Sous Chef

Job Purpose Statement:Plans, organizes, directs and controls the production activities and staff within the area of responsibilities in order to achieve the Company set goals and objectives.Excellent food standard.Efficient, consistent and high-quality production.High hygiene standards.High personnel standards.Roles & Responsibility:Responsible for the Airline Catering, Company Restaurants, outside party service production and supports Staff services whenever required.Ensures production of meals in accordance with Saudia Catering Standard and individual customer's agreed specifications.Supervises /prepares hot food products in accordance with customers' demand for food presentations, suggestions and developments etc.Works in close cooperation with Pre-Preparation, Cold Kitchen and Bakery and other related departments.Supervises/participates in the daily production. Takes responsibility for own shift.Supervises production in accordance with yields, recipes, and specifications to ensure that all cooked products are of the highest standard.Conducts full shift checks in accordance with prescribed guidelines from Head Chef with full written documentation.Ensures all food production is within the deadlines/time-limits as per operational policy.Keeps Head Chef/Duty Manager informed of any deviation of product or deadline.Ensures that daily C.P.S. checks are undertaken and documented.Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned sections for appropriate action.Ensures correct packing procedures are followed at all times.Formulates production list and daily flight order for all customers.Assists Head Chef in daily production planning for:Ordering from Kb/Kc/Kp.Ordering from HF-Pg Stores/SV Equipment Stores.Production list SAUDIA & Foreign AirlinesFormulate daily productivity.Monitors telex and D.B.L. to be able to follow the changes in traffic.Ensures the productivity within the shift is as high as possible and keeps all documentation for record.Ensures smooth operation during shift changes.Conducts month-end stocktaking.Ensures a cost-efficient operation with optimum utilization of manpower, equipment and facilities within the budget framework.Controls wastage, breakages and pilferage in the Section and recommend procedures to control the same.Controls staff, staff performance and overtime through correct planning of personnel, rosters and vacation plans etcEnsures all staff is followed personal hygiene standards. Also, ensures that all staff attends hygiene courses held by HFSq.Ensures proper hygiene and quality control measures are followed in the Section to secure delivery of safe food and working environment.Ensures that the Company's hygiene, quality and temperature control standards are fully understood by all staff and strictly followed.Maintains high staff morale and motivation.Monitors punctuality, absenteeism and personal appearance of staff and take corrective action accordingly.Maintains discipline and recommends for disciplinary action.Assists in staff duty rosters and training.Keeps communication open through all level of staff.Makes vigilant checks on expiring product, date marking, temperature records etc…Ensures good Saudization Training.Reviews constantly existing procedures and recommends improvement and work methods and systems to increase productivity and efficiency within the Section.Perform other job-related duties as assigned.Qualifications:5-6 years proven experience as Sous ChefExcellent use of various cooking methods, ingredients, equipment, tools and processes.Ability to multitask and detail oriented.Ability to work efficiently under pressure.Excellent time management skills.Great communication and interpersonal skills.Good understanding of useful computer programs (MS Office - Word, Excel, Power Point & Outlook).Credentials in health and safety training - HACCP.Ability to plan, organize and execute based on the requirements.Knowledge in forecasting and ordering of raw materials.Ability to prepare layout, suggestions for organization, equipment for new budget.Ability to ensure a cost-efficient operation with optimum utilization of manpower, equipment and facilities within the budget of framework.