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The Ray Hotel

3 - 4 years Lebanon - Lebanon

Any Nationality

, Posted on May 16, 2018 1 Opening

Job Description

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Job Title: Sous Chef
Reports to: Executive Chef
Replaced by: Chef de Partie
Basic Functions:
Under the guidance and supervision of the Executive Chef and within the limits of established The RAY Hotel & Studios policies and procedures, assists the Executive Chef in kitchen administration, production of food items and quality control.
Duties & Responsibilities:
o Have a thorough knowledge of the hotel policies and procedures
o Abide to hotel rules and regulations on grooming and appearance
o Participate in the daily briefing and debriefing (at the beginning and end of each shift)
o Supervise, coordinate and participate with his/her kitchen employees in the preparation and cooking of food items for all outlets and functions.
o Prepare time schedules of all his employees for the approval of Executive Chef.
o May receive guest orders from waiters and announces orders to personnel concerned. Check food in serving dishes and inform waiter when food is ready to be served.
o Observe and test food being cooked. Supervise the decoration of platters. Ensure that all food items are prepared in a presentable and appetizing manner.
o Ensure that food is prepared only upon the receipt of a valid guest
o Ensure that food orders are prepared efficiently as per restaurant standard recipes, and leave the kitchen to be served immediately.
o Initiate market lists and requisitions of raw and prepared food items and supplies based on function order sheets, menus and forecasts.
o Ensure that F&B outlets cost control policies and procedures are closely followed by staff.
o Ensure the proper handling, cleanliness and maintenance of kitchen utensils and equipment.
o Assist in training and evaluation of kitchen employees under his supervision.
o Recommend misconduct and commendations notices.
o Maintain the company s properties in good condition
o Respect the schedule. Any changes in the schedule will need the manager approval
o Help in the monthly inventory
o Make daily inventory
o Assist the Executive chef in budgeting
o Assist the Executive Chef in receiving functions and checking the quality of received food items
o Responsible for assigning duties for kitchen employees and follow up on tasks to be accomplished
o Performs any other duties as assigned by the Executive Chef
o 3 years of experience in the same position in hotels or large chain of restaurants
o A degree in hospitality management or its equivalent
o Have the ability to stand for long period of times and to be exposed to temperature fluctuations that is faced in the kitchen.
o Hove the ability to work under pressure.
o Posses good organizational, analytical and planning skills
o Possess the ability to communicate well at all levels
o Have a wide experience of different cooking techniques and types of cuisines

Industry Type : Restaurants / Catering / Food Services
Functional Area : Chefs / F&B / Housekeeping / Front Desk


Hospitality management Budgeting Manager Quality Control Analytical Chef De Partie Executive Chef Cost control Supervision Supervisor Inventory

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The Ray Hotel

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