Home UAE Dubai Sous Chef (Mediterranean Cruise) For Fine Dining Seafood Restaurant In Abu Dhabi

Sous Chef (Mediterranean Cruise) For Fine Dining Seafood Restaurant In Abu Dhabi
Full time at Top ERP Training Center Abu dhabi in Dubai, UAE

Sous Chef (Mediterranean Cruise) For Fine Dining Seafood Restaurant In Abu Dhabi Full time at Top ERP Training Center Abu dhabi in Dubai, UAE

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Posted on May 5, 2021

Job details

Sous Chef for Fine Dining Restaurant


MAIN PURPOSE OF JOB

  • Deputies and assist the Head Chef as required
  • Responsible for preparation, cooking and service at our fine dining restaurant
  • Supervising and monitoring the kitchen activities, staff
  • Maintaining kitchen inventory records and storing food stuffs


DUTIES & RESPONSIBILITIES

  1. Assist the Executive Head Chef, to ensure a safe and stable kitchen environment at all time and maintain the smooth running of food production areas within the designated areas.
  2. To ensure effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety in accordance with the Executive Head Chef.
  3. To ensure, through constant supervision, that all food production areas are operating to the required standards throughout the designated opening hours.
  4. Maintaining a high level of food quality and production with the aim of exceeding our guests expectations
  5. Assisting the Executive Head Chef in ensuring that the food operations are controlled in a manner which reaches the desired cost of sales and in liaison with the Restaurant Manager / Management maximizing potential and optimizing resources
  6. Ensuring the security of all foods, chemicals and equipment by maintaining procedures laid down by the Executive Head Chef and Hygiene Officer’s Health and Safety instructions.
  7. To ensure that at all times cleanliness, food safety and all other Health and Safety matters are adhered to so as not to breach any legislative points with regards to Food Safety by the Municipality or other Government Bodies
  8. Monitoring the performance of all kitchen staff and dealing with any shortfalls immediately. Any unresolved issues to be reported to the Executive Head Chef
  9. In the absence of the Executive Head Chef’s, to pay attention to current roster ensuring that adequate staff are scheduled to work according to the business
  10. As and when required give support, guidance and any appropriate training to members of the kitchen staff. External training requirements should be discussed with the Head Chef and the Restaurant Manager
  11. Report any disciplinary matters to the Executive Head Chef Restaurant Manager / Management
  12. To build a good team spirit at all times
  13. To ensure that all complaints, suggestions or enquiries about the food by guests are dealt with in accordance with the Executive Head Chef
  14. To undertake all other duties commensurate with the post as and when directed by the Executive Head Chef / Management


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