Sous Chef - Oriental Cuisine" Wyndham Garden Manama

Responsible for all culinary dishes that are prepared in their Kitchen. Because of this, a successful Sous Chef must be very knowledgeable about his or her specialty, as well as culinary functions in general.

Must have experience in Oriental Cuisine.

A person in this role must also be very organized and comfortable working in a high-pressure environment. A Sous Chef must also be able to give orders within all the section, as well as reliably carry out orders handed down to them by the executive chef.

Primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.

Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Arranges for equipment purchases and repairs.

Meets with customers to discuss menus for special occasions such as weddings, parties, and banquets.

Monitors sanitation practices to ensure that employees follow standards and regulations.

Orders or requisition food and other supplies needed to ensure efficient operation.

Checks the quality of raw and cooked food products to ensure that standards are met.

Checks the quantity and quality of received products.

Records production and operational data on specified forms.

Plans, directs, and supervises the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel.

Undertakes additional duties assigned by the Executive Chef or Executive Sous chef.

CosT CONTROL AND PROFITABILITY

Deals with spoilage, breakage and accident efficiently in accordance to the required standard.

Abides by the instructions given by Superiors.

TEAMWORK, COMMUNICATION AND TRAINING:

Follows instructions given by Superiors.

Should favor vertical communication system to his/her Superiors in order to maximize operational efficiency and guest satisfaction for all functions and activities involving F&B. Must be perfectly groomed at all times.

Harmonious and productive working environment.

SAFETY & SECURITY

Ensures a safe environment for our guests and Team Members at all times.

MAIN TASKS

Knows how & what to do in case of an evacuation/fire alarm or other emergencies

Behaves at all times in such a way as to avoid accidents. Is familiar of procedure to report accidents in the premises.

Is able to raise the internal alarms correctly.

Adheres strictly to all directives and the safety regulations in place in the working place.

Is obliged to take part in training courses for fire protection, health & safety at work and handling hazardous substances.

Takes part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by customers as well as fire escapes.

Monitors sanitation practices to ensure that employees follow standards and regulations.

Directly responsible to maintain all the time the mise en place of food in proper order, clean condition of the fridges and all working areas of the kitchen and storages.

Able to represent the company in depth trough the food and beverage service.

He/she need to be capable within his/her personal experience to describe and explain in all the aspect every dish served in the menu.

JOB SPECIFICATIONS

Punctuality is a MUST when reporting to work.

Service Excellence, Meticulous attention to detail and Flexibility to undertake additional responsibilities that may be assigned from time to time.

Strong adaptability to change and good physical condition.

Ability to work under pressure.

Personal grooming and etiquette must be exceptionally high.

PREREQUISITES

Comply with all company policies.

Comply with all systems and procedures as laid down by the Executive Chef.

The management reserves the right to change/extend this statement if necessary at any point of time during her/his employment.

The holder of this statement can be asked to take on other tasks in addition of the ones stated, in a reasonable framework

SKILLS & COMPETENCIES

A flair with ingredients

An ability to stay calm when the pressure mounts

Strong leadership skills to motivate brigade chefs

First rate culinary skills

Full knowledge about the company visual, standard and menu.

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