Sous Chef
Arabian Rhine Co Riyadh KSA
Total des années d'expérience :16 years, 5 Mois
null
Reports To: Executive Chef.
ü Maintain a solid knowledge of all food products and is able to skillfully apply culinary techniques.
ü Ensure all products are rotating on a first-in, first-out philosophy.
ü Maintain a solid menu knowledge and attention to detail with plate presentation.
ü Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
ü Supervise and coordinate activities of cooks and workers engaged in food preparation.
ü To be proficient in delivering as per standard recipes & to maintain healthy & safety standards.
ü Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
Reports To: Executive Chef.
Duties and responsibilities:-
ü Supervise and coordinate activities of cooks and workers engaged in food preparation.
ü Maintaining neat and clean and prepare hygienic food.
ü To be proficient in delivering as per standard recipes & to maintain healthy & safety standards.
ü Preparing requisition according to the needs of the kitchen as and when required.
ü Comply with standards of service and assists in assuring the same from all kitchen staff.
ü Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
ü Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
Reports To: Executive Chef/Ex.Sous Chef.
Responsible for carrying out the following duties:-
ü Preparing requisition according to the needs of the kitchen as and when required.
ü Establishing daily per stock list of determined stock requirements, to avoid spoilage and wastages.
ü Preparing all type of meat and fish dishes and serving food dishes according to requirements.
ü Giving daily instruction to his subordinates.
ü Ensuring that municipality standards are met including a proper turnover of all meat items in the refrigerator.
ü Directing subordinates in cleaning the section and the refrigerator to hotel standards and requirements.
ü Coordinating with the Ex. Sous Chef on duty schedule according to the business forecast.
ü Training all subordinates of his section to the hotels standards.
ü Roaster and assignments should be changed daily if not, monthly according to the instruction of the Ex. Chef to ensure the flexibility of the staff and to be able to develop their skills and menu knowledge for each area in the kitchen.
ü Carrying out other occasional duties related to the scope of the job as requested.
Duties and responsibilities as a Chef De Partie:
ü Supervises day to day operation of the Kitchen Food production and communicates to the Restaurant Chef/Section Chef for any relevant information.
ü Control and analyses, the level of the following:
a) Costs
b) Issuing of Food
c) Quality and presentation of Food products
d) Condition and cleanliness of facilities and equipment
e) Guest Satisfaction
ü Establishes and maintain effective employee and inter-departmental working relationship
ü Conducts such function as performance evaluation, couching, counseling and taking disciplinary action to ensure the appropriate staff productivity and efficiency.
Responsibilities:
•Supervises the day to day operation of the Restaurant/section sub section production and communicates to the chef de partie any relevant information.
•Control and analyses cost, issuing of food, quality and presentation of food product.
•Establishes and maintain effective employee and inter dependent work relation.
•Coaching and reporting to the CDP about commis performance, in order to ensure appropriate staff productivity and efficiency.
•Assist the CDP in developing training materials in accordance with Le Meridian guidelines and implements training plans.
•Responsible for cleanliness of respective section
Responsibilities:
•Responsible for the allocated part of task in all area of kitchen.
•Cooperation in carrying out inventories.
•Involvement in training and management of kitchen apprentices.
•Responsible for the cleanliness of the allocated posts and the part area responsible.
•Documentation of fridge/freezer temperature chart.
•Fulfillment of all tasks, observing the entire established service standard.
•Maintaining the clean standard according to the law of municipality.
7. Worked as a Commis-I with HAVANA CAFE a 5star Chain restaurant
Business Studies,Accountancy,Economics
English Medium
STD- 12