16 Mar 2023
Full-Time Commissary Sous Chef – Ahad Al Masarihah
We are now taking applications for an Executive Chef who can deliver excellent cuisine and service while establishing long-term connections with our residents and visitors. You’ll be in charge of the kitchen and dining staff, and you’ll work closely with the managers to ensure that guests have a memorable experience.
Job Title : Commissary Sous Chef
Location : Ahad Al Masarihah, Jazan, Saudi Arabia
Salary : $ 27.65 per hour.
Company : Delaware North
Job Type : Full-Time
- Safety practices should be highlighted to employees, coded, and monitored.
- The Execution Framework connects culinary production. Food preparation, manufacturing, presentation, and serving are overseen. Food quality is ensured by monitoring kitchen staff. Educates and supervises culinary staff. How to accomplish what must be done. Motivate staff. Set daily team huddles. Training records, opening/closing checklists, and performance data. Multitasking and ease are essential.
- Company relations, equal employment opportunity and civil rights are just a few of the many responsibilities that fall within the purview of administration. They also take care of employee grievances.
- Develops and improves guest meal products. Respond to the market and visitors’ existing and expected demands. Change the meal item. Develop new items and menus through market research.
- Create and sell daily menu meal goods. Keep Aramark’s meal offer and quality. Waste control, consistent menus, recipes, supplies, and labor. Full supply chain, procurement, and approved vendors. The Food Framework. Check food orders and purchases. Good gear.
- Responsible for creating and maintaining an information system that manages and records food and supply expenditures and current inventory, evaluates spending relative to budget targets, and estimates future purchase and storage needs.
- Manage food costs, controls, and regulatory compliance. Manage inventories and create menus. Having high standards for both the service you get and the cuisine you eat
- Profit-and-loss management is crucial. It includes all restaurant/kitchen expenditures. Forecast margins. Supervised food production.
- Improve customer service by empowering your employees to take on additional responsibilities. Staff should know exactly what they can and cannot accomplish. Ensure that your staff is well-versed in how to cater to your visitors’ every whim.
- Ensure safety in all kitchen and culinary activities. Follow all policies, rules, and laws, including safety, health, and wage-and-hour.
- High school diploma or GED and six years of experience in the culinary arts, food and beverage sector, or a related subject are necessary. A 2-year degree in Culinary Arts, Hotel and Restaurant Management, or an equivalent major is also required. Four years’ experience in culinary arts, food and beverage sector, or similar area
- Must speak, read, write, and comprehend working language(s). Possibility to develop marketing plans and promotional meal items with Chef, Always upbeat and a leader in the hotel’s Leadership Group.
- As an Executive Chef, I had worked for two years. A strong experience in the culinary arts and a proven track record of remaining current; Ensures that organizational norms and procedures are adhered to in the kitchens.
- Prior proactive team member management experience A knowledge of nutrition is preferred. A drug test and a background check are required.
- Good interpersonal skills and the ability to come up with creative solutions Extensive experience in the administration and training of restaurants’ culinary and service departments You have a great work ethic since you are always on time and you cooperate well with your coworkers.