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Arabic Sous Chef

Client of REEQWEST HR Consultancy Solutions

Posted on July 10, 2018

5 - 6 years Abu Dhabi - United Arab Emirates

Any Nationality

Opening 01

Job Description

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Job Responsibilities:
Perform all necessary tasks to accommodate excellent performance according to the Standard Operating Policies and Procedures (SOPP).
Check the quality of raw or cooked food products to ensure that standards are meet.
Estimate the costs of required supplies, for menu ingredients and operational supplies and equipment.
Assist in implementing the HACCP Standards of Service and hygiene throughout the kitchen, assuring that all staff adheres to the processes.
Act as second in command and be substitute for the Executive Chef on the day off.
Assists in the management of the day-to-day operation of the kitchen (coordinate food production schedules and ensure highest level of food quality, taste and presentation).
Participate in actual food preparation and cook food at a consistently high level and quality during busy periods.
Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling.
Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
In conjunction with the Executive Chef, establish goals for the kitchen anticipate and resolve problems concerning all facets of the kitchen.
Take responsible for ensuring that the s kitchen, stores, and kitchen operation adheres to HACCP guidelines in regards to food handling, preparation and health and hygiene.
Assist and involve with the Executive Chef, to develop new menus & create and ensure adherence to recipes and product specifications.
Coordinate the training of kitchen staff on all new menus.
Maintain effective communication within the kitchen; be responsive to staff suggestions and concerns and work to resolve problems.
Complete daily food orders based upon scheduled events and projected levels of business.
Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc.
Qualifications:
Minimum of five years experience as a Arabic Sous Chef in a high volume, fast pace, quality hotel or private household.
Knowledge of therapeutic diets, special food requirements, and food production preferred
A highly motivated leader, able to demonstrate strong organisational and management skills.
Good working knowledge of accepted sanitation standards and health codes.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read, write and understand the English language in order to complete requisitions read recipes and communicates with other employees and managers.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
Ability to perform duties in confined spaces and within extreme temperature ranges.
Passion for food - someone who enjoys the process of food preparation and creating menus
How to Apply:
To apply for this role, please click the APPLY NOW button.
Unfortunately, due to the large volume of applications we receive, we can only respond to applicants with relevant work experience.
Contact: Rissa T: +971 (0)4 8879673 (9:00am to 3:00 pm only) Sunday to Thursday
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Perform all necessary tasks to accommodate excellent performance according to the Standard Operating Policies and Procedures (SOPP).
Check the quality of raw or cooked food products to ensure that standards are meet.
Estimate the costs of required supplies, for menu ingredients and operational supplies and equipment.
Assist in implementing the HACCP Standards of Service and hygiene throughout the kitchen, assuring that all staff adheres to the processes.
Act as second in command and be substitute for the Executive Chef on the day off.
Assists in the management of the day-to-day operation of the kitchen (coordinate food production schedules and ensure highest level of food quality, taste and presentation).
Participate in actual food preparation and cook food at a consistently high level and quality during busy periods.
Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling.
Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
In conjunction with the Executive Chef, establish goals for the kitchen anticipate and resolve problems concerning all facets of the kitchen.
Take responsible for ensuring that the s kitchen, stores, and kitchen operation adheres to HACCP guidelines in regards to food handling, preparation and health and hygiene.
Assist and involve with the Executive Chef, to develop new menus & create and ensure adherence to recipes and product specifications.
Coordinate the training of kitchen staff on all new menus.
Maintain effective communication within the kitchen; be responsive to staff suggestions and concerns and work to resolve problems.
Complete daily food orders based upon scheduled events and projected levels of business.
Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc.
Qualifications:
Minimum of five years experience as a Arabic Sous Chef in a high volume, fast pace, quality hotel or private household.
Knowledge of therapeutic diets, special food requirements, and food production preferred
A highly motivated leader, able to demonstrate strong organisational and management skills.
Good working knowledge of accepted sanitation standards and health codes.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read, write and understand the English language in order to complete requisitions read recipes and communicates with other employees and managers.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
Ability to perform duties in confined spaces and within extreme temperature ranges.
Passion for food - someone who enjoys the process of food preparation and creating menus
How to Apply:
To apply for this role, please click the APPLY NOW button.
Unfortunately, due to the large volume of applications we receive, we can only respond to applicants with relevant work experience.


Hotels / Hospitality

Chefs / F&B / Housekeeping / Front Desk

Keywords

Operations Food Production Executive Chef Kitchen Staff Management Inspection Training Monitoring Manual Haccp

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Client of REEQWEST HR Consultancy Solutions


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