Sous Chef

• Ensure adherence to organizational standards of food quality, food safety, hygiene, preparation, and presentation in the entire kitchen.

• Maintain the consistency of Food Quality, Recipe, Taste, Portion & availability of Products.

• Check the daily mise-en-place and daily requisition orders

• Control food wastage, without compromising on food quality.

• Recommended changes in systems and procedures to increase efficiency and improve service level.

• Responsible for maintaining of recordsdocumentation in his/her area as per operational control requirements.

• Ensure all portions correct, by weighing, presentation and maintained professionally, as per organizational standards.

• Ensure all procedures in the kitchen follow food safety procedures to ensure food safety.

• Ensure constant on the job and training all kitchen employees.

• Personally conduct key training.

• Make recommendation on the hiring, promotion, disciplinary action and performance related pay for employees in the kitchen.

• Graduation or diploma in Hotel Management.

• Having International Cuisine Experience.

• Minimum 3years of experience and Hands-on technical knowledge in a similar position in Food and Beverage section.

• Experience in Catering / A La Carte Restaurant

• Experience and knowledge in all sections, pastry, bakery, butchery, hot meals, and salads ….

• A demonstrable commitment to delivering first quality customer service.

• Presentable with excellent communication and management skills.

• Male candidate (max. age 40)

• Fluent in English.

• Having a UAE Driving license.

• Salary 10-12K depending on experience