| Job Location | Jeddah , Saudi Arabia |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Hospitality & Accomodation |
| Functional Area | Not Mentioned |
DutiesúÿÿÿÿÿÿÿÿComply with restaurant SOPs and employee handbook.úÿÿÿÿÿÿÿÿPass on proper information and training to the commis.úÿÿÿÿÿÿÿÿReport to the Head Chef/Sous Chef any required BOH maintenance issueúÿÿÿÿÿÿÿÿBe fully aware of all hygiene control and chemicals used at the restaurant. ÿúÿÿÿÿÿÿÿÿMaintain a favorable relationship with all restaurant employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity, and efficiency.úÿÿÿÿÿÿÿÿWork as part of a team in a constructive manner that enables the restaurant to achieve its goals and be the market leader.ÿTasksúÿÿÿÿÿÿÿÿCheck with the Head Chef/Sous Chef the list of all daily preparations including details about any special events or service requests, either upcoming or for that day; perform tasks according to the priority given by the Head Chef/Sous Chef.úÿÿÿÿÿÿÿÿEnsure the cleanliness, stock control, organization, and standards of your respective section.úÿÿÿÿÿÿÿÿDelegate tasks to the commis according to the preparation sheetsúÿÿÿÿÿÿÿÿEnsure that the station is completely set with the appropriate and clean utensils and equipment, according to the restaurant?s guidelines.úÿÿÿÿÿÿÿÿFollow standard recipes, portion controls, and storage specifications as set by restaurant Head Chef.úÿÿÿÿÿÿÿÿEnsure the correct quantities are prepared to meet daily needs.úÿÿÿÿÿÿÿÿServe food in the proper portion size, at the proper temperature and in the appropriate chinaware as per set recipes.úÿÿÿÿÿÿÿÿPrepare all food items as directed in a sanitary and timely manner.úÿÿÿÿÿÿÿÿClean and maintain station while practicing food safety, sanitation and organizational skills.úÿÿÿÿÿÿÿÿEnsure that cleaning, sanitizing, and organization of the designated kitchen section, walk-in coolers, and storage areas are done as per restaurant standards and checklists.úÿÿÿÿÿÿÿÿFrequently check on the respective section?s fridge and freezer?s temperature as per the schedule, record accordingly.úÿÿÿÿÿÿÿÿMake sure that all prepared food is stored in its appropriate container and labeled with the product?s name, production and expiry dates.úÿÿÿÿÿÿÿÿWork at an efficient and consistent paceúÿÿÿÿÿÿÿÿEnsure timely preparation of all food items.úÿÿÿÿÿÿÿÿRestock all items as needed throughout the shift.úÿÿÿÿÿÿÿÿControl wastage and record/report all wastages.úÿÿÿÿÿÿÿÿEnsure that fresh and dry products are being stored and used as per the FIFO procedure.úÿÿÿÿÿÿÿÿHelp in any area of the kitchen/BOH when circumstances dictate.ÿProcurementúÿÿÿÿÿÿÿÿFill the requisition order for your section, keeping in mind stock usage and business levels, and submit it to the Sous Chef.Assist the Head Chef/Sous Chef in the receiving and/or storage process when necessary.
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