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Sous Chef / Assistant Production Manager

2.00 to 3.00 Years   Jeddah, Saudi Arabia   04 Sep, 2019
Confidential Company
1 Jobs Openings
Job LocationJeddah, Saudi Arabia
EducationBachelor's degree / higher diploma
SalaryNot Mentioned
IndustryCatering, Food Service, & Restaurant
Functional AreaNot Mentioned

Job Description

JOB SUMMARY:?Reports to Executive Chef for the overall food operation and directly supervise Kitchen Supervisors and staff.KEY DUTIES AND RESPONSIBILITIES includes:FOOD QUALITY:

  • Ensure all food entering the restaurant received from purveyors meets Corporate specs.
  • Ensure all food is prepared to Corporate specs, on presentation and recipe.
  • Initiate periodic quality checks for all products, i.e., temperature checks.
  • Conduct final check on food, ?if it doesn?t look right, DON?T SERVE IT?.
  • Adjust par levels as needed.
  • Maintain proper rotation of food to ensure quality and freshness.
  • Monitor weekly sales, adjust prep production levels and prepare par sheet for the following week?s production.
PROFITABILITY:
  • Maintain accurate inventories and extension.
  • Schedule kitchen labor to budget.
  • Assist Executive Chef with theoretical food costs.
  • Ensure restaurant meets or is below budget on all kitchen costs.
CLEANLINESS AND MAINTENANCE:
  • Ensure all Health Department sanitation requirements are maintained at all times.
  • Conduct periodic kitchen walk-through to ensure cleanliness.
  • Ensure all kitchen equipment and working conditions are well maintained.
  • Practice preventive maintenance by providing daily, weekly, monthly and PM cleaning schedules.
PERFORMANCE OF KITCHEN SUPERVISORS AND STAFF:
  • Ensure all Kitchen Supervisors reach their full potential through leading by example, on-going evaluation, training, discipline and development.
  • Assist Executive Chef in establishing short and long-term goals for Kitchen Supervisors - follow up on completion of those goals.
  • Conduct annual evaluations of Kitchen Department.???????
  • Ensure completion of Kitchen staff training.Ensure consistently high morale, energy, spirit and guest obsession.
ASSIST EXECUTIVE CHEF IN TERMINATION OF KITCHEN STAFF:In addition, he are personally responsible for:
  1. Adhering to all company policies and procedures in all dealings with public, guests, staff and managers.
  2. Bringing to the attention of executive chef any situations, which may adversely affect the day-to-day or long-term operation of the restaurant.
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