Sous Chef
5 days ago
المسمى الوظيفي: Sous Chef (الشيف التنفيذي المساعد)
التبعية الإدارية:
- المسؤول المباشر: الشيف التنفيذي (Executive Chef)
- التبعية الوظيفية: إدارة المطبخ – قسم الأغذية والمشروبات
الدرجة الوظيفية:
- يقع في المستوى الإداري الثاني داخل إدارة المطبخ، ويعمل كمساعد مباشر للشيف التنفيذي، ويتولى الإشراف على جميع عمليات المطبخ في حالة غياب الشيف التنفيذي.
الهدف من الوظيفة:
- ضمان التشغيل السلس للمطبخ في مطاعم الفئة السياحية الكبرى من خلال المساعدة في إدارة العمليات اليومية
- الإشراف على فرق الطهاة
- ضمان الامتثال لمعايير الجودة والصحة والسلامة الغذائية.
المهام والمسؤوليات:
1. العمليات اليومية للمطبخ:
- الإشراف على تحضير وتجهيز الأطباق وفق معايير الجودة والنظافة المعتمدة.
- التأكد من الالتزام بالوصفات والمواصفات المعتمدة من الشيف التنفيذي.
- تنظيم سير العمل داخل المطبخ لضمان تقديم الطعام في الوقت المحدد.
- ضمان إدارة المخزون والمشتريات بالتنسيق مع الشيف التنفيذي.
2. الإشراف على الفريق:
- إدارة وتوجيه فرق الطهاة والمساعدين والتأكد من توزيع المهام بشكل فعال.
- تدريب الموظفين الجدد وتطوير مهارات الفريق لرفع الكفاءة التشغيلية.
- الإشراف على جداول العمل والحرص على الالتزام بمواعيد الدوام.
3. الرقابة على الجودة والصحة والسلامة:
- مراقبة النظافة الشخصية للعاملين والتأكد من الالتزام بمعايير الصحة والسلامة الغذائية (HACCP).
- الإشراف على نظافة المطبخ والأدوات المستخدمة وفق الاشتراطات الصحية.
- متابعة طرق تخزين المواد الغذائية وضمان صلاحيتها وجودتها.
4. التعاون مع الإدارة وتطوير القائمة:
- التنسيق مع الشيف التنفيذي في ابتكار قوائم الطعام الجديدة وتحسين الوصفات.
- تقديم اقتراحات لتحسين العمليات وتقليل الهدر وزيادة الكفاءة.
- المساهمة في إعداد الميزانية التشغيلية الخاصة بالمطبخ.
5. حل المشكلات وإدارة الطوارئ:
- التعامل مع أي مشاكل تشغيلية أو تأخيرات تؤثر على تقديم الطعام.
- اتخاذ قرارات فورية في حالة حدوث أعطال بالمعدات أو نقص بالمكونات الأساسية.
Skills
المتطلبات والمؤهلات:
المؤهلات الأكاديمية:
- شهادة دبلوم أو بكالوريوس في فنون الطهي أو إدارة الضيافة أو أي تخصص ذي صلة.
- شهادات متخصصة في إدارة المطابخ أو السلامة الغذائية (ميزة إضافية).
الخبرات العملية:
- خبرة لا تقل عن 5-7 سنوات في مجال الطهي، منها 2-3 سنوات على الأقل في منصب Sous Chef.
- خبرة في مطاعم الفنادق الكبرى أو المطاعم الفاخرة.
المهارات المطلوبة:
- مهارات قيادية وإدارية قوية.
- القدرة على العمل تحت الضغط وفي بيئة عمل سريعة.
- مهارات تنظيمية ممتازة وإدارة الوقت بفعالية.
- القدرة على التواصل بفاعلية مع فريق العمل والإدارة.
- الإبداع والقدرة على تطوير وصفات جديدة ومبتكرة.
- الإلمام بقواعد الصحة والسلامة الغذائية.
ظروف العمل:
- بيئة عمل سريعة ومضغوطة تتطلب الوقوف لفترات طويلة.
- العمل في نوبات مختلفة، بما في ذلك العطلات ونهاية الأسبوع.
- التعامل مع درجات حرارة مرتفعة داخل المطبخ.
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