Sous Chef

Kuwait
Permanent
Full-time

1 month ago

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve a large degree of supervising other team members working in the kitchen. As assistant to the Area Chef/Executive Sous Chef, the Sous Chef will help with menu planning, inventory, and managing supplies. Also, aid in making sure the kitchen is up to safety standards and that staff obeys sanitation rules. During operation hours, it is important that the Sous Chef is always quick on his/her feet and should be able to make smart decisions instantly for the benefit and success of the organization. The Sous Chef is responsible for staff scheduling, discipline, quality of food, hygiene, safety, etc

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 and hygiene.
To be aware of all financial budgets and goals & ensure that the overall operational budgets are strictly adhered too.
To maintain the upkeep of the equipment’s by deploying right usage practices.
To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
Develop and continuously cross-train all team members.
Assign daily workstations and manage tasks/breaks and ensure BOH staff efficiency.
Improve and develop culinary team performance.
Ensure consistent and accurate BOH records are maintained for all food safety logs, Critical Control Points etc.
Ensure time management for culinary team members.
Manage food cost/wastage/stock rotation and discrepancies and share the variances to head chef/area chef if any.
Manage product storage standards by following standard shelf-life guide.
Responsible for ordering food products as per pre-planned forecast along with receiving in correct unit count, temperature conditions, shelf life and brand standard.
Follow proper requisition of products from stakeholders (Warehouse/Suppliers/CPU), monitor product receiving, storage procedures and diligently follow standard recipes.
Ensures all BOH equipment’s are kept clean and in excellent working condition through personal inspection and by following the standard BOH opening & closing checklist.
Ensure that all food preparation equipment is being used safety and correctly.
Oversees and ensures that organization policies on BOH employee performance appraisals are followed and completed in a timely manner.
Manage culinary staff scheduling and sends on a weekly basis for approvals along with weekly updates to area chef/head chef.
Oversees and sometimes conducts training of kitchen personnel whenever required in terms of menu items, maintenance of shelf-life, cleanliness & sanitation, stock rotation, etc.
Responsible for minimalizing non-food consumption and to report the variances if any to area chef/head chef.
Responsible for maintaining daily/weekly cleaning schedules for all areas of the kitchen (floors, walls/tiles, hood filters, equipment, dishwashing, and food storage areas.
Conducts daily employee meetings and brings suggestions for improvement.
Support all team members in personal/professional development.
Always Maintain a positive and proactive attitude.
Excellent knowledge of MS office and material management software.
Ensuring food safety regulations and norms are followed at all levels of production.
Carry out tasks related to culinary management assigned by area chef in benefit of the organization.
To build an efficient process for running the BOH branch operations effectively by following the standards laid down by area chef.
To daily check the grooming standards in line with the SOP and weekly report to be sent for verification to the area chef.
Understands the guest expectation related to food quality and presentation and ensures the expectations are met or exceeded.
To monitor the menu availability on daily basis.
Ensure that food par levels are maintained as shared by Area Chef to ensure smooth operation.
To share the daily financial report i.e. sale, shrinkage, non-food etc. of the branch to area chef.
To keep a maintenance tracker and share timely with area chef for further action.
To follow the menu training calendar shared by the area chef and update the training sheets on timely basis.
Focus on target dishes to boost sale and control cost of sales.

Bayt

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