Sous Chef

Food and Beverage • Jeddah CORE Beach Resort, Saudi Arabia

Overview

Responsible for coordinating, supervising, and directing Kitchen operations, while maintaining high-quality products and service levels. Required to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.

Job Responsibilities:

In the absence of the Chef de cuisine takes full responsibility for the running of the kitchen.
Assist in the employment and retention of all staff.
Assist in responding to Guest feedback.
Assist in the maintenance of company paperwork.
Assist in maintaining budgets and cost throughout all the kitchens.
In the absence of the Executive Chef attend any meetings that are required.
Assist and supervise the agreed standard of food service during shift.
Liaise and co-operate effectively with all other associated members of staff.
Supervise the training of all new staff members in the department.
Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work Acts, Hygiene, and other regulations.
Ensure all relevant food controls and correct temperatures are always logged and adhered to. Ensure the agreed standards of food preparation and presentation are always adhered to.
Ensure all daily paperwork is filled out following company and government guidelines.
Ensure Fourth Hospitality is used regularly for both appraisals and reprimands.
Attend any training that is required by the company
Monitor all staff timekeeping and follow-up were needed.
To provide a friendly, courteous, quick, efficient, and professional service at all times.
Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites changed daily or when necessary. Ensure good personal hygiene.
Check all prepared mise en place and food stocks (including dry stores) and replenish as necessary and inform the Head Chef or Senior Sous Chef of any relevant shortages.
Be aware of all relevant food suppliers and their products. Oversee ordering.
Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed before the commencement of service.
To ensure all department staff work hygienically and productively. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to.
To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the overproduction of food and mis en place.
To be aware of the required food cost percentages as set down by the budget and to assist in supervising and always running the department within these guidelines.
To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
To remain on duty until the following shift takes over or until you are discharged by the Head Chef or senior Chef on duty.
To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after your shift has finished.
To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant's standards.
To ensure all main cool rooms are always tidy and clean, especially after each service, so the Duty Chef can carry out daily ordering.
To ensure that all health marks are collected and allocated to the correct administration.
To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
To provide a clear handover during shift changes
To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
report any problems, accidents, or kitchen equipment defects to the Head Chef.
To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
To make yourself aware and notify your staff of all menu changes, specialities, function menus and changes to standards before the commencement of service.
Report all accidents or kitchen equipment defects to the Head Chef or Senior Sous Chef and complete all relevant documentation.

Experiences & Qualifications

One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
High school diploma or equivalent