Sous Chef, Azadea Group, UAE, Dubai

The Kitchen Sous Chef is responsible for the supervising and controlling the food production process to ensure the complete provisioning of quality products on time and is also responsible for researching new aspects of products, dealing with suppliers and training the kitchen’s staff members.

Key Accountabilities
Supervise all station employees and ensure they comply consistently with the standard recipes and serving portions, cooking methods, quality standards, kitchen rules, hygiene regulations, policies and procedures

Implement security / 􀄮re / safety procedures according to the set rules and regulations and report any incidents to hierarch

Control all dishes ready for serving to make sure they are produced according to quality, presentation and time specifications, and take all measures and make prompt decisions to avoid unsatisfactory products

Record waste items on the relevant forms and accordingly reduce the wastage of products to assist in cost control

Research, study and suggest new ideas and recipes to the Head Chef that could contribute to meeting/exceeding the set targets

Follow up on orders with suppliers, receive goods, check specifications, secure appropriate storing and sign acknowledgment receipts accordingly

Validate the par level needed for all products

Train team members on all key responsibilities in the kitchen and ensure that they comply with the set statutory regulations

Upsell products while operating in the butcher shop

Assist in carrying out functional supervisory responsibilities that include planning and assigning tasks setting deadlines, monitoring results and quality, and relaying team’s request to hierarchy

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