Pastry Sous Chef

Kuwait City
Permanent
Full-time

2 months ago

Function:The Sous Chef is responsible to maintain controls and to ensure quality, consistency and standard for products, food and equipment in the restaurant. He allocates resources, executes controls, trains and develops kitchen staff, systemizes daily functioning and maintains efficient Kitchen Operations in the department.The Sous Chef must assist the management in the development of new concepts by creating and introducing new menus. A major responsibility is to create and implement standardized recipes, keep food cost at minimum and at the same time, initiate and sustain an ongoing research in the F&B industry.Primary Duties & responsibilities include but not limited to:

Directly responsible for implementing food/quality standards and overseeing all culinary operations
Responsible for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness
The sous chef must assist in designing and planning new kitchens keeping in mind the concept, market-scenario and demand
Kitchen management and reporting of all restaurants as specified by senior management
Standardize recipes and initiate/sustain research in the F&B industry
Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets
Develop all necessary manuals in liaison with the operations team
Augment production capacity when required and maintain quality controls consistently
Be responsible for vendor development, equipment sourcing and raw materials finalization
Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list
Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations
Prioritize F&B controls, ensure top quality and hygiene both for products/ equipment and maintain food cost at a minimum
Train and develop F&B production staff
Should monitor closely and continuously the activities of chefs and ensure smooth running of all kitchens
Should be able to motivate and lead the team from the fore-front
Take up any related responsibilities handed over to you; by the management

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