Sous Chef

Al Khozama Investment

PURPOSE OF DUTY:

He is responsible for the efficient and successful operation of the designated Kitchen. He controls, checks, and supervises the kitchen operations and works hands on as and when needed. He assumes the responsibility for training related functions of all his staff.

He assists the Executive Chef in the day-to-day kitchen operations and represents him, in his absence, with all its responsibilities. Lead by example with a hands-on management style. Motivate &empower your team to consistently focus on our guests and deliver on service excellence.

JOB DUTIES AND RESPONSIBILITIES:

Food Production:
Oversee the quality of all dishes prepared in the kitchen, ensuring consistency in taste, temperature, and visual appeal.
Inspect all dishes for uniformity, adherence to recipes, and presentation standards.
Ensure the use of high-quality, safe ingredients and prevent contamination.
Assist with menu planning and food promotions in collaboration with the Executive Chef.
Develop and test new dishes, maintaining high standards of food production and presentation for Alain Ducasse Caf .
Regularly evaluate food supplies for quality and quantity.

Standards & Procedures:
Fully understand and implement Food Preparation Standards and Procedures.
Maintain consistent standards and procedures by taking part in their development and execution.
Ensure all kitchen practices meet the hotel's policies and standards.

Hygiene:
Oversee kitchen, storeroom, and food preparation area hygiene with the Steward Coordinators.
Maintain high grooming and personal hygiene standards for all kitchen staff.
Ensure the cleanliness and proper maintenance of all kitchen utensils and equipment.

Control:
Educate and supervise the team on the careful handling of owner assets to minimize loss and breakage.
Collaborate with the Executive Chef to enhance food cost management and quality control procedures.
Investigate and address food cost discrepancies and implement corrective actions.
Maintain and report any faults or damages in kitchen equipment and fixtures.

Purchasing and Stock Control:
Manage and store stock according to established procedures.
Ensure food supplies meet the hotel's quality standards.
Oversee food purchasing in coordination with the Purchasing Manager, ensuring optimal quality and pricing.

Staff Management & Communication:
Collaborate with the Executive Chef and HR to forecast and plan staffing needs.
Participate in the recruitment and interviewing of kitchen staff.
Maintain accurate and up-to-date staff records.
Engage actively in daily operations to ensure a hands-on approach.
Foster a culture of openness and motivation through effective management practices.
Liaise with various hotel departments to address guest feedback and ensure satisfactory follow-up actions. To attend daily team briefing
To communicate in a transparent, efficient, and proactive manner through communication tools
Display exceptional behavior to create a positive work environment, and demonstrating a dedicated and professional approach to management

General:
Schedule kitchen staff hours, optimize labor costs, and manage workloads based on business levels.
Assign specific duties to all team members, providing clear instructions and supervising their execution.
Maintain strict kitchen cleanliness standards in cooperation with the Steward Coordinator.
Participate in daily briefings with outlet managers and staff to communicate updates, policies, and daily specials.

Administration:
To permanently follow SOP s, manual and recipes
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department.
To be aware of your responsibilities in respect of Health and Safety at Work, following all procedures in this respect and reporting to management any hazardous situation or accident.
To attend training sessions and team meetings as required and to be involved and contribute to these.

HR & Training:
Attend all training sessions related to Culinary & products Lead and implement comprehensive training for kitchen staff, covering all aspects of food preparation and safety.
Foster high-performance staff development through coaching, aiming to promote internal career growth.

"