Job Description

Urgent requirement for Sous Chef in KSA.

Salary : 6820 SAR
Sales Bonus : 1000 SAR .

Criteria for Interview :

1. All The Candidates should have at least 3 yrs bachelor degree / equivalent 3
yrs . Diploma in Hotel Management / Catering Science / Food Craft / Hospitality Management
.
2. Candidate should have good personality & Presentable (Appearance .)

3. Candidates should bee well groomed with tie & blazer .

4. Good Communication skills (Good English Command).

5. Should have at least 2 yrs . work experience (5 star properties)

6. also don't consider who are below 22 yrs ( Ministry is not issuing visa for this

7. Maximum age limit is 30 years old for FOH and 35 years maximum for BOH

8. Candidates must be willing to be placed any where in GCC countries.

9. Monthly sales bonus are paid in quarterly basis according to the staff performance .

Key Responsibility : Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Responsible for food safety
• Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who
can perform repairs
• Develop and cross train all team members
• always Ensure a sense of urgency from all kitchen team members
• Assign daily work stations and manage breaks
• Ensure cleanliness
• check and report any equipment problems to Restaurant Managers
• Manage the day-to-day operation
• Improve the staff performance
• Insure consistent and accurate records are kept for temperature logs, Critical Control Points, RQAs • Insure consistent application of the timed holding system
• Manage food cost and wastage
• Manage inventory rotation and product storage standards
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Provide policies and procedures of new kitchen employees.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Complete all required paperwork in a timely and accurate manner
• Support junior chefs and apprentices in their development
• always Maintain a positive and proactive attitude

Client Interview on 27-05-2019 at Kochi Marriott Hotel ( Lullu Mall ) .

Reporting Time : 9am

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Skills

Sous Chef , chef ,

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Qualifications

• Diploma / Degree in Hotel Management
• Bachelor of Hotel Management (BHM)