Junior Sous Chef - Main Kitchen

1.00 to 10.00 Years United Arab Emirates 30 Jul, 2022

Job Location	United Arab Emirates
Education	Not Mentioned
Salary	Not Mentioned
Industry	Other Business Support Services
Functional Area	Not Mentioned

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Recognizes superior quality products, presentations and flavour.
Follows proper handling and right temperature of all food products.
Checks the quality of raw and cooked food products to ensure that standards are met.

Leads shifts while personally preparing food items and executing requests based on required specifications.

To ensure that the kitchen runs at an acceptable food cost.
To ensure that ambassador productivity is maximized and payroll costs minimized.
To work with the Chef de Cuisine in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
To prepare and update the relevant section of the Departmental Operations Manuals.
To work with Chefs de Partie to take corrective action where appropriate.
To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
Must apply the Sofitel Food & Beverage rituals.
To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
To assist in the development of product specifications for all menus.
To encourage Chefs de Partie to be innovative and creative.
To ensure that product consistency in quality, appearance and taste.
To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
To assist the Purchasing Manager in the cost-effective selection of raw products.
To liaise closely with the Purchase Manager in the event of price fluctuation of fresh products.

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