25 May 2023
Full-Time Executive Sous Chef – Al Qatif
We’re hiring an Executive Chef to deliver cuisine and service while building strong, positive connections with residents and visitors. You’ll supervise the culinary and dining crew and collaborate with managers to deliver a new experience.
Job Title : Executive Sous Chef
Location : Al Qatif, Eastern Province, Saudi Arabia
Salary : $ 29.45 per hour.
Company : Cafe Luxembourg
Job Type : Full-Time
- Customers will be happier if staff members are given more responsibilities. Worker rights and obligations should be communicated to them. Make sure your staff understands how to best serve your visitors.
- The process of making food is linked to the Operational System. Make sure that all parts of making, preparing, presenting, and serving food are done on time and correctly. All of the cooks are closely watched so that the highest level of quality is reached. The head chef and the head chef de cuisine in the kitchen. From here, it’s easy to see where you’re going. Make sure your workers can come to work and be happy. Everyone gets together in a circle. Checklists and measures of performance are just the start of the things you should keep track of. To be successful, you need to be able to do more than one thing at a time and keep things simple.
- 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
- Workers should be made aware of the necessity of safety procedures, procedure codes should be defined, and safety-related activities and processes should be monitored.
- 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.
- Companies that serve food must follow rules about safety on the job and in the environment. Follow all rules, policies, and laws, especially those that have to do with safety, health, working conditions, pay, and how much you get paid.
- Those in charge of a department’s operations are responsible for ensuring compliance with all applicable federal, state, and municipal employment and civil rights laws and regulations. In addition, they are in charge of responding to and resolving issues raised by employees.
- System for managing food and supply expenditure as well as existing inventory and expenditures in accordance to budget targets. Forecasts future purchases and storage needs. Helps with budget planning.
- Control the variables that impact your bottom line. All significant kitchen and restaurant operational costs are the responsibility of the manager. Decide on profit margins and track the company’s progress against them, Include production planning and controls in the day-to-day management of food supply
- Productivity: Follow the daily menu to execute and supply the food line. Maintain the quality of Aramark’s food and dining options at all times. Full compliance with Operational Excellence fundamentals: waste control, consistent menus, recipes and ingredients, and labor needs. Use only recognized suppliers and have a thorough understanding of the whole supply chain and procurement process. Knowledge and implementation of the Food Framework. Verify estimated food consumption for requisitions and purchases. Verify consumption. Keep your equipment in top shape.
- Proactive management of team members and nutritionists are welcomed, but not essential, for those interested in applying. Drug and criminal records checks are mandatory.
- Ability to interact well with others and successfully solve problems training and supervision experience working in both the kitchen and the service line of a restaurant An outstanding work attitude that is punctual, reliable, cooperative, and focused on the success of the team.
- For the last two years, I’ve been an Executive Chef. Accomplished chef with a strong foundation in the culinary arts and a proven track record of remaining current.
- For the purpose of increasing sales, it is possible to create marketing strategies and promotional menu items in Chef using this skill. A cheerful attitude is required, as is participation in the hotel’s Leadership Committee as a member.
- There must be at least six years of experience in cooking, food and drink, or a related field. It’s necessary to have a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or something similar. Four years of experience in food and drink, cooking, or a similar field.