Junior sous chef
Qatar National Convention Centre
Total des années d'expérience :17 years, 9 Mois
Checks all food preparation for standard and quality, and maintains menu sensitivity by
dealing with customers.
* Ensures the practice of hygiene, safety and security of all food items-in-place.
* Assigns in detail, specific duties to all kitchen team members, monitors these tasks.
* Write, maintain and update all menu specification, recipes and pictures, production
forecasts and delegates responsibility to ensure specifications are consistently achieved.
* Maintain food cost by controlling waste without compromising the standard.
* Controls work schedule, overtime, other pay roll expenses and holiday rosters.
* Maintains “esprit de corps “in the department and ensure good rapport with the
management in the culinary team.
* Plans, implements and records departmental training.
* Regularly review, evaluate and respond to customer satisfaction and/or dissatisfaction of
the individual outlets; recommend new operating standards to
To monitor stock movement and be responsible for ordering on your section.
* To ensure minimum kitchen wastage.
* To ensure knowledge of the product is maintained and communicated to all relevant
personnel.
* To be responsible for completing your mis en place.
* To learn and record skills and recipes from other members of the department
* To report any maintenance issues to the Head Chef immediately.
* To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems
where applicable.
* To ensure all statutory regulations are adhered to, such as food hygiene policies.
* To be flexible and willing to help the restaurant kitchen at busy times if required.
Serve fellow employees in a friendly and cheerful manner
* Prepare salads, vegetables, starches, hamburgers, sandwiches, etc. for service to
employees
* Ensure the cleanliness of the cafeteria kitchen and dining area including tables,
chairs, etc.
* Make tea, coffee, juices as well as to ensure the cleanliness of the juice and milk
dispensers.
* Review the daily menu and cook the appropriate food items for the entire days hotel
staff and ensure they are ready for service 10 minutes prior to the scheduled meal
time.
* Respond properly in any hotel emergency or safety situation.
* Perform other tasks or projects as assigned by hotel management and staff.
* Communicate about the menu and food availability to
Restaurant Chef and/or Director of Food Purchasing.
* Produce food for special theme and recognition days.
* Execute minor butchering techniques such as fish fileting, meat loaf, carving and
portioning of meat products
* Set the hot food line with items picked up from the kitchens
* Restock items in the cafeteria when they run low including condiments, cereals, ice,
napkins, flatware, salt and pepper etc.
حاصل على دبلوم فنى صناعى من مدرسة ايتاى البارود الثانويه الفنيه الصناعيه نظام 3 سنوات عام 1998