Sous Chef

1.00 to 10.00 Years Doha, Qatar 07 Jun, 2022

Assists the Head Chef with menu planning and regularly ensure proper inventory and managing of supplies.
Ensures the kitchen meeting food/ hygiene safety standards, and that staff are adhering to sanitation rules.
Prepares and cooks food considering all preparation/ kitchen styles
Responsible for planning and directing food preparation in a kitchen
Running the kitchen in the absence of the Head Chef
Ensuring the team has high culinary standards
Managing food purchasing and storage
Helping create new recipes and write menus
Prepares a report on food requisitions with the Head Chef?s approval
Inspects storage room temperature and parameters
Cost controlling by means of sufficient inventory of raw materials, portion control, implements measures to minimize wastage
Updates recipe files on every kitchen unit
Ensures that restaurant policies and procedures are properly followed.
Responsible for staff scheduling for each week based on operational requirements

People Management

Trains, guides, and evaluates the performances of his kitchen staffs
Interaction with employees and keep track of the improvements.
Effectively discipline underperforming staff members, as well as motivate the staff members to go above and beyond the expectations of their roles.
Responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict.
Assists employees/staff to handle operational issues
Provides direct provisions which includes objective setting, performance management motivation as well as training and coaching
Assists Head Chef with menu planning, inventory and supply management.
Identifies needs and improvement opportunity

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