Chinese Sous Chef for Food Production Facility
2 weeks ago
JOB PURPOSE/CONTEXT:
Manage jointly with the Senior Sous Chef the daily routine activities of the kitchen in his/
her assigned location (s) by coordinating, planning, participating and supervising the
production, preparation and presentation of food for all kitchen sections, in line with the
company set standards and in meeting clients’ expectations. He/ she will assume full
responsibility of the kitchen management in the absence of the Senior Sous Chef.
Responsibilities:
- Manage the overall food production in line with the operational plans and the
standards and procedures set by the Culinary Department and liaising with the
operations management to maintain profitability.
Optimize daily kitchen productivity in conjunction with the Senior Sous Chef and
the culinary team such as, daily production cycle and deadlines, wastage control,
manpower management, inter-departmental communication and timely relevant
documentation.
Develop and implement, in conjunction with the Senior Sous Chef, creative recipes
and portion specifications by understanding consumer tastes and nutritional
needs; anticipating emerging food and dining trends; within the set budget.
- Maintain the menu matrix, mother, theme and function menus. Authorize and
document limited changes to menus as and when required (stock availability,
clients’ demand etc.).
Oversee the implementation of Food Quality & Presentation, Food Safety
Management System requirements (ISO 22000) and Health & Safety standards and
procedures set by the relevant company departments by liaising regularly with the
respective departments, communicating to his/ her staff the set requirements and
ensuring relevant adequate resources are provided.
Evaluate and assess under the direction of the Senior Sous Chef, the quality of all
types of food products by liaising with the stores in-charge and report any
deviation from the contractual and agreed specifications to the Corporate Chef.
This is inclusive of regular product assessment and yield reports using approved
methods.
Oversee, guide and motivate his/ her team to obtain optimum efficiency, high level
of performance and enhanced creativity. Prepare/ monitor duty rosters and leave
schedules. Conduct regular appraisals; submit requests for training and
manpower requirements, and violation reports.
Conduct weekly meetings with the sections’ chefs, updating them on clients/
customers’ feedback and brainstorming to identify relevant improvement
opportunities.
Maintain professional and technical knowledge by attending educational
workshops, culinary competitions and keeping abreast with industry trends and
best practices. Participate in ALDA, Chef Association and develop his/ her skills by
attending company’s trainings and any other required training.
Minimum Qualifications:
*Diploma in Culinary or equivalentMinimum Experience:
*4-6 years’ experience in a commercial kitchen environment, with knowledge of costing
and menu development.
Competencies:
- Job Knowledge
- Hygiene & Food Safety
- Teamwork
- Communication
- Creativity and Innovation
- Staff Development
- Delegation
- Evaluation and Review
**Salary**: From AED15,000.00 per month
**Experience**:
- Chinese Cuisine: 7 years (required)
- Commercial Kitchen: 5 years (required)
**Language**:
- Mandarin (required)
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