Sous Chef

Sous Chef Location : Riyadh Prime Function1. Ensure food philosophy is maintained with a standardized product. Maintain cost effectiveness by maintaining profitability in all areas.Constantly evaluate systems to facilitate improvement where possible. Ensure HACCP procedures are followed and clear records are kept at all times. Ensure the highest standard in preparation of food production and delivery. 2. Exceed guest expectations in quality and service of food products. Key Responsibilities1. Food & Beverage Production Planning 2. Follows guidelines laid by the Executive Chef on menu plan and design.People Management 1. Manage staff in each section as assigned by the Executive Chef to ensure the proper useof equipment and efficient completion of all tasks. 2. Monitor grooming and personal hygiene of staff to ensure standards are maintained to thehighest level. 3. Liaise with the Service and Stewarding Departments in a professional manner to ensureevent objectives are achieved and standards are maintained at all times. Financial Management 1. Oversee the stock take and stock rotation for the assigned section.2. Monitor the operation to ensure that food wastage is minimized and to maintain costeffectiveness and profitability in all areas. Operations Management1. Check all equipment prior to service where applicable.Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. 2. Liaise with outlet Managers to facilitate service delivery and ensure standards aremaintained. 3. Monitor the presentation of food to ensure it complies with company standards andguidelines as per prescribed recipes. 4. Record all recipes and update the manual as required to ensure the Kitchen hascomprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by theExecutive Chef. 5. Organize rosters for casual, agency and section staff as per guidelines set by theExecutive Chef.6. Promote an environment of team work to facilitate the achievement of department andobjectives. 7. Monitor quantity and quality of food products for the assigned section to ensurecompliance with standards. 8. Evaluate systems and procedures to facilitate continuous improvement in the delivery ofproducts and services. 9. Monitor the operation of the Kitchen to ensure procedures are followed and clear recordsare kept at all times. Training; coordinates with the training manager, ensure new joiners are inducted withproper departmental orientation, explain tasks, and ensure that existing team members areempowered with new skills and wherever possible multi-skilling is done on merit.Maintains relevant documentation for training needs and completion of sessions. 10. Counseling, every team member performance needs to be evaluated on a periodic basisand follow standard procedure laid down by the management. Motivate and encourageslow learners to enable brisk and efficient delivery of tasks. Conducts individualappraisals, understands need for motivation, growth and retention of team members.

Educational Details: Bachelor degree

City: Riyadh

State: Riyadh

Postal Code: 12211

Recruiter: nidhi Chakhaiyar - +91 92657 23772

Qualifications: Bachelor degree

Experience: 5-12 year

Salary: 20000

Industry: Restaurant

Openings: 1