Sous Chef

Job description / Role

- To prepare and service all food items for a la carte and buffet menus according to hotel recipes and standards
- To actively share ideas, opinions & suggestions in daily shift briefings
- To maintain proper rotation of product in all chillers to minimize wastage/spoilage
- To ensure storeroom requisitions are accurate
- To have full knowledge of all menu items, daily features and promotions
- To ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- To follow kitchen policies, procedures and service standards
- To follow all safety and sanitation policies when handling food and beverage Other duties as assigned
- Leads kitchen team in chef's absence
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours
- Hires and trains new kitchen employees to restaurant and kitchen standards
- Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Works with head chef to maintain kitchen organization, staff ability, and training opportunities
- Verifies that food storage units all meet standards and are consistently well-managed
- Assists head chef with menu creation
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
- All tasks assigned by Management

Requirements

- Well organized and creative candidate with excellent communication and interpersonal skills, who is able to display a “passion for perfection” and work in a dynamic environment. In addition, the candidate should possess
- Previous experience in the culinary field required
- Diploma Certification in a Culinary discipline an asset
- Strong interpersonal and problem solving abilities
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively with fellow colleagues as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
- Attention to detail

About the Company

Louzan Fashion is a luxury Ladies Abaya and Sheila brand for the contemporary Arabian lady.

Crafted tailoring that is individual and elegant for everyday, formal and special occasions.

A considered collection of fabrics, stitching and finishes are combined together to deliver truly bespoke fashion that blends edgy styles with traditional cuts.

Starting with a single outlet in Al Ain during 2003, Louzan has now added to its name 16 more outlets spread over Al Ain, Abu Dhabi, Dubai, Muscat, Sohar, Salalah, Doha. The supply of innovative modern designs of Abayas and Sheilas are done at the manufacturing arm (88,000 sqft) of the Group in Al Ain Industrial Area. Other than supplying to the retail outlets the Group also exports to countries across the GCC and Egypt. The Group optimistically contributes to the blooming industry of Abaya and Sheila, and special care is being taken to synchronize the highly creative and experienced team to innovate new distinct designs in each and every product.