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Jr. Sous Chef Jobs in Abu Dhabi, UAE
Responsibilities:
- Schedules working hours of all Kitchen staff with the approval of Chef De Cuisine taking into consideration the volume of expected business. Arranges extra staff during a high volume of business if warranted by an unexpected business or dismiss them earlier if the business is slow.
- Trains regularly cook and make sure that they fulfill their given tasks at all times.
- Accepts flexible working hours according to business demand.
- Attends meetings and training required by the Executive Chef.
- Assigns in detail, specific duties to Unit Chef or subordinates and instructs them in their work.
- Carries out full stock-taking at the end of each month in collaboration with the Cost Control Department.
- Insists on personal cleanliness and proper discipline of all employees under his direct supervision.
- To be responsible for the quality of all food prepared in Lebanese Restaurant. Checks constantly all dishes for their taste, temperature, and visual appearance. Makes sure that all dishes are uniform and that established portion sizes are adhered to.
- Reports to Executive Chef all staff matters, recommends promotions, transfers, and all staff-related points together with the Chef De Cuisine.
- Checks with maintenance that all kitchen equipment is functioning properly. Makes an attempt to prevent damage or loss of equipment. (Instruct staff on how to use kitchen equipment properly).
- Prevents the use of spoiled or contaminated products in any place of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food.
- To be aware of all hotel policies & procedures.
- Maintains a friendly and pleasant attitude at all times toward his co-workers. Always wears a clean and tidy uniform, name badge, and safety shoes.
- To be familiar with the emergency procedure of the hotel.
- To be responsible for the daily order of food products and all internal kitchen transfers.
- Manages time effectively by meeting deadlines on time.
- Identifies and solves problems in a professional manner.
- Completes the daily log book after duty and mentions all relevant information about the operation including complaints.
- Administers personnel action on leaves & overtime requests, disciplinary actions, and commendations.
Skills & Qualifications:
- Minimum 3 years experience as Junior Sous Chef or current role as Sous Chef in a high-end Lebanese Restaurant or within a luxury hotel environment
- Postgraduate and/or Hotel Management School / Apprenticeship
- Must have full knowledge of sanitation requirements in food handling
- A high level of creativity and quality standards.
- Strong leadership qualities, training techniques, proper communication, and organizational skills.
