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Sous Chef

Date: 09-Sep-2021

Location: QA

Company: Power International Holding

Job Summary

Responsible for ensuring that the standard and quality of the food production and the hygiene as per the brand guidelines and SOP and is maintained at the highest level at all times. This role is very much hands-on, requiring attention to detail and a positive work attitude.

Job Responsibilities 1

Principal Accountabilities

 

  • Supervise the preparation of all food
  • Oversee and supervise all kitchen staff
  • Manage kitchen stocks
  • Ensure staff are working safely at all times
  • Assist the Operations as required 

Job Responsibilities 2

  1. Reviews, praises and motivates chefs to achieve more through a – “Lead by example attitude”
  2. Assist the Executive Chef in Developing individuals to their potential with training coaching and assessments
  3. Monitors quality of preparation of dishes according to brand standards consistently never deviating from the recipe
  4. Audits use of equipment Back of house to ensure it is used correctly and cared for by cleaning and carefully operating items correctly.
  5. Reports priority maintenance issues BOH in a timely fashion to the operations manager.
  6. Adheres to all policies and procedures as prescribed by operations and promotes 100% compliance
  7. Takes and active part in maintaining a safe culture by observing, reporting and correcting potential hazards and risks within the business.
  8. Ensures a strict system of COSHH is applied when using chemicals and ensures all BOH employees use all PPE provided by the company to perform the required tasks.
  9. Works to achieve highest possible standards according to the HACCP system – implements HACCP system
  10. Able to identify operational issues that may affect health and hygiene and develop a plan to protect the business and prevent legal consequences caused by poor standards.
  11. Ensures all products are in date and that accurate labeling is used to identify expiration. Teaches Chefs the importance of quality monitoring and daily line checks in accordance with company policies.
  12. Strives to constantly improve the quality of production and the skills of the chefs producing the dishes.
  13. Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and operational standards.
  14. Maintains confidentiality with company procedures and policies and does not disclose information to parties outside of Company
     

Additional Responsibilities 3

Job Knowledge & Skills

  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
  • A strong knowledge of supplier chains and produce quality within the given market
  • Awareness of local, state and federal health and sanitation laws
  • Has full knowledge of the preparation and recipe elements of the entire brand and has mastery of the products, ingredients and cooking methods used to produce excellent, consistent food.
     

Job Experience

Total    6 year(s) On Job      2 year(s) GCC     2 year(s)

Competencies

Agility - Developing
Demonstrates Resilience - Developing
Cultivating Loyalty & Integrity - Developing
Shows Entrepreneurial Spirit - Developing
Demonstrates Accountability - Developing
Strives for Innovation - Developing
Promotes Teamwork - Developing
Inventory Control L1
Kitchen Tools, Equipment And Technology Knowledge L1
Food Production and Preparation Knowledge L1
Hygiene And Sanitation Standards L1

Education

Bachelor's Degree in Culinary Arts or any related field