Sous Chef (Bar Des Pres Restaurant – Dubai)

Position:Sous Chef

Location:Bar Des Pres Dubai, United Arab Emirates

Department :BOH-Kitchen

Reports to:Head Chef/Sr. Sous Chef

Job Overview

As the Sous Chef you will be responsible on preparing the culinary delights for our guests and owners and executes the menu, ensuring an elevated level of performance, guest satisfaction and profitability.

You will also require making sure that the guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience.

You will be responsible for the daily preparation of food items in all areas of the kitchen as instructed by the Head Chef & Sr. Sous Chef.

You will assist both the Head Chef & Sr. Sous Chef to ensure that food is top quality, and that kitchen is in good condition while keeping all stations are clean and complies with food safety standards.

Core Responsibilities

To ensures to oversee the overall direction for all day-to-day operations of general kitchen.

To Make sure that all food preparation is in accordance with regulatory guidelines.

To ensure that all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

To comply with standards of service and assist in assuring the same from all kitchen employees.

To 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.

To participate in actual food preparation, produce food consistently of high quality, taste and presentation and d expedite during peak meal periods as needed.

To complete daily food orders based upon scheduled events and projected levels of business.

To ensure all dishes are to company correct and concise specifications.

To ensure that the storage of food meets company statutory health and safety requirements.

To ensure temperature records and food labelling are maintained and are up to date.

To report all customer feedback to Head Chef/Sr. Sous Chef to facilitate management in developing records of customer queries and comments to ensure maximum customer satisfaction.

To follows and enforces all applicablesafetyprocedures specified for kitchen team members.

To report all equipment problems and maintenance issues, knownsafetyhazards, or unsafe practices and procedures to the Head Chef/Sr. Sous Chef immediately.

To ensure proper ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Head Chef/Sr. Sous Chef with everything they need to create dishes for customers.

To ensure that the kitchen operates in a timely way that meets our quality standards.

Resourcefully solve any issues that arise and seize control of any problematic situation.

To order supplies to stock inventory appropriately.

Accuracy and speed in handling emergency situations and providing solutions.

To offer suggestions and creative ideas that can improve upon the kitchen's performance.

Departmental/Operational Responsibilities

To ensure all food is prepared as per food preparation requirements.

To conduct regular inspections of the entire kitchen, dishwashing areas, and coolers, promptly act to correct deficiencies found during the inspection.

To always promote a positive perception of the company both internally and externally.

Must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact, and initiative according to company policy and procedure.

To monitor and make sure that proper inventory for kitchen department is given high importance and priority to achieve budgeted food cost.

To ensures strict compliance with food handling and sanitation standards.

To maintain stock levels of all kitchen supplies and coordinate with purchasing department and Head Chef/Sr. Sous Chef as often as possible.

To ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept.

To assist the Head Chef /Sr. Sous Chef on forecasting all necessary supply needs and estimate costs.

To always act and perform accordingly to Bar Des Pres standards and protocols.

To follow proper handling and right temperature of all food products in every section.

To oversee, review the ordering and control of stock levels for every station.

To report all equipment problems and maintenance issues, knownsafetyhazards, or unsafe practices and procedures to supervisor immediately.

To assist the day-to-day running of the kitchen.

To check quality of material and condition of equipment and devices used for cooking.

To ensure all food is presented for service in a timely manner and in correct sequence.

In conjunction with the Head Chef/Sr. Sous Chef to 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.

People Management

To ensure that all kitchen employees consistently adhere to uniform, grooming, appearance, and hygiene standards.

To oversee and monitor the work of kitchen staff to ensure all tasks are done as required.

To assist on ensuring the disciplinary procedures anddocumentationare completed according to Bar Des Pres Operational Standard and Company Policies and mentor team members, ensuring a highly engaged working environment at all times.

To teach new staff skills they require to perform their roles to the required standard.

To maintain effective working relationship with Food and Beverage Management, and staff across all departments.

Communication

To attends all scheduled employee meetings and brings suggestions for improvement.

To ensure to delegate information to all kitchen team members for compliance with food hygiene and Health and Safety standards.

Must understand instructions, read written company memorandums, and communicate to all kitchen members.

To attend company meetings as requested.

To must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.

Leadership

Must possess a cheerful outlook and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.

To serves as a role model to demonstrate appropriate behaviours.

To encourage and builds mutual trust, respect, and cooperation among all general kitchen team members.

To manage the rest of the kitchen members in accordance with the organizational structure of the restaurant.

To work closely with the Head Chef/Sr. Sous Chef with regards to the annual budget plan, food cost, P&L to ensure successful preparation and implementation on every operation.

To maximize the productivity of the kitchen staff.