SOUS CHEF
Etihad Airways
Total years of experience :18 years, 7 Months
● To assist the Executive chef and Executive Sous chef on Menu planning, effective kitchen Inventory and kitchen staff management.
● Creative Food preparation and plating.
● Attending meetings with other department heads in the absence of sous chef or executive chef.
● Over all effective supervision in the kitchen and coordination with other department.
● To oversee and organize essential kitchen stock and ingredients.
● To inspect CCP and HACCP in the entire kitchen,
● Quality and quantity control check of foods,
● To calculate Food cost and prepare SOP.
● Menu planning and creating new recipes,
● Plating and Food presentation,
● Conducting basic food hygiene training to new staffs (HACCP),
● Providing training for new staff,
● To ensure and keep up high standards of hygiene and cleanliness in the work area ( food production area.)
● To assist the Executive chef and Executive Sous chef on Menu planning, effective kitchen Inventory and kitchen staff management.
● Creative Food preparation and plating.
● Attending meetings with other department heads in the absence of sous chef or executive chef.
● Over all effective supervision in the kitchen and coordination with other department.
● To oversee and organize essential kitchen stock and ingredients.
● To inspect CCP and HACCP in the entire kitchen,
● Quality and quantity control check of foods,
● To calculate Food cost and prepare SOP.
● Menu planning and creating new recipes,
● Plating and Food presentation,
● Conducting basic food hygiene training to new staffs (HACCP),
● Providing training for new staff,
● To ensure and keep up high standards of hygiene and cleanliness in the work area ( food production area.)
To over see the production in section and to check the -quality and quantity of the product.
Stock inventory and ordering ingredients
To train and support section chefs.
Food sampling and food presentation
To set up the buffet in perfection
.
in