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Job description / Role
The position:
The Senior Sous Chef will be responsible for all Outlets kitchen functions, including but not limited to food ordering approvals, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Responsible for the training of employees in connection with ordering, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness.
Responsibilities:
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
• Interact positively with customers and employees, Fill in where needed to ensure guest service standards and efficient operations.
• Work with F&B Manager and Production Manager to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new outlets kitchen employees.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Requirements
• Degree or Honours (12+3 or equivalent).
• Minimum 5 years of experience a Senior Sous Chef or a similar role at, Catering, Hotels and Hospitality establishments
• Excellent communication skills both verbally and written English/ Arabic.
• Able to demonstrate exceptional leadership and strategic management
• A sound knowledge of Microsoft Excel, Word, PowerPoint.
About the Company
We are a dynamic food service company employing 490 employees, operating both Business to Business services as well as a wide range of branded consumer food and beverage outlets and events and banqueting. Our main catering unit and offices are located in Sharjah, however, goods and services are provided also in Dubai, Ras Al Khaimah and Fujairah.