sous chef
Transguard Group
Total years of experience :15 years, 1 Months
Directs food preparation and collaborates with executive chef.
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
Ensures that food is top quality and that kitchen is in good condition.
Assists with menu planning, inventory, and management of supplies.
Produces high quality plates, including both design and taste.
Helps in the design of food and drink menu.
Oversees and supervises kitchen staff.
Prepares food properly.
Schedules staff shifts.
Trains new employees
Developed unique Egyptian cafeteria concept, guiding the fit-out work, and promoted the cafeteria
through social media channels and printed brochures.
• Purchased and installed the equipment, designed the brand and interior of the cafeteria.
• Hired, trained, and coordinated staff, established standards for staff performance and customerservice.
• Prepared food; maintained food safety and cleanliness of the cafeteria according to health department standards.
• Managed purchasing and inventory handled payroll and expenses.
Duties & Responsibilities:
Responsible to check attendance and report for absence or delay.
Responsible to check that team is following company standards, grooming and safety policy.
Insuring for equipment quality and report to Sous chef.
Make proper hand over and mention all information in log book.
Brief team about daily task, reports, updated menus and safety issues.
Insuring working stations are clean, with equipment in good functioning condition.
Keep chillers clean, items properly covered, labeled and no near to expiry items available.
Insure the delivery of all products on time, as per schedule, specification and recipes.
Insure safe and clean environment for staff during work.
Controlling wastage and helping maintain food cost.
Insuring that highest standards are always maintained during food preparation and food presentation.
Keep Executive Chef and Executive Sous Chef appraised of any problems that are connected to kitchen organization.
To be fully aware of all hygiene control and chemicals used .
Responsible for the day to day running of any given section.
The cleanliness, stock control, organization and standards of the section.
Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels.
Training of Commi Chefs on section, delegation of tasks to Commis and Demi Chefs.
Constantly advising Chef on needs and ordering requirements.
Assist other Chef de Parties and help each other keep motivated and focused.
Take part in any training required.
Able to take controls and creates team spirit. Have a high level of experience gained from various quality establishments.
To have full knowledge and be able to act upon the fire procedures, as set out in the Company Handbook and instructed to you on your induction.
To work as part of a team in a constructive manner that enables to achieve the objective of being a market leader in the luxury hotel sector.
To have a committed approach to the development of creative service in the kitchen.
To offer a personal assistance to team members
To comply with all Hotel and Company policies.
To be responsible, whilst liaising with the Executive Chef for your own development.
To be aware of, and comply with statutory requirements regarding the work place such as health & safety, hygiene, fire prevention, licensing and employment law, etc.
To carry out any reasonable duty to assist in the smooth running of the Company.
Has fun cooking and loves his job! A sociable chef who likes to work in a big team with different nationalities and respects, and actively works with his colleagues in kitchen
Cook consistently and enthusiastically on a high level directed by the Head Chef.
Keep control of responsible station and reports orders for food and non food to the Head Chef.
Maintain a detailed knowledge of the full menu and be able to explain dish descriptions.
Ensure that dishes are prepared and cooked according to the specific standards.
Ensure compliance with legal requirements under the Food Hygiene.
Make sure station and its environment (Kitchen and store rooms) are spotless clean and hygiene is kept up at all times. Maintain personal tidy appearance and work in a highly hygiene manner.
Provide training and experience to staff to adhere to the quality standards of the department
Managing the development and supervision of the Commi Chefs on the section, ensuring they are fully trained and understand their duties.
Ensure all policies, procedures, standards and guidelines are carefully adhered.
Assist Chef de Parties and help each other keep motivated and focused.
Must be able to work long hours under extreme pressure.
Preparing salads of all types and cooking cold mezza
How to form a buffet of different types of salads
Ensure that all stations are set appropriately
Process and store food items.
Make sure that all kitchen staff is aware of standards and protocols
Manage rotation of food items in chillers
Ensure kitchen and works area's cleanliness
Maintain and ensure the quality of prepared and raw items
Completed daily task assignments issued by the Chef de Partie.
Ensured all stations were properly set prior to service.
Ensured all fridges and food storage areas were maintained.
Assisted with the preparation and display of high quality foods as established by Chef de Cuisine.
Provided training and experience to staff to adhere to the quality standards of the department.
Ensured good customer relations were maintained at all times.
Shadowed different chefs de partie to learn about each station of the kitchen
Company: little Italy café & Restaurant - Dubai - United Arab Emirates
Position: Chef Italian / Arabic Date: Feb 2011 To Mar2013
Duties & Responsibilities
✓ To be responsible for overseeing all operational aspects of the Kitchen and staff in the absence of the Head Chef.
✓ Complete opening and closing procedures for the Kitchen.
✓ Direct staff as required to ensure all operational tasks are completed safely and efficiently when required.
✓ To have a hands-on approach for all Kitchen staff and to get involved in many aspects i.e. cleaning duties etc.
✓ To ensure Chefs are following Company Standards for preparing and serving sauces.
Company: Italian Pizza - Alexandria - Egypt
Position: Italian Chef Pizza Date: Jan 2007 To Oct 2010
Duties & Responsibilities
1. Determine how food should be presented, and create decorative food displays.
2. Determine production schedules and staff requirements necessary to ensure timely delivery of services.
3. Estimate amounts and costs of required supplies, such as food and ingredients.
4. Inspect supplies, equipment, and work areas to ensure conformance to established standards.
5. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
6. Monitor sanitation practices to ensure that employees follow standards and regulations.
INDUSTRIAL TECH. INSTITUTE DIPLOMA - 2006 Alexandria - Egypt