Assistant Production Manager - Sous Chef (Meal Plan)

Job Description

Kitopi is a tech-powered food company. We partner with and invest in restaurants and food concepts to help them expand beyond borders. Founded in 2018, our mission is to satisfy the worlds appetite.Kitopi (pronounced: Kee-Toh-Pee) stands for Kitchen Utopia. We are enablers, partnering with brands to deliver food about you. We do this by providing services centered around (but not limited to) sourcing, preparing, producing, and packaging - working closely with our delivery partners to ensure a safe and quick delivery. This is made possible thanks to our in-built, pioneering cloud kitchen technology SKOS - a first-of-its-kind innovation in the world and our 3500+ Kitopians, who bring their best every day.In addition to on-demand meals cooked in our cloud kitchens, we also offer subscription-based meal plans and a first-of-its-kind virtual food court concept Mix N Match. Kitopi currently operates more than 100 kitchens across the UAE, KSA, Kuwait, Bahrain and Qatar with its tech-hub in Poland and its customer experience center in the UAE.What Youll Do

• Ensure that all food items in his / her section are prepared, cooked and served in a safe and hygienic manner and in accordance with the company policies and clients requirements to maintain the companys reputation and clients confidence.
• Ensure that all assigned production staff carry out their duties in a set time frame in order to maintain continuity of the work flow and to prevent any subsequent delays in operational flow of work.
• Ensure that assigned staff receive and follow given recipes and methods, wastage is kept to a minimum and in case of uplift changes, items are utilized appropriately.
• Assist in the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish so as to help maintain the requirement of the clients.
• Check and ensure that the dishing is correct in weight, presentation and items are prepared as per brand specifications, and food products are coded and dated with color labels.
• Ensure that a proper stock rotation is maintained, on time deliveries, high quality service and strict adherence to the laid down hygiene procedures.
• Maintains purchasing, receiving and food storage standards.
• Ensure that staff maintain discipline, are well-trained and are rotated between sections to become familiar with all aspects of the production.
• While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that the Executive Chefs are kept informed about the daily production, problems encountered and actions taken.
• Supervise the staff in the implementation of work procedures in his/her section, report any non-conformance to the seniors if it cannot be immediately corrected and propose solutions.

• High school diploma or GED; 7-10 years experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Should have excellent communication skills management skills; should have good planning, organizing and analytical skills
• Previous experience as a Sous Chef

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