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Sous Chef

7.00 to 20.00 Years   Riyadh, Saudi Arabia   09 Aug, 2019
Confidential Company
1 Jobs Openings
Job LocationRiyadh, Saudi Arabia
EducationNot Mentioned
Salary$3,000 - $4,000
IndustryCatering, Food Service, & Restaurant
Functional AreaNot Mentioned

Job Description

The purpose of the Sous Chef is to? continued operation of the kitchen, back of house, and all matters associated with food production, preparation, cleanliness, storage, and stocking of products.

  1. This position ensures that all food production workers are performing their duties as prescribed by the quality standards established by the?Restaurant Manger
  2. Report to work in uniform at posted scheduled times
  3. Complete quality control line check for each meal period
  4. Overlook kitchen preparation of all stations and the production of all food.
  5. Verify that all portion sizes, quality standards, department rules, policies and procedures are
  6. maintained by kitchen employees.
  7. Assist with the training of kitchen personnel as well as food services staff.
  8. Set-up and see that station are ready to serve prior to lunch service
  9. Maintain high standards of quality and appearance of all food prepare and served
  10. Develop organized prep sheets with each menu change
  11. Overseeing see that all food prepared is of consistently high quality and that portions are consistently controlled
  12. Food tickets are complete and out in a timely manner
  13. Oversee and support line cooks in synchronizing food procurement and other food
  14. preparation tasks
  15. Read and follow recipes prepare and cook hot and cold food items
  16. Ensure there are daily sufficient prepped foods to ensure the restaurant runs as smoothly and efficiently as possible
  17. Prepare and plate final food products ensuring an attractive presentation is achieved
  18. Ensure all food orders are completed in an efficient manner
  19. Order and receive food product from vendors check in by item on invoice and input in
  20. receiving log
  21. Maintain a strong working knowledge of culinary trends and use them where appropriate
  22. Ensure cleanliness and high sanitation standards are maintained at all times
  23. Organize and maintain stock rooms and walk-in refrigeratorsAt the end of the shift return all food items to designated storage areas - cover and date all
  24. perishable items
  25. Train line cooks on all aspects of the role, helping to enhance their cooking skills
  26. Must perform all miscellaneous duties assigned by upper management
  27. Know and comply with all company policies and procedures regarding safety, security, emergencies and energy

Keyskills :
Fine Dining Restaurants Cooking Food GCC

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