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Junior Sous Chef

Abu Dhabi, United Arab Emirates, Abu Z¸aby [Abu Dhabi], United Arab Emirates

Junior Sous Chef

  • Abu Dhabi, United Arab Emirates
  • Kitchen Division
  • Full time
  • Closing at: Feb 13 2023 at 23:55 +04

Responsibilities:

  • Schedules working hours of all kitchen staff with the approval of Chef De Cuisine taking into consideration the volume of expected business. 
  • Trains regularly all chefs and make sure that they fulfill their assigned duty.
  • Accepts flexible working hours according to the business demand, assigns in detail, specific duties to unit chef or subordinates, and carries out full stock taking at the end of each month in collaboration with the Cost Control Department
  • Insists on personal cleanliness and proper discipline of all employees under his direct supervision.
  • To be responsible together with the Chef De Cuisine for the quality of all food prepared in the Kitchen. Checks constantly all dishes for their taste, temperature, and visual appearance.  Makes sure that all dishes are uniform and that established portion sizes adhere.
  • Coordinates closely with the Chef de Cuisine in determining the quality and quantity of food products to be purchased and prepared. 
  • Reports all matters concerning the Kitchen to the Chef De Cuisine
  • Checks with maintenance that all kitchen equipment is functioning properly Makes an attempt to prevent damage or loss of equipment.  (Instructs staff on how to use kitchen equipment properly)
  • Prevents the use of spoiled or contaminated products in any place of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food.
  • Suggestions to improve the present kitchen operation to be given on a constant basis to the Chef de Cuisine
  • To be aware of all hotel policies & procedures
  • Maintain a friendly and pleasant image at all times.  Always wears a clean and tidy uniform, name badge, and safety shoes.
  • To be responsible for items transferred including any addition at all times.
  • To be familiar with the emergency procedure of the hotel.
  • Performs other duties as assigned by Superior.
  • Continuously seeks to endeavor the knowledge of own job function.
  • Hands-on approach. Acknowledges and screens daily work schedule.
  • Conducts daily briefing and de-briefing of staff members.
  • Administers personnel action on leaves & overtime requests, disciplinary actions, and commendations.
  • Assists in budgetary and payroll expense control as required.
  • Identifies and solves problems in a professional manner.
  • Completes the daily log book after duty and mentions all relevant information about the operation including complaints.

Skills & Qualifications:

  • Minimum 5 years experience as Chef De Partie or current role as Junior Sous Chef
  • Postgraduate and/or Hotel Management School / Apprenticeship
  • Must have full knowledge of sanitation requirements in food handling
  • A high level of creativity and quality standards.
  • Strong leadership qualities, training techniques, proper communication, and organizational skills.

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