Sous Chef

POSITION SUMMARY The Preparation kitchen sous-chef must be able to work in a fast-paced environment and is responsible for all Preparation kitchen functions, controlling costs, ensuring Food & Beverage quality hygiene and safety DUTIES AND TASKS General • Manage Em Sherif Sea Caf daily Preparation kitchen operations to ensure that it operates per pre-set budget and procedures • Stay updated on all Em Sherif Sea Caf policies, memos, procedures, specials and promotions, etc. • Report to the Head chef any required BOH maintenance issue • Attend and participate in daily briefings and other meetings as scheduled • Ensure efficient communication between the Service and Preparation kitchens • Resolve internal team issues • Regularly hold instructions to ensure that all equipment is in excellent condition • Respect safety and hygiene of Em Sherif Sea Caf premises • Respect grooming standards • Maintain a favorable relationship with all Em Sherif Sea Caf employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity Daily Operations • Prepare daily action plans and effectively delegate tasks and duties amongst Preparation kitchen team members • Make sure that Em Sherif Sea Caf s standard recipes are being applied at all times (preparation, cooking, storage, etc.) • Fill and issue a daily preparation sheet based on the Service kitchen s requisition order • Make sure that preparation kitchen chefs de partie and commis follow the daily preparation sheet • Perform skilled cooking and food preparation as per Em Sherif Sea Caf s standards • Plan the quantity of food to be prepared for the coming shift • Conduct inventory control • Perform daily control of wastage, make sure wastage does not exceed the limit set by Em Sherif Sea Caf ; record/report all wastage • Resolve queries and issues related to dishes, menus and supplies • Instruct the stewarding team on overall cleaning and hygiene aspects and general materials handling in the kitchen • Make sure that fresh and dry products are being used and stored as per the FIFO procedure • Continuously check that products in Em Sherif Sea Caf s food items are stored in proper labeled containers at the appropriate temperatures • Control and record all preparation kitchen food waste, manage inventory reports and requisition orders; make suggestions for changes where applicable • Implement and ensure that HACCP and other safety and quality control measures are applied throughout the production process • Help in any area of the Preparation kitchen/BOH when circumstances dictate • Stay updated on all Em Sherif Sea Caf menus; communicate changes to the team daily Procurement • Conduct regular stock checks to ensure that Preparation kitchen inventory levels are aligned with the set Em Sherif Sea Caf par levels and operational requirements • Prepare requisition orders of the Preparation kitchen • Submit orders to the Head chef • Supervise the receiving procedures; evaluate the quality and quantity of the received goods, waste percentage and the net yielded value • Send ordered items to the service kitchen • Ensure Service kitchen orders are prepared as per respective requisition order forms Personal skills and abilities • High commitment to ethics and confidentiality • Leadership skills • Good communication and interpersonal skills • Attentive to details • Team player • Good time management and multitasking skills • Able to cope well under pressure • Ability to prioritize tasks • Strong work ethics • Innovative and creative • Open to criticism • Ability to work in a standing for several hours • Knowledgeable in finance and accounting • Knowledgeable in food sanitation and hygiene, HACCP • Knowledgeable about fire, health and safety procedures • Neat, clean and well-groomed Work experience requirements • Minimum of 4 years of experience as a Head chef or 5 years of experience as Sous-Chef in a Lebanese/Oriental restaurant Education requirements • Bachelor s degree in hospitality management, Business Management or accumulated years of experience and proven capability in management • Excellent command of English and Arabic (both oral and written)