Sous Chef

4 months ago


Dubai, United Arab Emirates DUBAI INTERNATIONAL HOTEL Full time

**JOB PURPOSE**:
The Sous Chef reports directly to the Executive Sous Chef with accountability for managing the Kitchen Department’s food planning and production processes.

**PRINCIPAL ACCOUNTABILITIES**:
**Manage the daily activities**
- Supervise and participate in food preparation.
- Make a routine check of the quality and quantity of food before service or buffet set-up.
- Check all the production outlets and find ways to minimize wastage and spoilage.
- Check the refrigerators, freezers and equipment and ensure that they are cleaned and maintained as per standard.
- Report defective equipment to the Engineering Department and ensure follow-up.
- Check all the monitoring forms as been fill as per the HACCP
- Ordering the market list and IDTR.
- Need to handle busy operation in ala carte and buffet
- Coordinate with the Restaurant Manager on any changes in set-up, menu, presentation and out-of-stock items.
- Assist the outlet in organizing fast and efficient service.
- Ensure that daily purchases are carefully checked, correctly stored and properly rotated to maintain quality.

**Supervision of staff**
- Supervise the activities of the kitchen staff to ensure that they are performing to the required standard.
- Work closely with the kitchen staff in order to identify their training needs.
- Conduct on-the job training to create an environment that fosters staff morale.
- Uphold a warm and friendly working environment.

**KNOWLEDGE, SKILLS AND BEHAVIORAL CHARACTERISTICS**:

- A bachelor’s degree or combination of secondary education and experience.
- Five years’ experience in food control, kitchen management, demonstration cooking, menu development and pricing development.
- Demonstrated ability to work in a team environment with minimum supervision and direction.
- Worked in both ala carte and buffet experience


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