SOUS CHEF
LEENS CASUAL TO GOURMET-DUBAI
Total des années d'expérience :10 years, 4 Mois
Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the executive chefs absence.
Check all the production outlets and find ways to minimize wastage and spoilage. Check the refrigerators, freezers and equipment and ensure that they are cleaned and maintained as per standard. Report defective equipment to the Engineering Department and ensure follow-up. Uphold the highest standards and maintain consistent quality in daily food preparation, staying current with new products, recipes, and preparation techniques. Minimize wastage by implementing correct preparation levels, effective stock control, and precise portioning. Manage and control the food stock of the designated section. Adhere to HACCP procedures in accordance with company standards. Supervise and participate in food preparation. Collaborate with colleagues to ensure the smooth day-to-day operations.
Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Manage the kitchen team in the head chef and sous chef absence. Create schedules for kitchen employees and evaluate their performance. Demonstrate teamwork-oriented with outstanding leadership abilities. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards.
Coordinate daily tasks with the chef in charge. Personally ensure hygiene, safety, and proper use of equipment and utensils. Attend internal or external training sessions as required. Operate, maintain, and thoroughly clean kitchen equipment, including the deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, and flat top grill. Lead and manage the hot kitchen section, ensuring time Coordinate with the kitchen staff to execute menu items and recipes to the establishments standards Continuously develop new recipes and techniques to keep the menu innovative and exciting.
05/11/2018-20/12/2019
Assisted the Head Chef in creating menu items, recipes, and developing dishes. Monitor food costs and control waste to maximize efficiency and profitability. Maintain inventory and ensure proper storage and handling of all food items. Collaborate with the front-of-house team to ensure seamless service delivery. Ensure compliance with health and safety regulations and maintain cleanliness in the kitchen. Prepared, cooked, and presented high-quality dishes within the specialty section. Develop new menu items and innovate culinary techniques to enhance guest experiences. Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
Prepare, cook, and present dishes. Assist the sous chef and head chef in developing new dishes and menus. Train, motivate, recommend discipline, and supervise kitchen employees, ensuring adherence to all core standards.
Collaborate with colleagues to ensure smooth day-to-day operations. Ensure the highest standards and consistent quality in daily preparation, staying up-to-date with new products, recipes, and preparation techniques. Control food stock within the designated section.
Prepare, cook, and present dishes. Assist the sous chef and head chef in developing new dishes and menus. Train, motivate, recommend discipline, and supervise kitchen employees, ensuring that all core standards are met.
Assistinall areasof thekitchenfor breakfast, lunch, anddinner. Ensurethekitchenareasarecleanandtidy. MaintainHealth&Safetystandards. ManageandtrainanyCommisChefs.
Support the Chef de Partie or Sous Chef in the daily operation and tasks. Work according to the menu specifications provided by the Chef de Partie. Ensure the highest standards and consistent quality in daily preparation, staying up-to-date with new products, recipes, and preparation techniques