Je sous chef
ALSALLAL PROJECTS TRADING● COMPANY W.L.L.
Total des années d'expérience :10 years, 2 Mois
● Running the kitchen in the absence of the sous chef and the head chef.
● Helping to train more junior members of staff.
● Assuming responsibility for stock takes.
● Learning the ordering systems.
● Meeting with suppliers.
● Health and safety, and food hygiene responsibilities.
Maintains the highest standards of food he Sous Chef on duty. Must have well-rounded knowledge of all areas of the kitchen including a la carte restaurant, and production areas of; banquets, garde manger, vegetable, butcher, soups, and sauce stations. Works within the station in a clean, safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.
Prepare menus in collaboration with colleagues
● Ensure adequacy of supplies at the cooking stations
● Prepare ingredients that should be frequently available (vegetables, spices etc.)
● Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
● Put effort in optimizing the cooking process with attention to speed and quality
● Enforce strict health and hygiene standards
● Help to maintain a climate of smooth and friendly cooperation
Prepare and cook food according to recipes, quality
and presentation standards, and food preparation checklists. Making sure quality and quantity meets our standard.
Prepare and cook food according to recipes, quality
and presentation standards, and food preparation checklists. Making sure quality and quantity meets our standard.