Sous Chef

Responsibilities Ensure that all food items in his / her section are prepared, cooked, and served in a safe and hygienic manner, adhering to company policies and clients’ requirements to maintain the company’s reputation and clients’ confidence.Ensure that all assigned production staff carry out their duties within set time frames to maintain workflow continuity and prevent operational delays.Ensure that staff follow recipes and methods accurately, minimize wastage, and properly utilize items during uplift changes.Assist in developing and implementing new dishes by ensuring staff understand the requirements to meet client expectations.Verify that dishes are correct in weight, presentation, and prepared according to brand specifications; ensure food products are coded and dated with color labels.Maintain proper stock rotation, timely deliveries, high-quality service, and strict hygiene standards.Oversee purchasing, receiving, and food storage standards.Ensure staff maintain discipline, are well-trained, and rotate between sections to gain comprehensive production experience.Identify solutions to operational problems proactively, take corrective actions, and keep the Executive Sous Chefs informed about daily production, encountered issues, and resolutions.Supervise staff in implementing work procedures, report non-conformance to seniors, and propose solutions when immediate correction isn't possible.What Are We Looking For?2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related field.At least 5 years of experience in culinary, food and beverage, or related professional areas.Strong understanding of one or more cuisines: Italian, Lebanese, Mexican, Bakery, Oriental, International, Butchery, Hot and Cold sections.Excellent communication, management, planning, organizing, and analytical skills. #J-18808-Ljbffr