Junior Sous Chef

1 week ago

Dubai, United Arab Emirates Leens Casual to Gourmet Full time

**JOB SUMMARY**

Junior Sous Chef is an entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Position contributes to ensuring guests and employees’ satisfaction while maintaining the operating budget.

**CANDIDATE PROFILE**
- Degree / Diploma in Culinary Arts from an accredited university
- Minimum 2 years’ experience in Kitchen Operations including procedures and functions, food planning, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping and preparation of reports and in a leadership role
- Good communication skills. Must be able to speak, read and write English. Additional languages will be preferred
- Must be able to handle the pressures of a busy kitchen, guest demands, simultaneously coordinate a wide range of activities and recommend appropriate solutions to restaurant problems
- Able to work in a standing position for long periods of time, multi task and work in a fast paced environment

**CORE WORK ACTIVITIES**
- To assist in ensuring that the outlet is managed successfully as an independent profit center.
- To maintain control and discipline in the absence of the Sous Chef, providing direction and assuming all consequent duties and responsibilities.
- To assist in performance appraisals when necessary.
- To monitor all costs and recommend measures to control them and establish an integrated cost management plan.
- To ensure that the Department Operational Budget is strictly adhered to.
- To review monthly forecasts and schedule resources accordingly.
- To ensure that the outlet is managed efficiently according to the established concept statements and adhere to company policies & procedures and all standards.
- To assist in the implementation of flexible allocation of employees based on established business productivity.
- To assign responsibilities to subordinates and to check their performance periodically.
- To support staff needs in other Divisions based on the priorities and anticipated business levels.
- To work with the Sous Chef to take corrective action when and where necessary.
- To establish, implement and control performance standards for the Stewarding Operation.
- Ensures that all food preparation and presentation and kitchen sanitation practices meet with company standards and local legislations.
- To ensure the implementation and monitoring of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- To be available in the outlet (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
- To be demanding and critical when it comes to service standards.
- To ensure that each of his respective team projects a warm, professional, and welcoming image.
- To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to direct report if no immediate solution can be found and assure to follow up with guests.
- To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
- To frequently verify that only “fresh” products are used in Food & Beverage preparation.
- To encourage creativity among his team.
- To continuously seek ways to assist in maximizing the restaurant’s revenues and profits.
- To ensure that employee food is as good and well maintained as a restaurant outlet.
- To ensure that all Departmental Operations Manuals are prepared and updated as necessary.
- To ensure that all Kitchen forms and reports are forwarded in timely manner.
- To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
- To ensure that all recipes are followed strictly in order to achieve consistency of product and service.
- To keep Service employees up to date with seasonally available products and new products on the market.
- To organize, attend, and ensure that all department meetings are well planned, efficient and result oriented.
- To conduct daily operations briefing with the Sous Chef and Restaurant Manager
- To ensure that deadlines on all projects are met.
- To prepare weekly work schedules in accordance with workload and priorities for the approval of the Sous Chef.
- To ensure the smooth operation of the Kitchen Department during the absence of the Sous Chef.
- To conduct yearly performance appraisal and give employees regular feedback on their job performance.
- Must be an example of The Surf Café/Leen’s Values, Brand Standards, and a champion of appearance and hygiene guidelines.
- Implement guidelines, policies and procedures for those operating departments according to The Surf Café/Leen’s Guidelines & Standar

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