Open Opportunity - Sous Chef In Saudi Arabia

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Description

A new job opening for Sous Chef


ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Develop and maintain professional functional working relationships with SBD restaurant hourly employees and guests.
• Control the work environment inside the kitchen and maintain good teamwork spirit among the employees.
• Organize the responsibility and duties of the kitchen staff and schedule their activities accordingly and efficiently.
• Ensure food is in compliance with SOP in the areas of specifications, recipes, plating, and garnishes. Ensure food is presented well and served at appropriate temperatures, within standard ticket times.
• Execute Line checks at least twice a day and as needed to ensure the quality of products is well maintained.
• Communicate servers' food orders and service requests in an accurate and timely manner.
• Strictly adheres to par stocking and inventory items.
• Identify food that is incorrect and remedy the problem before it is sent to the guest.
• Comply with the local regulations for food safety.
• Assist in the recruitment, training, and retention of employees as defined by the current SOP and operations plan for the assigned unit.
• Ensure adequate levels of food, kitchen, safety, and uniform supplies.
• Ensure the proper operational condition of all BOH equipment.
• Assist in the completion of all required reports and paperwork. Handle paperwork accurately and on a timely basis.
• Ensure sanitation practices are maintained according to local regulations and SOP. Ensure that food is properly stored (labeled, dated, and rotated) and proper temperatures are maintained.
• Time Management Skills: Kitchens get busy quickly, and food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.

SUPERVISORY RESPONSIBILITIES:
Directly supervise BOH employees at the assigned unit. Head Chef with the overall direction, coordination, and evaluation of BOH unit. Carries out supervisory responsibilities in accordance with the organization’s policies. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Keep the Restaurant Manager informed.
Education, Experience:
• High school diploma, GED, or equivalent and higher.
• Minimum of 3 years experience as a sous chef, a minimum of 10 years’ experience in F&B industry as a total.
• Minimum of 3 years in a well-known upscaled restaurant or modern fine dining.
• Familiarity with telephone, office, and point-of-sale software.
• Familiarity with all professional kitchen equipment including maintaining them and proper cleaning procedures.
• Certification from a culinary school is a plus.
Qualifications / Skills:
• Customer service (most important)
• Ability to remain calm and focused in a fast-paced environment (key skill)
• Organization
• High stamina to long working hours
• Team spirit, with a customer-focused attitude
• Tidiness
• Listening
• Verbal communication
• Flexibility to work in early morning shifts
• Food safety
• Action-oriented
• Selling to customer needs
• Attendance
• Client relationships

Total Salary : SAR. 8000

If you are interested, send your CV to the below email for applying:

Basic Details

Qualification :

Posted : 3 years ago

Job Type : Full-Time

Company : Saudi Jobs

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