Sous Chef

**Location**:
Neom.

**Scope and general purpose**:
To effectively assist and manage the kitchen operation in accordance with TAMIMI Global Co. standard of policies, procedures manual and guest satisfaction. Ensure equipment and sanitation standards are met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is ongoing.

**Responsible for**:

- Employees welfare and the assets of the company.
- Own operational costs.
- Ownership of the section / Area.

**Major responsibilities**:

- Ensures all food is prepared fresh and is of the highest quality.
- Ensure the correct preparation and presentation of dishes is in accordance with menu cards and produced on a consistent basis.
- Assist in planning and developing menus as per considering factors, such as product availability, cost, equipment availability, numbers to be served and skills required to prepare.
- Establishes and maintains appropriate food portions with respect to the daily operations and forecast demand.
- Prepare work schedules to reflect operating forecasts to keep the operation smooth.
- Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
- Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
- Responsible for inventories to enable team members to successfully prepare mis en place.
- Ensures proper rotation, storage temperatures, and proper storing and labelling procedures are observed at all times.
- Communicates with Food & Beverage team in regards to special events, changes in forecasts, special menu items, etc.
- Ensure sanitation standards as set forth by the TAMIMI Global Co. Standard and in compliance as well as the cleanliness and neatness of the kitchen all time.
- Ensures recipes are constantly updated to reflect changes in availability and seasonal.
- Monitor and review operating criteria and develop an awareness of the importance of food factors preparation and quality.
- Monitor and review food presentations and make recommendations for needed changes.
- Continuously monitor food preparation process and cooks follow the recipe.
- Adjust production levels to meet forecast demands.
- Assist in the development and implementation of creative plans/programs that anticipate and meet client needs and interests.
- Conduct yourself in a professional manner at all times and maintain high grooming standard.
- Ensure controls and decreases waste is carried out by maintaining logs daily.
- Contribute in setting up control systems that will assure quality and portion consistency.
- Continually maintains and updates daily and weekly reports in a timely manner.
- Ensure communication, standards, policies, and expectations are communicated to all team members and then execute flawlessly.

**HSEQ / IMS**:

- Implementation of site-specific HSEQ plans including checklists within the specified timetables.
- Reporting Executive Sous Chef in case of any non-compliance activity of HSE in Kitchen.
- Ensuring that all corrective action taken is completed and effective and leads to continuous improvement of the operations at the site.
- Maintaining a safe work environment.
- Ensuring compliance with all legislative requirements.
- Conducting visual HSE inspection and report to QAQC-HSE Officer.
- Conducting daily pre-start meetings (if required).
- Analyzing all work activities under their control to ensure that hazards have been identified and controlled.
- Ensuring that all materials, gear and equipment (including PPE) needed to carry out the job safely are provided to commencing work.
- Comply with TAMIMI Global Co. IMS standards that include ISO 22000 & 2088; OHSAS 18001:2007; ISO 14001:2004 & ISO 9001:2015 as appropriate.
- Ensuring that work activities do not adversely affect or endanger other personnel clients employees, visitors or the public and the environment.
- Conducting regular staff meetings to discuss safety and environmental issues.
- Ensuring all work is carried out by suitably qualified, trained and competent personnel - Reporting, recording and investigating all incidents within their work area.
- Immediately investigating all hazards reported and implementing measures to control or eliminate such hazards.
- Conducting job safety analysis with employees as required.

**Irregular duties**:

- To attend meetings and training courses as required.
- Included in these duties, you are required to perform any other reasonable tasks requested by the line manager.

**Educational qualifications**:
Culinary degree from an accredited culinary school/college.

**Professional experience/ Technical**:

- At least 3 - 5 years previous experience in a hotel or proprietary units.
- Minimum 3 years in similar capacity.
- Knowledge in preparation of all international dished. Including western & Arabic.
- Knowledge in all culinary operations; preparing buffet alternative dish based