About the Company

Our client is a high-end fine dining restaurant to be opened in Riyadh KSA, well-known of their palpable environment of scenic and exquisite motifs, having their own and guest DJ’s that creates a vibrant and energetic atmosphere in the place. Topping the charts as one of the hottest and popular spots in Dubai currently.

Responsibilities: 

• Comply with standards of service and assist in assuring the same from all kitchen employees.
• Assist in managing day - to - day operation of the kitchen, coordinate food production schedules and ensure the highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently of high quality, taste and presentation and d expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
• Ensure that all kitchen employees consistently adhere to uniform, grooming, appearance and hygiene standards.
• In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning facets of the kitchen, anticipate trends, enact approved profit – orientated and cost saving ideas /activities.
• Strict adherence to Health & Safety, and Food Hygiene regulations as set out by the company, and UAE Municipality and Government.
• In conjunction with the Executive Chef, develop menus and ensure adherence to recipes and product specifications. Train Kitchen staff on all new menus.
• The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
• Maintain effective working relationship with Food and Beverage Management, and staff across all departments.
• Complete daily food orders based upon scheduled events and projected levels of business.
• Conduct regular inspections of the entire kitchen, dishwashing areas and coolers, promptly act to correct deficiencies found during the inspection.
• Ensure all menus are company specific.
• Ensure all dishes are to company specifications.
• Ensure all recipes and preparation requirements are met.
• Ensure temperature, seasoning and flavours are to specification.
• Ensure readiness for service and the pace is set for peak trade.
• Ensure all food is presented for service in a timely manner and in correct sequence.
• Ensure that the storage of food meets company statutory health and safety requirements.
• Deal with any customer returned food in a timely manner 
• Deliver the company kitchen standards as identified on Kitchen Audit
• Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept.
• To prepare rotas, forecast wages 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.
• Attend company meetings as requested.
• Ensure that all staff maintains the highest standards of personal hygiene and grooming.
• Report all customer feedback to Executive Chef to facilitate management in developing records of customer queries and comments to ensure maximum customer satisfaction.
• Must clearly communicate in a professional manner with guests, vendors, coworkers, and management. Must understand instructions, read written company memorandums and communicate when he or she needs more direction.
• Must be able to stand for long periods of time.
• Must speak and write with excellent command of English language including proper spelling and grammar.

Qualifications:

• Creativity leadership.
• Ability to operate kitchen within the company guidelines.
• Quality of ideas and recommendations to maximize business opportunities.
• possessing a level of creativity to create recipes from scratch With the brand guidelines.
• Competence and motivation of staff.
• Catering college degree
• Communication and management skills
• An ability to stay calm when the pressure mounts.