Sous Chef

2 weeks ago

AlAyn, United Arab Emirates Binghatti Hospitality Full time

**Responsibilities & Duties**

**O**perational Performance*
- To formulate and continually upgrade Standards of Performance, policies and procedures, and production standards pertinent to the efficient operation of the Central Kitchen and store in accordance with Company policy.
- To ensure a prompt and consistently high standard of repair and maintenance via the Chef de Cuisine, the Store Manager and project dept.
- To ensure a consistently good standard of food quality, efficient profitability and presentation.
- Ensure that the stock management of food is proper and in accordance with the Municipality rules.
- Recommending improvement of dishes based on Managers and guest feedback
- To coordinate with other Chefs whenever necessary regarding operational problems
- To conduct regular meetings and briefings to keep employees informed of policies and procedures, special events and action plans
- Involve in the setting of all safety rules, emergency procedures, and fire prevention regulations are strictly enforced by employees.
- Organizing and coordinating the overall operations of the Central Kitchen
- Ensuring smooth running of all operations
- Reinforcing Policies and Procedures in Central Kitchen
- Maximizing productivity by synergizing the scheduling, shifts of all the Stores by rotating the Chefs
- Solve immediate operational issues
- Set action plans on hygiene and sanitation based on report from external companies or
- Municipality
- Overview of Central Kitchen operations when busy
- Implement changes decided by management and rollover all Central Kitchen
- Help Store managers in handling of food grievances
- Interact with guest and handle guest complain where necessary
- Cross-check the checklist of Central Kitchen
- Managing Recipe book and Central Kitchen manuals to be used as a benchmark, identifying changes and updates as and when required
- Maintaining a ‘hands-on approach’ Central Kitchen on a daily basis to ensure that operational procedures are being properly maintained
- Overseeing of ‘Special Order/Function’ requests
- Overseeing the control of inventory levels, stock rotation, and proper display of all Central Kitchen items
- Control and manage the food cost inline with budget.
- Check that all food items for storage is covered with the film, dated, labeled
- Monitoring par the stock of small wares, inventory levels, ensuring breakages are kept to a minimum and ensure availability in the store
- Oversee the Maintenance, Serviceability and Cleaning of the Central Kitchen
- Training of the Central Kitchen and Steward staff with a focus on:

- Maintaining Standards
- Quality Control
- CONSISTENCY
- Hygiene and Sanitation
- Ongoing use of the Central Kitchen manuals as a benchmark, identifying changes and updates as and when required
- Stock control of all food items (FIFO)
- Ensuring that expiry policy is being implemented and followed strictly
- Managing Inventory levels to minimize wastage and mark-outs
- Accurate reporting Food costs
- Constant monitoring and reporting on changes to the individual menu item costs as caused by the change of ingredient prices
- Maintaining proper Hygiene and Health & Safety Standards
- Training of all staff concerned on the proper use and care of equipment
- Implementing and overseeing a program for the routine maintenance of all Central Kitchen equipment ensuring its serviceability and longevity.
- Visit the stores regularly and ensure that the products are as per the standard
- Conduct as per SOP of Central Kitchen and Stores.

**Ot**her Duties**
- To identify in conjunction with management, Market needs and trends.
- To provide management with creative ideas to project and enhance the image of the outlet and the company
- To be fully aware of the Cupagahwa the concept in order to promote the Store towards the public
- To actively promote through culinary events such as but not limited to (Food exhibitions, culinary competitions, membership in culinary guilds )
- To assist in the preparation of the Outlet Food Sales and Marketing plans.
- To ensure the correct scheduling of chefs to maintain standards of service and efficiency
- Ensures that high standard of Personal grooming, wearing the correct uniform of all chefs is maintained at all times.
- To constantly upgrade the company’s policy and procedures.
- To conduct training courses for new employees and regular "Refresher" courses for newly hired and existing employees.
- To conduct Chefs Performance Appraisals, review their general performance; discuss existing performance, areas for improvement and setting up KPIs.
- To supervise orientation program for new employees to make sure that they understand the policy and procedure of the company.
- Scheduled training or development program that may improve personal or departmental standards.
- Recruitment, Selection and Appraisal of Chefs.
- Recommend Promotion and the demotion of staff where applicable
- New Opening staff - (2 weeks of Classroom

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