26 May
2023
Full-Time Sous Chef – Taif
Job Description
The Executive Chef will be in charge of the kitchen budget and purchasing. The Executive Chef is also responsible for the kitchen, food preparation, food storage, and serving line. They supervise and hire kitchen personnel. The Executive Chef must follow established norms and procedures, displaying attendance and timeliness.
Job Title : Sous Chef
Location : Taif, Mecca, Saudi Arabia
Salary : $ 26.4 per hour.
Company : TABLE 95 MANAGEMENT
Job Type : Full-Time
Qualifications:
- Food prices, controls, and compliance must all be taken care of in order to keep costs down. Organize your supplies and meals, Ensure that the food and service you get meet or exceed your expectations at all times
- Develop and market a daily menu meal-kit offering. Keep Aramark’s food selection and quality high. reducing wastage via the use of standardized menus, recipes, supplies, and labor. Proper processes for procurement and the whole chain of supply must be followed. Using the Food Framework. Make sure you double-check all food requisitions and purchases. Equipment that is in good working order.
- The significance of safety procedures should be communicated to employees, procedure codes should be detailed, employees should be checked to make sure they grasp safety standards, and safety-related processes and procedures should be monitored.
- In order to comply with occupational and environmental safety standards, kitchen and culinary activities must be evaluated. Observe each and every rule, regulation, and legislation, including those pertaining to health and safety as well as wages and hours.
- Improve customer service by empowering personnel. Tell employees what they can and can’t do. Train your staff on how to address client demands.
- The department head is in charge of hiring, training, and developing the employees in the department; planning, assigning, and directing work; evaluating performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state, and local employment and civil rights laws.
- Improves and develops guest food items.. Take into account the current and anticipated needs of your customers and visitors. Replacing the dish is a good idea. Use market research to create new menu items and offerings.
- You are in responsible of setting up an information system that keeps tabs on current food and supply costs, estimates future purchases and storage needs, and aids in the creation of the department’s budget.
- Maintain command of the factors that affect both profits and losses. Accountable for the majority of the kitchen and restaurant’s running costs. Establish margins, manage the company in comparison to predictions, Control and manage all aspects of the daily food production, including production planning and quality assurance.
- Food production is linked to the Execution Framework. Ensure that food preparation, production, presentation, and service are all done correctly and on schedule. To ensure the highest level of quality, all of the chefs work under close supervision. The head chef and chef de cuisine of the kitchen. It’s clear how to go. Maintain a positive work environment for your employees. The team huddles together. Keep track of everything, from checklists to performance stats. You must be able to multitask and keep things simple.
Skills:
- 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.
- Minimum of six years’ experience in the food and beverage industry or a closely related field in addition to a high school diploma or GED Bachelor’s degree in culinary arts, hotel and restaurant management, or a comparable field of study; Culinary or similar experience of at least four years is required for this position.
- Chef for two years Solid culinary arts background and history of remaining current; Follows organizational norms and procedures.
- 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.
- a history of aggressively leading a team of people A background in nutrition is recommended. You must pass a drug and background check before applying.