JUNIOR SOUS CHEF - 2195871

PURPLE HONEY GROUP RESTAURANT MANAGEMENT L.L.C
  • JUNIOR SOUS CHEF Jobs in Abu Dhabi - 2195871

    PURPLE HONEY GROUP RESTAURANT MANAGEMENT L.L.C
  • 2 - 8 Years
  • Abu Dhabi - United Arab Emirates
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2195871

Job Description

To effectively control the food production giving maximum quality and yield
Monitoring staff compliance with prescribed operating methods and exercising necessary control to ensure security of stock and property of the Company
To assist with the recruitment training and discipline within the department in conjunction with the Head Chef
To be aware of all product promotional activities within the restaurant and special events
To ensure that all maintenance requests are reported to the head chef sous chef on discovery in order to correct immediately and accurate records to be kept
To prepare rotas, and check and complete the Time and attendance system to ensure this is accurate to hours worked as per the rota for all members of the department ensuring that staffing levels are correct and within the set budgets in Chefs absence
To constantly check quality and quantity of food going out of the kitchen
To ensure that each sections are manned efficiently and that the Chefs de Partie, Commis Chefs & Kitchen Porters are working to the best of their ability
To ensure correct methods are used for preparation of food and to check presentation
To make sure the kitchen team is giving an efficient, smooth and quick service while maintaining principles and standards set by the Company
To check quality and weight of food coming into the kitchen
To order and purchase the restaurants food requirements in an economical manner
To control all food storage activities to ensure that all food is kept in prime condition and a good method stock rotation is used in all areas and sections of the kitchen
To keep waste to an absolute minimum
To ensure each section is controlling misc-en-place quality, quantity and is storing it correctly
To attend Heads of Department meetings and Operation meetings in chefs absence when required
To promote good working relations across the hot pass
To ensure that the kitchen is organized and run to the highest possible levels of safety and hygiene
To ensure the kitchen back entrance and yard is kept clean and clear of boxs, rubbish etc, checking bins are regularly emptied and the area thoroughly cleaned
To ensure the entire kitchen team are wearing the correct uniform
To organize and carry out monthly stock-takes in conjunction with the Audit Controller and prepare paperwork for the accounts department
To help train and motivate the kitchen brigade and have a happy motivated well-disciplined team
Carry out other duties as specified by the Head Chef
Support the Head Chef in implementing relevant SOP for all areas in the kitchen as appropriate
To carry out monthly training sessions with all your team in line with your departmental SOP manuals, maintaining all training records, which must be signed and kept up to date
To complete objectives set by the Head Chef in time allocated
To ensure Health & Safety Training is completed and recorded in line with the company guidelines
To act in accordance with the Fire Regulations
To observe all Security, Hygiene, Weights & Measures, Health & Safety Regulations
To maintain a high standard of personal hygiene and appearance at all times
To be friendly and courteous to Staff, Management and Guests at all times
To undertake any other duty, which you may reasonably be, requested to do The responsibilities outlined in this Job Description are subject to change from time to time, to reflect this developing role and business requirements

AVAILABILITY IMMEDIATE

Profile Summary

Type:Company Job

Eligibility:Bachelor of Hotel Management(Hotel Management).

Industry:Hotels / Hospitality

Function:Chefs / F&B / Housekeeping / Front Desk

Deadline:12th Jul 2024

Desired Candidate Profile

JUNIOR SOUS CHEF, SENIOR CDP, CHEF DE PARTIE, COMMIE CHEF

Company Profile

Not Mentioned



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