Junior Sous Chef Full Time

MAIN DUTIES AND RESPONSIBILITIES: 

Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

Introduces and tests the market with new products which are market-orientated in terms of price and product.

Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept, this also includes tasting everything that gets prepared for the guests or staff.

Supervises all of the cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

Tastes cooked foods before plate-up and service.

Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.

Enforces nutrition and sanitation, and dining standards for restaurant.

Assists the Executive Head Chef/ Chef de Cuisine with the development and maintenance of a detailed Department Operations Manual that reflects policies & procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.

Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible employee base (Full Time & Part Time employees), multi-skilling and multi-tasking.

Directs subordinates to ensure productivity, meets standards given in accordance with ME DUBAI Food and Beverage Operations Manual.

Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

Ensure new technology & equipment are embraced, improving productivity whilst

taking work out of the system.

Develop Outlet Chefs and Apprentices to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.

Through hands on management, supervise closely all Outlet Chefs and Apprentices

in the performance of their duties in accordance with policies & procedures and applicable laws.

Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

Instil the Training philosophies of the company and work closely with the Training

Manager developing Departmental Trainers, ensuring that all Supervisors take an active role in the training and development of employees.

Develop and assist with training activities focused on improving skills and knowledge.

Ensure employees have a complete understanding of rules and regulations, and that behaviour complies.

Monitor employee morale and provide mechanisms for performance feedback and development.

Effectively communicate guiding principles and core values to all levels of employees.

Ensure that proper HACCP procedure are being followed throughout the hotel.

Ensure that ALL fridges and freezers are kept clean and tidy at all times.

Ensure stock rotation is being followed.

Ensure that the kitchen is kept to the highest cleanliness and hygiene standards.

Liaise with Chief steward to ensure that the kitchen material is organized.

Liaise with Chief steward to ensure that the kitchen is kept clean and organized throughout.

Place orders according to the monthly forecast, stay in line with the food cost.

Keep track of the daily purchases in order to stay in line with monthly food cost, and to present numbers to Executive Chef, Director of Finance, and the General Manager.

Directly responsible for the monthly food cost, to include the pastry section.

Understands and studies each outlet that belongs to the hotel, suggest how to improve the dining experience along with improving the potential ways to improve income of each one.

Responsible to keep a healthy and happy culture within the entire kitchen department.