bachelor degree

City

Riyadh

State

Riyadh

Postal Code

12211

Recruiter

Nidhi Chakhaiyar - +91 92657 23772

Qualifications

Bachelor degree

Experience

5-12 years

Salary

20000

Industry

Restaurant

Openings

1

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