Sous Chef
Le Meridien Dahab Resort
مجموع سنوات الخبرة :18 years, 0 أشهر
• I lead the main kitchen during the Executive Chef's absence and assist with administrative matters.
• I monitor all stations and ensure they are prepared and perform their duties in a clean, efficient, and timely manner before and during each meal so that all food served to the guests is of the highest standard.
• I also prepare the food specified by the head of the kitchen and make sure that all food served to the guests is of the best standard.
• In terms of duties and responsibilities by the company's safety, quality, and environmental standards.
• Creating and supervising healthy food menus.
• Creating and preparing alternative dishes and nutritional solutions for guests suffering from allergies and chronic diseases.
• Providing menus and cuisine according to first-class international standards.
• Assist in preparing, cooking, decorating or serving food
• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor Hygiene practices to ensure that employees follow standards and regulations.
• Organizing healthy and therapeutic menus for guests.
• Check the quantity and quality of products received.
• Order or order food or other supplies needed to ensure efficient operation.
• Supervising or coordinating the activities of chefs or food preparation personnel.
• Inspect supplies, equipment, or work areas to ensure compliance with established standards.
• Responsible for the entire kitchen sector - supervising and coordinating all work in the assigned section and delegating special tasks in the kitchen.
• Responsible for ordering and purchasing food items, as well as cost and budget monitoring and analysis in cooperation with the company manager.
• Plan and compile menus according to pre-determined standards and budgets.
• Implementation, continuous maintenance, and improvement of quality standards.
• Creating healthy food menus.
• Responsibility for adhering to all relevant hygiene (HACCP), safety, and environmental regulations in the kitchen and careful handling of all equipment and machinery.
• Always available as a contact for guests regarding inquiries and complaints.
• Motivating the kitchen staff for excellent service.
• Responsible for the overall performance and training of all cooks, attendants, and food service participants in the kitchen.
• Responsible for implementing, monitoring, and managing all areas of responsibility by standard operating procedures.
• Actively participate in yield and portion control in conjunction with the Food and Beverage Controller.
• Ensure that food orders are placed by the Hotel Manager/Manager and Food and Beverage Manager, taking into account consumption history and storage schedules.
• Organize comment card meetings with the Centers for Disease Control (CDC) for all chefs.
• Ensure company guidelines for uniform and personal hygiene policies are followed.
• Oversee vacation schedules for management, in close consultation with the F&B Manager.
• Supervise all food preparation and presentation as instructed by the Executive Chef.
• Ensure good nutritional results, together with the Assistant Maître d’hôtel, by monitoring results and implementing new measures to improve them.
• Supervise the preparation of all activities and dishes strictly according to recipes, photos, and guides.
• Preparing and implementing healthy foods.
• Responsible for preparing all special dietary requirements.
• Provide ongoing training, leadership, and guidance on how to keep work areas clean and sanitary.
• I participate in meetings as required: disposition reserves, food production meetings, etc.
• Prepare necessary reports and provide feedback for improvements to the Executive Chef.
• Responsible for the kitchen area, as well as organizing and managing the replenishment and motivation of kitchen staff company-wide. Other duties as a company executive chef include creating menus and ordering menus according to management specifications.
• Participate in kitchen staffing. Coordinating employees with the human manager.
• Annual leave coverage for chefs.
• I complete orders in cooperation with the company manager, who is the person in charge of the organization that places orders for the delivery of goods in an area and I participate in alternative events. Moreover, professional preparations of daily meals are understood according to the needs of the day by the requirements of the Analysis and Critical Control Points (HACCP) system.
• Assist in preparing and designing all food and beverage menus.
• Producing dishes of high quality in terms of presentation and taste.
• Ensure that the kitchen runs quickly and meets the company's quality standards.
• Fill in as Executive Chef in planning and directing food preparation when necessary.
• Solve any problems that arise and control any problematic situation.
• Manage and train kitchen staff, establish a work schedule, and evaluate staff performance.
• Assist the head chef and sous chef in providing catering service to customers and clients.
• Assist the head chef in covering for the sous chef when on leave.
• Assist in maintaining an efficient ordering system by company policy.
• Assist in maintaining an efficient kitchen record system in line with company policy.
• Manage deliveries and stock rooms in line with company policy.
• Control stock; reduce waste and drive sales.
• Complete all records as directed accurately and promptly.
• Provide efficient and friendly service to customers and serve customers in a timely and efficient manner if required.
• Preparing, cooking, and presenting high-quality dishes within the specialty section.
• Assisting the Head Chef and Sous Chef in creating menu items, and recipes and developing dishes.
• Preparing meat and fish.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Managing and training any Commis Chefs.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.
• Ensure that the quality of food served in all food outlets, including the staff canteen, is to the highest possible standard appropriate for that area.
• Assist with training within the department and attend training courses upon request in line with hotel requirements.
• Cleanliness monitoring - cleaning schedule. Be sure to keep all records of the standards board.
• Standard operating procedures for all dishes are carried out with the assistance of the Chef de Partie.
• Commision training - Preparation of a detailed training program with Chef de Partie, Junior Sous, and Sous Chef.
• Attend all relevant meetings.
• Responsible for inventory control and wastage control according to company standards.
• Help maintain and optimize budgeted food costs.
• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie instructions.
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